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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.

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.

An edible oil obtained from the nuts grown on argan trees that is used for cooking and seasoning. Native to southwestern Morocco, the argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries.

Poppy seed oil is obtained from the small dark seeds of the poppy flower. It is a good choice for salad dressings because of its smooth, subtle flavor.

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market, so its appeal is very limited.

Pumpkin seed oil, which is dark, opaque, and has a thick consistency, is obtained from roasted pumpkin seeds.

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.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

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

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin.

Wheat germ oil is obtained from the embryo of the wheat kernel. It is a rich source of vitamin E and is often used as a health supplement.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

A commercial cooking spray that dispenses a very fine mist of vegetable oil and lecithin to coat unheated pans when preparing them for grilling, sautéing, broiling, roasting or baking.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.