Oils and fats are essential ingredients in the kitchen. They add flavour to dishes, create a pleasant texture, and make it possible to fry, roast, deep-fry and prepare dressings. From fruity olive oil and creamy butter to aromatic nut oils, each type has its own character and culinary use.
Some oils are ideal for cold preparations such as salads and vinaigrettes, while others are better suited to cooking or frying at higher temperatures. Animal fats such as butter, ghee and duck fat also play an important role in many traditional cuisines and give dishes a rich, full flavour.
From olive to sunflower
Vegetable oils
Vegetable oils are extracted from fruits, seeds and nuts. They are an important part of kitchens around the world and are used for frying, deep-frying, dressings and sauces. Well-known examples include olive oil, sunflower oil and rapeseed oil.
Animal fats such as butter, ghee, lard and duck fat have been used in traditional kitchens for centuries. They give dishes a deep, rich flavour and are especially suitable for frying, roasting and preparing classic dishes.
