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As anyone who regularly braves the aisles of a supermarket will know, there are a lot of different types of olive oil out there. There are a whole lot of different types of cooking oil, period.
It’s a confusing business, and if you’re anything like me you probably decide what you’re cooking with based on price and familiarity with the brand in front of you. The thing is, though, that not all oils were created equal – and that goes for the food product on a broader scale, and for olive oil in particular, too.
To get a better understanding of the world of oils, I did some digging and also chatted with the team at Cobram Estate who shared a bit of a guide.