Can you use extra virgin olive oil instead of vegetable oil?

In this article, we will answer the question “Can you use extra virgin olive oil instead of vegetable oil?” and discuss the difference between extra virgin oil and vegetable oil?

Can you use extra virgin olive oil instead of vegetable oil?

Yes,  you can use extra virgin olive oil instead of vegetable oil. Extra virgin olive oil has a lower saturated fat level than vegetable, canola, or butter oil, so you may use it in baking recipes that call for those oils instead.

Olive oil also provides a delicate taste and enriches the meal, so your guests will be begging you for your baking secrets if you use it in your recipes. In addition to sautéing or frying vegetables, plant oils may also be used to make sauces, drizzle over pizza, and prevent spaghetti from sticking together. 

In the realm of plant oils, olive oil and vegetable oil are the most extensively utilized. Each oil has its own unique set of capabilities.

Vegetable Oil

Vegetable oil includes oils derived from plants such as olive oil, sunflower oil, canola oil, and soybean oil. You’ll also find “vegetable oil” in the form of bottles at your local supermarket. 

Most of the oil used in this product comes from canola, sunflower, or soybeans, although other types of oil may also be used. In baking, it’s usually used as a moistening component because of its mild, delicate taste.

Is it safe to consume vegetable oil?

The health advantages of various vegetable oils are ranked differently. Some scientists are concerned about the high levels of polyunsaturated omega-6 fats in some vegetable oils (such as canola oil, sunflower oil, sesame oil, and rice bran oil) and how they might affect human health, despite the fact that vegetable oils are generally considered to be healthy fat sources.

Because of its high omega-3 concentration and low omega-6 level, olive oil is often regarded as the healthiest oil choice. Processed food and fast food often include hydrogenated vegetable oils, which should be avoided. 

Foods that contain trans fats, such as these, have been related to a variety of health problems such as high blood pressure, coronary artery disease, and type 2 diabetes.

Olive oil that has been purified without additives

EVOO, which has a high concentration of monounsaturated fats and antioxidants, is a great alternative to vegetable oils. Because of its strong taste, it should not be used in baking. It’s perfect for frying and dressings that call for low to medium heat.

Is there a difference between vegetable oil and olive oil?

There are significant differences between olive oil and vegetable oil when it comes to the production process, culinary applications, flavour profiles, and nutritional value. Olive oil has a number of advantages over vegetable oil, including the following:

Processing and adding flavour

After extraction, plant oils are often chemically processed and heated to remove impurities and improve their shelf life. Processing reduces the number of nutrients and taste an oil maintains, as well as reducing the amount of money it costs to produce. 

Compared to vegetable oil, which has a general, neutral taste and minimally processed virgin extra virgin olive oil has a distinct olive flavour, this becomes obvious.

Extra virgin olive oil is the least processed and is made from freshly squeezed olives. Canola and cottonseed oil are used to make vegetable oil, which is made by mixing oils from a variety of plant sources. Further processing is required to remove impurities and produce a flavourless blend.


There is a direct correlation between the amount of processing an oil goes through and the flavour and nutritional value it contains. 

Despite the fact that both olive oil and vegetable oils include unsaturated fatty acids, olive oil has higher oleic acid, linoleic acid, and palmitic acid, which are monounsaturated fats. Vegetable oil is mostly composed of omega-6 polyunsaturated lipids.

Studies show that monounsaturated fat has anti-inflammatory and cardiovascular benefits, however, omega-6 polyunsaturated fats might be pro-inflammatory and impair heart health if ingested in excess. Refined oil contains fewer micronutrients and useful compounds because of the process of refining.

Because it is the least processed, extra virgin olive oil has the highest concentration of antioxidants and anti-inflammatory components such as tocopherols, carotenoids, and polyphenols. 

Olive oil that has undergone fewer processing steps has a higher concentration of micronutrients including vitamins E and K. The refining process used to make vegetable oil destroys micronutrients, antioxidants, and essential plant components including tocopherols, phytosterols, polyphenols, and coenzyme Q.

Mixtures of olive and vegetable oils produce smoke with similar temperatures, about 400 degrees Fahrenheit (205 degrees Celsius). The smoke point of an oil is the temperature at which the fat in the oil starts to degrade into glycerol and free fatty acids. Including vegetable oil, certain types of olive oil, like pomace oil, are highly processed.

To read more about using extra virgin olive oil instead of vegetable oil click here

Other FAQs about Oils that you may be interested in.

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In this article, we answered the question “Can you use extra virgin olive oil instead of vegetable oil?” and discussed the difference between extra virgin oil and vegetable oil? 


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.