The less Linoleic Acid in your oil the better[1]. This image[2] is a good reference. Also, and as opposed to common beliefs. You can cook on olive oil[3]
Like for most nutrients, both too much and too little are bad.
The olive oil and the other vegetable oils with high content of oleic acid, e.g. high oleic sunflower oil, avocado oil and others, also include adequate amounts of linoleic acid, which is an essential nutrient (e.g. when the daily intake is too small, various skin problems appear).
The cheaper vegetable oils, e.g. classic sunflower oil, corn oil, soy oil and others, contain far too much linoleic acid (which can cause liver problems). The use of such vegetable oils in human food has begun very recently, only in the 19th century, after their industrial production has been developed.
For example, I choose carefully the sources of fat in my food and in a typical day the fat comes from 54 g (60 mL) of olive oil + 33 g of almonds + 9 g (10 mL) of cod liver oil. (That started after being diagnosed with some incipient heart problems, which seem to have been corrected after a year of more careful food choices.)
Both olive oil and almonds contain fat where oleic acid is the most abundant fatty acid. Their quantities are computed so that they also provide adequate daily intakes of linoleic acid and vitamin E. The fish oil adds an adequate amount of omega-3 fatty acids.
"Instead of using butter, cream, lard, and other animal fat as the primary source of culinary fat, one should use liquid vegetable oils like soybean, corn, olive, and canola oils for cooking, on salad and at the table."
>Also, and as opposed to common beliefs. You can cook on olive oil
Common beliefs by whom? (the USA)?
Loosely in Europe all mediterranean area countries have a tradition of cooking on olive oil since forever. (and of course Portugal, northern Africa countries, the Middle East, they all use oil for cooking).
It's cookable at lower temperatures but if you're going anywhere north of "5" on the stove chances are it's going to burn hard enough to stick to the pan
"Smoke point" concerns are usually overblown, it's really just the flavor that goes away making it pointless (and more expensive) too cook with EVO. https://www.youtube.com/watch?v=l_aFHrzSBrM
I don't think that article is the source of the table - there's a similar table, but a lot of the items are different and the numbers mostly don't match.
Also that article seems to be primarily concerned with the health benefits of linoleic acid and how to increase consumption of it.
> The dietary preferences of the owner of the site does not alter the validity of the information. The image is just a reference.
Sourcing is important, and weird enough dietary ideas influence the trustworthiness of the chain. But more importantly the supplement-selling is a big potential conflict of interest.
https://www.hsph.harvard.edu/nutritionsource/2014/11/05/diet...