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Native to Italy, this olive variety is medium in size and oval to elongated in shape. Grown in the Apulian (Puglia) region in the southwestern part of the country, Baresi Dolci olives are harvested both for their oil and as an eating olive.

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.

A food dish that is native to Spain. It consists of fish marinated in a tangy sauce of olive oil, vinegar, herbs, and spices.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

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

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.

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.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

Also known as Frantoiano, Correggiola, Razzo Gentile, and Paragon. It is a medium size Italian olive that comes from Tuscany.

A large oval shaped Italian olive that is dark violet in color. It is brine-cured and has a firm textured meat providing a soft delicate flavor.

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

Small in size, this variety of olive is the main variety grown in the Ligurian region on the northwest coast of Italy.

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.

A classic Italian salad made with dry or stale bread that has been moistened, as a key ingredient of this salad.

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.

Palm-kernel oil is extracted from the kernel of the palm. It should not be confused with palm oil, which is obtained from the pulp of the fruit of the palm.

The pulp of the fruit of the African palm is the source for palm oil. It should not be confused with palm-kernel oil, which is extracted from the kernel rather than the fruit.

One of the three categories of fatty acids that also includes saturated fats and polyunsaturated fats.