Vegetable oils are obtained from the fruits, seeds, and nuts of plants. They are an important part of kitchens all over the world and are used for baking, frying, deep-frying, and dressings. The flavour, colour, and heat resistance of an oil depend greatly on the plant it comes from and the way it is pressed or refined.
Some oils have a neutral flavour and are suitable for baking or frying, while others have a more distinctive aroma and are mainly used cold, for example in salads or as a finishing oil. From Mediterranean olive oil to aromatic nut oil, each type has its own character in the kitchen.
Classic oils from Mediterranean cuisine
Olive oil and Mediterranean oils
Olive oil is one of the best-known vegetable oils and forms the basis of many Mediterranean dishes. These oils are often used in salads, dressings and vegetable dishes, but some varieties are also suitable for cooking.
Seed oils are extracted from the seeds of plants such as sunflower, rapeseed and maize. They often have a mild flavour and are widely used for frying, deep-frying and preparing sauces.
Nut oils are usually used cold and give dishes a characteristic flavour. They pair well with salads, roasted vegetables, fish dishes and certain desserts.
Some vegetable oils are regionally or culinarily distinctive. Think of sesame oil, pumpkin seed oil or avocado oil. These oils are often used as a flavouring or as a finishing oil.
