Phil Lempert, a food industry analyst, trend watcher and creator of supermarketguru.com, said flaxseed and walnut oils have the highest amounts of omega-3s.
However, coconut oil is a wonderful source of medium chain fatty acids, used by the body for energy, he said.
Different oils fit better with different foods. Lempert advises:
-- For salads use unrefined avocado oil; hazelnut, almond or walnut oil; use sesame or flaxseed sparingly to add nuttiness.
-- For light sauteing, or in sauces, use coconut, peanut or dark-toasted sesame oils.
-- For baking, can use apricot kernel oil, coconut, hazelnut, macadamia, peanut, light un-toasted sesame or refined walnut and almond oils. These also work well in roasted dishes.
-- For grilling or high-heat frying, peanut oil is the best, or choose refined almond, avocado, sesame, apricot kernel, or coconut oil because they have high burning points and considerable flavor.
-- Add a few drops of toasted sesame oil in Asian inspired dishes.
"These are luxury oils. A little goes a long way," Lempert said in a statement. "Oils that are packaged in dark-colored bottles or tins will last longer. All oils will spoil over time, so it's best to buy the quantity that you will use in a reasonable amount of time -- up to three months."