If I knew that the oil i was buying was real 100% olive oil i would use that but how do I know which brand of olive oil is real olive oil?For everyday dishes, vegetable oil. It doesn't add flavor, but it keeps things from sticking.
For Italian dishes, or more complicated dishes, olive oil. Extra virgin for finishing, plain olive oil for cooking.
This subject has been done to death in the web world and research will give you the answers you seek. For example Kirkland brand from Costco is a "real olive oil", decently priced and actually rated pretty high.If I knew that the oil i was buying was real 100% olive oil i would use that but how do I know which brand of olive oil is real olive oil?
What preservatives are those? Curious. The lard I buy or have ever seen doesn't have anything added and is just plain pork fat.I use EVOO for just about everything. I buy it in a 3 litre can and use it enough that it hasn't gone off for me yet. The only time I have had EVOO get rancid was once, back when I was miserly with it. I wasn't using it fast enough.
I also cook with bacon fat, butter, schmaltz if I happen to have some, and coconut oil. I would use lard if the stuff that wasn't full of preservatives.
The only lard I see at the store is Tenderflake, which has BHA and BHT. It also has citric acid, but I don't mind that.What preservatives are those? Curious. The lard I buy or have ever seen doesn't have anything added and is just plain pork fat.
Right, yeah I get my lard from my butcher which have no additives. Keep in mind that context and dosage is important. Getting a nice caramelized (coloured) state in pie crust or cooking a steak where there's a maillard reaction going on that this is carcinogenic and causes cancer.The only lard I see at the store is Tenderflake, which has BHA and BHT. It also has citric acid, but I don't mind that.