YUROP

Sunflower oil and olive oil. Cooking on virgin olive oil is harder, and sunflower oil if not deodorated has really nice smell.

As for health benefits, olive oil is 2-3 times more expensive, so people who can afford more expensive oil usually can afford healthier diet in general, I think.

Rapeseed oil because I don't use much fat for cooking anyway and it is cheap compared to sunflower seed oil and olive oil. For salads a teaspoon of styrian pumpkin seed oil because it is not capable of handling heat and has a special taste.

I usually keep a bottle of virgin olive oil and a bottle of sunflower oil in the kitchen. Different oils for different jobs. Sunflower oil doesn't taste of much and can handle higher heat - not as high as avocado oil, but pretty close - whereas olive has that lovely flavour. I sometimes get sesame oil if I'm doing a lot of east Asian cooking, but only ever a small bottle. That stuff tastes too strong to be a general-usage oil outside of the cuisines that work with it.

I'm not personally too concerned about the health benefits of each one. It's oil. I shouldn't be having an excess of it no matter which sort it is.

I like cold-pressed rapeseed oil. It kind of goes with everything and adds a nice taste.

Olive oil can be nice, but it's real hit-and-miss how it tastes, so I'll often end up with a bottle that I don't like the taste of, which then lasts me forever...

Edit: I guess, this might be less of an issue, if you're from a region where olives grow natively. I'm not, so we get imported olive oil from all over Italy and Greece. This afterthought brought to you by me eating a tomato salad with balsamico just now, while only having Greek olive oil at home...

Olive oil.

The joke has often been that the invisible line dividing northern and southern europe is the Olive Oil vs Butter for cooking line.

(Other proposals are often, Potato vs Tomato europe, or Wine vs Beer europe.)

Virgin olive oil and I use as little as possible (probably not even a tea spoon) because it's so expensive. It's only because my girlfriend wants it and buys it with work benefits – my mother only used butter for everything when I grew up.

I've never heard of avocado oil but judging by the price of a single avocado, it's probably not for people like me.

Canola oil, but now I'm worried after the mice reference.

FWIW it's best not to use virgin olive oil for cooking, the flavor is too intense and a waste of good oil.

Olive oil is good to cook with, but people tend to buy the cheapest they can find which is usually 'pommace' olive oil (US term) Orujo de oliva (ES), which is the absolute shit left over, reprocessed and bottled. Horrible, bitter, and not worth it.

An excellent middle ground is blending your olive oil (not virgin, not Orujo) with a neutral low cost cooking oil (sunflower is prevalent where we oive). 75% to 25% is a good ratio to start.

I started doing this when prices shot up & I could still get a good on bulk (3l cans).

Now, this is for cooking. The best olive oil for eating uncooked, finishing dishes, marinating vegetables etc.(IMO) is Mosto, or unfiltered.

Olive oil, sesame oil, grape seed oil, peanut oil, kokos, self made wok oil (peanut oil with lots of onion, garlic and ginger fried till dark brown and then filtered). I use it for bami and nasi.

Im not european so apologies but my wife believes it healthier to switch around so we use olive, coconut, and avocado but if I had my way we would also use peanut as its super tastey.

Around these parts the only oil which can be present in the kitchen is the olive oil. But, recently I am experimenting with some french cooking techniques and they tend to mix it with butter. It's ok.

Olive oil, butter and coconut oil are the ones that get used in my kitchen, none of it has to do with what you discussed in the OP, the reason for using them is basically flavour above everything else. I also have roasted sesame and pumpkin seed oil for finishing.