One is not necessarily better than the other but I would prefer the grass fed butter for cooking, since it is more stable under high temperatures. And I would use (extra virgin) olive oil for salad dressings and things a like, but not for coocking since it is unstable and might even cause toxins, although the research is still confusing on this topic.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.