I would choose a non-processed oil that could withstand very high temperatures and high smoke point so I could saute and brown at high temperatures.
I think the highest smoke point oil is safflower oil but it’s too expensive for everyday cooking so I use peanut oil. It has a high smoke point.
I’m sure you know that most supermarket olive oil is diluted or fake?Cooks Illustrated, New Yorker, and many publishers published it’s findings years ago. See https://www.newyorker.com/books/page-turner/olive-oils-dark-side
The real thing is expensive and the only way I know it’s real is if I buy it directly from a producer in California.
I buy it currently form Organic Roots in CA and online.
