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Avocado oil has a light, but unique flavor that makes it an excellent choice for salad dressings or for use as a condiment.

Also known as sunflower seed oil, this golden colored oil is derived from the seeds of the sunflower plant.

A light colored oil pressed from the "copra" (meat) of a coconut. It solidifies at room temperature and has a buttery texture.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

An oil, made from the seeds of safflowers, which is clear and mostly flavorless. It is high in polyunsaturated fats and is a popular oil to use in salad dressings, because it does not solidify when chilled.

An oil, derived from peanuts, which is pale gold in color and has a distinctive taste but is not overpowering.

Any of a variety of containers used to hold vegetable oil or olive oil. The containers generally have a handle on one side and a small spout on the other side for dispensing the oil.

An oil that is mostly derived from the seeds of a mustard plant found in India, which differs from the more common seeds that are found in the Mediterranean.

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 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 term that refers to large quantities of olive oil shipped to bottlers from various regions of a country or from several different countries.

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

Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell.

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

Sesame oil is pressed from sesame seeds and is available in both light and dark varieties. The light version, made from unroasted seeds, has a mild nutty flavor and is popular in Indian cooking.

Canola is the marketing name for oil that is obtained from rapeseeds. It is also known as LEAR oil, or "Low Erucic Acid Rapeseed" oil.

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.