+ 1 teaspoon oil
Oils are dense in calories (approximately 120 per teaspoon) and composed entirely of fat, providing essential fatty acids depending on the source; some oils contain vitamin E and polyphenols with antioxidant properties.
About
Oil is a hydrophobic liquid fat that exists in liquid state at room temperature, derived from various plant, animal, or mineral sources. Common culinary oils include those pressed from seeds (sunflower, canola, sesame), nuts (walnut, almond), fruits (olive, coconut), and legumes (peanut). Oils are composed primarily of triglycerides—fatty acid chains—and vary in their fatty acid profiles (saturated, monounsaturated, and polyunsaturated), smoke points, and flavor characteristics. The processing method—whether cold-pressed, refined, or solvent-extracted—significantly influences the oil's sensory properties, nutritional composition, and culinary applications.
Culinary Uses
Oils serve as fundamental cooking media, emulsifying agents, flavor carriers, and finishing elements across all culinary traditions. They are used for sautéing, frying, roasting, and baking, with the choice of oil dependent on its smoke point and desired flavor contribution. Extra virgin olive oil finishes Mediterranean dishes, sesame oil seasons Asian preparations, and neutral refined oils (canola, sunflower, grapeseed) provide consistent results in professional kitchens. Oils also serve in vinaigrettes, marinades, and as vehicles for infusing herbs and spices.