Updated 2 August 2026 · Written by Daniel Wright
Olive oil has a distinct flavor and a lower smoke point, making it best for dressings, sauteing and medium-heat cooking, especially extra virgin. Vegetable oil is neutral in taste with a high smoke point, so it suits deep frying, high-heat cooking and baking where you do not want added flavor. Each has its place.
Olive oil = flavor, lower smoke point (dressings, medium heat). Vegetable oil = neutral, high smoke point (frying, baking).
The Differences
Olive oil, particularly extra virgin, brings a fruity, peppery flavor but starts to smoke around 375 F, so it suits lower and medium heat and finishing dishes. Vegetable oil is refined and neutral with a high smoke point, ideal for frying and high-heat searing where you want no added taste.
Which to Use When
Reach for olive oil in dressings, dips, sauteing and roasting at moderate heat. Use vegetable oil for deep frying, stir-frying on high heat, and baking where a neutral flavor matters. For substitutions in baking, see the vegetable oil substitute. A good pan works with both.
Olive vs Vegetable Oil
| Olive oil | Vegetable oil | |
|---|---|---|
| Flavor | Distinct, fruity | Neutral |
| Smoke point | Lower (~375 F EVOO) | High |
| Best for | Dressings, medium heat | Frying, baking |
Frequently Asked Questions
Can I use olive oil instead of vegetable oil?
Yes for low and medium-heat cooking, though it adds flavor. For high-heat frying, vegetable oil is better because of its higher smoke point.
Which oil is better for frying?
Vegetable oil, thanks to its high smoke point and neutral flavor. Olive oil’s lower smoke point makes it less suited to deep frying.
