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Oil can be defined as fat that remains liquid at room temperature.
Obtained from the pressure and extraction from nuts, cereals, seeds and
fruit, oils come in a huge array of different colours, flavours, aromas
and cooking properties.
The most common oil is made from olive, a traditional tree of the Mediterranean Basin. When an oil is described as "virgin", "extra-virgin", and/or "first pressing" or "cold pressed", it means that the oil has been extracted by simply crushing or pressing; it should have the finest flavour.
Ordinary oil (sometimes called "pure oil") or inexpensive oils are usually refined, a process using chemicals, heat and/or filtration to remove impurities and stabilise the oil.
As a general rule, mildly flavoured oils with a high smoking point are a good choice for deep-frying and cooking, whereas more strongly flavoured oils such as extra virgin, walnut and toasted sesame are better for flavouring and making dressings.
Other oil varieties include: Almond oil, Coconut oil, Corn oil, grapeseed oil, hazelnut oil, pumpkin seed oil, poppy seed oil, hemp oil, rice bran oil, palm oil, mustard seed oil, soya oil, peanut oil, plum seed oil, rapeseed oil (also known as canola oil), safflower oil, flavoured oils.