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

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.

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.

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.

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.

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

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.

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.

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.

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 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.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled into vinegar.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A traditional Mediterranean condiment that was originally created in southeast Turkey. It is made as a pepper puree combining red bell peppers, hot peppers such as habanero, toasted walnuts, garlic, olive oil, cumin seeds, vinegar, pomegranate molasses, and water.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

An appetizer dip or spread that is common for use with Lebanese foods. Made from a mixture of walnuts, red sweet peppers, breadcrumbs, olive oil, and pomegranate juice, this appetizer is often served with flat breads or some crumb breads such as pita bread that is warmed or toasted.