Olive oil, particularly extra virgin olive oil (EVOO), is renowned for its health benefits. Derived from the fruit of the olive tree, it is rich in monounsaturated fats, which are beneficial for heart health. EVOO is minimally processed, retaining its nutrients and flavor, making it ideal for dressings, drizzling, and low to medium-heat cooking.

Corn oil is extracted from the germ of corn kernels. It has a mild flavor and is often used in frying and baking. While it is versatile and stable at high temperatures, corn oil is higher in saturated fats compared to olive oil and contains a significant amount of omega-6 fatty acids, which can be pro-inflammatory if consumed in excess.

Canola oil is derived from the seeds of the canola plant, a type of rapeseed. It has a neutral flavor and a high smoke point, making it suitable for various cooking methods, including frying. Canola oil is lower in saturated fat and contains a good amount of omega-3 fatty acids, which are known for their anti-inflammatory properties.

Olive Oil: Approximately 69% monounsaturated fats, 15% saturated fats, and 9% polyunsaturated fats. It is also a good source of antioxidants and vitamin E.
Corn Oil: Contains about 27% monounsaturated fats, 13% saturated fats, and 52% polyunsaturated fats, primarily omega-6 fatty acids.
Canola Oil: Comprises about 62% monounsaturated fats, 6% saturated fats, and 25% polyunsaturated fats, with a notable amount of omega-3 fatty acids.

Heart Health: Olive oil is celebrated for its heart-healthy properties, attributed to its high monounsaturated fat content and antioxidants. Studies have linked it to reduced risk of heart disease.
Omega-3 Fatty Acids: Canola oil is a better source of omega-3s compared to corn oil, which lacks significant amounts of these beneficial fats.
Inflammation: Excessive consumption of omega-6 fatty acids from corn oil may lead to inflammation, while omega-3s from canola oil can help reduce it.

Olive Oil: Best used for dressings, drizzling over dishes, and low to medium-heat cooking. It should not be used for high-heat frying due to its lower smoke point.
Corn Oil: Ideal for frying and baking due to its high smoke point. Its mild flavor makes it a versatile choice in various recipes.
Canola Oil: Great for high-heat cooking methods like frying and sautéing. Its neutral flavor allows it to blend well in many dishes.

When deciding between olive oil, corn oil, and canola oil, consider the following:

For Heart Health: Choose olive oil for its high content of monounsaturated fats and antioxidants.
For Cooking Versatility: Canola oil is a great option due to its high smoke point and neutral flavor.
For Frying: Corn oil is suitable for high-heat applications, but be mindful of its omega-6 content.

Ultimately, incorporating a variety of these oils into your diet can provide a balance of flavors and health benefits. However, if heart health is your primary concern, extra virgin olive oil should be your go-to choice.