Olive oil, and a few other oils that are good for you.

Publication: South Florida Sun-Sentinel (via Knight-Ridder/Tribune News Service)

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COPYRIGHT 2005 South Florida Sun-Sentinal

Byline: Steve Petusevsky

Olive oil flows in my kitchen. Since spending time in the Mediterranean, I have made it my cooking oil of choice. I rarely cook with butter, except during holidays. And I never use margarine.

There is much conflicting information about hydrogenated fats like margarine (my mother is going to disown me) that contain trans fatty acids and are partially saturated. They are present in lots of commercial goods such as crackers, chips, candies, frostings and pastries. And they aren't good for you.

But instead of telling you how bad they are for you, I want to offer a primer on the oils that are good for you and fun to use. Many readers and people I speak to in supermarkets ask which oil to use for which recipe. Let's see if I can clear away the confusion.

THE RIGHT OIL

The right oil depends on what you are cooking or...

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