By CARYL ESPINOZA
Does Bobby Flay Suggest Using Canola Or Olive Oil?
When it comes to the olive oil vs. canola oil debate, the world-renowned celebrity chef Bobby Flay comes down firmly in favor of canola oil for the majority of his dishes.
In a 2014 interview with Bon Appétit, Flay estimated that he uses canola oil for 98% of his recipes, citing its neutral flavor and high smoke point at 400 degrees Fahrenheit.
In contrast, olive oil’s smoke point is 350 degrees Fahrenheit. However, it remains a popular choice due to its ability to enhance dishes with its unique grassy flavor profile.
Previously the subject of unfounded health concerns, canola oil is notably high in omega-3 fatty acids. Olive oil, rich in antioxidants, contains more saturated fat than canola.
Canola oil is ideal for high-heat cooking methods like frying or grilling, while the distinctive flavor of olive oil is essential for applications like bread dips and vinaigrettes.