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A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

poly unsaturated fat, poly-unsaturated fat,

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

The oil derived from a process of chemically changing liquid oil from a saturated fat into a stiffer and more stable form, such as occurs by changing a vegetable oil into a stick of margarine.

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

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.

An oil obtained from the seeds of the flax plant. When it is processed, Flaxseed oil is first cold pressed from the seeds, providing an edible oil.

An oil extracted from the germ of the corn kernel. Refined corn oil is one of the best oils for frying because it has a high smoke point.

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

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

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

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.

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.

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

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.

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.

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

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.