Your question is linked to the cookie recipe, so do you mean best for baking? For the cookies, for example, the recipe only says "olive oil" with no modifiers or specification. Or do you have a broader question for use in your household? For salads or garnishing, people often want premium virgin olive oils, from estates in Europe and California, for distinctive taste, but they also carry higher price tags. For general use, many use a lower quality but still good (plain) virgin olive oil. And some like to find just one that meets their taste preferences and budget. You could start out with a moderately priced extra virgin olive oil for general use, taste other brands (at higher and lower price points and quality levels), and eventually decide what you want to use. Here's a helpful article with more information. https://recipes.howstuffworks.com/how-olive-oil-works2.htm
I meant to ask which kind of olive oil is best for the cookie recipe. I always use EVOO for pretty much everything, but I saw where one reader said NOT to use EVOO, so I wondered what the creator of the recipe used.
Donna - OK, then my extra musings are unnecessary. The recipe author didn't specify extra virgin olive oil. See what - if anything - the comments say. If no guidance there and you like or are willing to try EV in baked goods, use that. If you don't have plain not ev olive oil or don't want to buy another bottle just for one use, maybe replace it with a plain vegetable oil.
Undoubtedly I would just use the bottle on my kitchen counter. I believe the last time that bottle wasn't extra virgin olive oil was over three decades ago.
/a90a52c8-e50d-4e02-bc8d-51bdb51fcea6--2019-1030_sarah-kieffer_olive-oil-sugar-cookies-with-pistachio-and-lemon-glaze_3x2_rocky-luten_012.jpg)
5 Comments
For the cookies, for example, the recipe only says "olive oil" with no modifiers or specification.
Or do you have a broader question for use in your household?
For salads or garnishing, people often want premium virgin olive oils, from estates in Europe and California, for distinctive taste, but they also carry higher price tags.
For general use, many use a lower quality but still good (plain) virgin olive oil.
And some like to find just one that meets their taste preferences and budget.
You could start out with a moderately priced extra virgin olive oil for general use, taste other brands (at higher and lower price points and quality levels), and eventually decide what you want to use.
Here's a helpful article with more information.
https://recipes.howstuffworks.com/how-olive-oil-works2.htm
The recipe author didn't specify extra virgin olive oil. See what - if anything - the comments say.
If no guidance there and you like or are willing to try EV in baked goods, use that.
If you don't have plain not ev olive oil or don't want to buy another bottle just for one use, maybe replace it with a plain vegetable oil.