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A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.

A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories.

A type of olive oil that has been highly processed in order to neutralize defects in the oil. Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor.

The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary significantly from one region to the next as well as from grower to grower, since soils and environment will have an effect on creating different flavors within olives grown in the same area.

A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.

A type of olive oil that is obtained from olives grown on an individual farm. The olives are usually harvested by hand and the oil is pressed and bottled on site.

A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil.

A type of low grade olive oil that must be refined before it can be sold for human consumption. The oil is obtained from the residue that remains after the "first cold pressing." Up to 90% of the oil is obtained from the olives during the first cold pressing, but the remaining 10% is contained within the residue.

A type of oil that is less expensive and not quite as flavorful as higher grades, making it very suitable as cooking oil for fried foods.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

A type of oil produced from rapeseeds and processed into cooking oil, commonly referred to as canola oil.

A type of edible food oil, also known as soy oil or soya oil, which is processed from soybeans. It is one of the most widely used oils for food preparation and processing.

A type of oil obtained from the nut of the macadamia tree. The tree is native to Australia, which leads the world in production of the nut and the oil.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

A type of nut oil extracted from the almond. The oil has a distinctively nutty flavor that is typically used as an ingredient in salad dressings, sauces and mayonnaise, and it is often used in desserts.

An herb-based sauce originating in Italy that is typically made with basil, parsley, pine nuts, garlic, olive oil, and parmesan or romano cheese.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

A type of Italian vegetable spread that is usually prepared with eggplant, tomato, onion, olive oil, and capers.