cooking oil
oil consumed by humans, from vegetable or animal origin
olive oil
liquid fat extracted by pressing olives
lemon grass oil
oil from the leaves of lemongrass
linseed oil
yellowish oil obtained from the dried, ripened seeds of the flax plant
grape seed oil
Oil from the seeds of Vitis vinifera
canola oil
oil derived from a canola, low eruca acid cultivar of rapeseed
Tea seed oil
oil obtained from the tea plant
vegetable oil
oil extracted from seeds, or less often, from other parts of fruits
macadamia oil
non-volatile oil expressed from the nut meat of the macadamia
peanut oil
mild-tasting vegetable oil derived from peanuts
wheat germ oil
oil extracted from the seed embryo of a wheat kernel
corn oil
oil extracted from the germ of corn (maize)
hemp oil
oil obtained by pressing hemp seeds
Cooking spray
Edible oil delivered as an aerosol
pine nut oil
Vegetable oil from the seeds of pine species
camelina oil
oil from the seeds of Camelina sativa
pumpkin seed oil
oil from the seeds of pumpkins
palm kernel oil
edible plant oil derived from the kernel of the oil palm Elaeis guineensis
kapok oil
plant oil from kapok seed
sunflower oil
oil pressed from the seed of Helianthus annuus
sesame oil
sesame seed oil
safflower oil
vegetable oil made of the seeds of the safflower plant
rice bran oil
oil extracted from the hard outer brown layer of rice
palm oil
edible and biocombustible vegetable oil from fruit of oil palms
cottonseed oil
cooking oil extracted from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum
mustard oil
oil from mustard seed
soybean oil
oil from the seeds of Glycine max