Why Chefs Don't Use Olive Oil for Everything (and What They Use Instead)

According to the article, while olive oil is a versatile cooking oil, it is not the best choice for every dish. Chefs often use other oils depending on the cooking method and flavor profile they want to achieve. For high-heat cooking, such as searing or frying, chefs prefer oils with a higher smoke point, like avocado, grapeseed, or peanut oil. These oils can withstand higher temperatures without burning or imparting a bitter taste. For dishes where you want a more neutral flavor, chefs may use an oil like canola or vegetable oil. Olive oil, with its distinctive flavor, can sometimes overpower more delicate ingredients. When a dish calls for a rich, buttery flavor, chefs may turn to clarified butter or ghee, which have a higher smoke point than regular butter. The article suggests that while olive oil is a staple in many kitchens, it's important to understand the strengths and limitations of different cooking oils to achieve the best results in your cooking.