Oils – unlock the mystery behind the different types of oils.

TraOilsditionally, oils are extracted from nuts and seeds through mechanical crushing and pressing. If bottled immediately thereafter, you’ve got a cold-pressed raw, or “virgin” oil, which tends to retain its natural flavor and color.  Unrefined oils are packed with minerals, enzymes, and other compounds that don’t play well with heat and tend to be especially susceptible to rancidity; these are the oils best-suited to drizzling, dressings, and lower temperature cooking.

Smoke Point:

Smoke Point“Smoke point” is the temperature at which oil starts to break down, it stops shimmering and starts smoking. Heated past its smoke point, the fat will release free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma.   Oils with high smoke points (such as vegetable, peanut and sesame) are good for frying or high-heat stir-frying, while oils with low smoke points (flaxseed or walnut) work well in salad dressings and dips.


Flaxseed OilHeat and light damage most oils. Over time, these elements cause oil to degrade and lose some of its nutrients. Store oil in a cool, dark place and replace it if it smells bitter or “off.”  Some oils (grapeseed or walnut oil) may turn rancid faster than other oils; store these oils in the refrigerator to prolong their usability.  Oils purchased in translucent bottle, consider wrapping them in tin foil to extend their shelf life.

No matter the oil’s starting smoke point, you do NOT want to store it over the stove—the extra heat can lead to rapid rancidity.

Hint: click the picture to link to a recipe using the oil 

Almond oilAlmond OIl

  • Smoke Point: 420°F
  • Flavor: Subtle toasted almond aroma and flavor
  • Uses: Best – as finish; Saute and stir fry
  • Nutritional Benefit: Rich in Vitamin E; may help in lowering cholesterol, LDL and triglycerides; great for skin care
  • Type of Fat: Monounsaturated


  • Avocado OilSmoke Point: 375 – 520°F
  • Flavor: Soft nutty taste and a mild avocado aroma.
  • Uses: Stir frying, searing; dressings; skin care
  • Nutritional Benefit: Rich in Vitamin E; numerous health benefits including anti-inflammatory benefits
  • Type of Fat: Monounsaturated (70%)


  • Smoke Point 350°FCoconut Oil
  • Flavor: sweet tropical flavor
  • Uses:  coatings, confectionary, shortening
  • Nutritional Benefit: May have neutral or beneficial effect on cholesterol levels; new evidence in the fight against Alzheimer’s disease
  • Type of Fat: Saturated


  • Flaxseed OilSmoke Point: 225°F
  • Flavor: Buttery
  • Uses: Drizzling; salad dressings
  • Nutritional Benefit: Numerous – cardiac; anti-inflammatory; digestive; skin; aging; menopause
  • Type of Fat: Omega 3 and Omega 6 fatty acids (Polyunsaturated fats)


  • Smoke Point: 420 – 485°F
  • Flavor: Neutral flavor and aromaGrapes
  • Uses: Sautéing or frying; salad dressings and dipping oil
  • Nutritional Benefit: Numerous – cardiac; anti-inflammatory; digestive; skin; aging; menopause.  High in Vitamin E
  • Type of Fat: Polyunsaturated


  • Smoke Point: 430°F
  • Flavor: Strong nutty flavor best mixed with other oilsHazlenut Oil
  • Uses: Cooking, baking, salad dressing, sauces
  • Nutritional Benefit:
  • Type of Fat: Monounsaturated

Macadamia Nut 

  • Smoke Point: 390 – 413°F
  • Flavor: Nutty, buttery
  • Uses: sauté; fan fry, sear, deep fry, stir fry, grill, broil, bakingMacadamia Nut
  • Nutritional Benefit: Numerous – cardiac; anti-inflammatory; digestive; skin; aging; menopause
  • Type of Fat – monounsaturated (80-85%)


  • Olive oil labeled as “light” is often lighter in hue or flavor, but not lighter in calories. Smoke Point:
    • Extra Virgin – 320°FOliveOil
    • Virgin – 420°F
    • Pomace – 460°F
    • Extra Light – 468°F
  • Flavor: vary from mild to strong
  • Uses cooking, salad dressings, sauté, pan fry, sear, deep fry, stir fry, grill, broil, baking
  • Nutritional Benefit: Cardiovascular; weight
  • Type of Fat – monounsaturated

 Walnutwalnut oil

  • Smoke Point: 320°F (turns bitter when heated)
  • Flavor: Nutty flavor and aroma; more perishable than most other oils (store under refrigeration)
  • Uses: dressings, marinades and cold sauces
  • Nutritional Benefit: Heart health
  • Type of Fat: Monounsaturated


LaTurangelle OilsRecipes using these oils

Additional Oils – just not my favorite ones

La Tourangelle Artisan Oils