I need to fry some ground beef with some spices (black pepper, mustard seeds, cumin, cinnamon, salt, garlic, onion). I have olive oil and also almond oil. What are the relative strengths and weaknesses of each for this purpose?
Technically, either would work. Almond oil has a higher smoke point (495° F, vs. 350° for olive oil), but the flavor of olive oil would probably be a better fit with those spices.
However, for ground beef (unless it's extra-lean, which I wouldn't use for this), it should have enough fat on its own. If it looks like it's drying out while cooking, add a couple tablespoons of water instead.