Thank you for this question! In Italy I use only one olive oil for basically everything and it is always extra virgin. But we are spoiled when it comes to olive oil. "Light" olive oil is simply refined oil (much like other vegetable oils), but I prefer the flavour of extra virgin and as it is what we always have in the house, it is what I use in all my recipes.
I’m not Emiko 😉 but … you’ll want an oil that pairs with the recipe, my instinct says to go with a light fruity oil. I checked with Martha Stewart and she agrees:
Olive oil's flavor shines through in baked goods, which will impact the overall flavor. Our test kitchen's choice is always high-quality extra-virgin olive oil for baking (and cooking). Extra-virgin oil retains the most health benefits and purity. Within this category, each brand and type of olive produces a unique flavor profile, this is where the choice comes into play for baking. Start by tasting the oil before baking with it. If you don't like the taste of the oil on its own, don't cook with it or bake with it.
Once you know which oils you like, select the final one you'll use in a specific recipe based on how its flavor complements the baked good. Mild and buttery olive oil with low bitterness and fruity notes are overall best suited for baking.
Thank you for this thoughtful and helpful reply. I typically use "heavy" tasting greek evoo which we like in our daily cooking and finishing. I am not familiar with a national brand that might contain the mild, buttery low bitterness notes you suggest. I read somewhere that the California Ranch is nice but I see they have several choices. Not sure which is the mild, fruity lean. Any recommendation on this or any brand is appreciated. Thank you for taking the time to pass along your knowledge.
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Olive oil's flavor shines through in baked goods, which will impact the overall flavor. Our test kitchen's choice is always high-quality extra-virgin olive oil for baking (and cooking). Extra-virgin oil retains the most health benefits and purity. Within this category, each brand and type of olive produces a unique flavor profile, this is where the choice comes into play for baking. Start by tasting the oil before baking with it. If you don't like the taste of the oil on its own, don't cook with it or bake with it.
Once you know which oils you like, select the final one you'll use in a specific recipe based on how its flavor complements the baked good. Mild and buttery olive oil with low bitterness and fruity notes are overall best suited for baking.