oil

Oils & FatsYear-round; most culinary oils are refined and stored products with extended shelf lives, though harvest seasons for source plants (olives, rapeseed, sunflower) occur seasonally and affect availability of fresh-pressed and early-harvest oils.

Oils are calorie-dense sources of fat, providing 120 calories per tablespoon; composition varies by type, with olive oil and avocado oil rich in monounsaturated fats, while coconut oil contains primarily saturated fats, and oils from seeds typically contain polyunsaturated fats including omega-3 and omega-6 fatty acids.

About

Oil is a lipid substance that is liquid at room temperature, derived from plant seeds, nuts, fruits, or animal sources. Oils are composed primarily of triglycerides—fatty acids bound to glycerol—and vary widely in their fatty acid composition, which determines their flavor, smoke point, and culinary applications. Plant-based oils are extracted through pressing, crushing, or solvent extraction from sources such as olives, rapeseed (canola), sunflower seeds, sesame seeds, coconut, and peanuts, while animal-derived oils include fish oil and rendered fats from meat. The color, flavor intensity, and nutritional profile vary significantly by source and extraction method; cold-pressed or extra virgin oils retain more flavor and nutrients, while refined oils undergo processing to remove impurities and increase smoke points.

Culinary Uses

Oils serve multiple functions in cooking: as cooking mediums for sautéing, frying, and roasting at temperatures suited to their smoke points; as finishing drizzles to add flavor and richness to completed dishes; as emulsifying agents in vinaigrettes and sauces; and as a primary ingredient in marinades and dressings. Different oils are matched to specific applications based on their heat stability and flavor profiles—neutral oils like canola and sunflower are used for high-heat cooking, while robust oils like extra virgin olive oil and sesame oil are typically used unheated or at low temperatures to preserve their distinctive flavors. Oils also feature prominently in baking and pastry-making, where they contribute to texture and moisture in cakes, cookies, and breads.

Forms & Preparations

Extra Virgin — Cold-pressed, minimally processed oil with robust flavor and lower smoke point; used for finishing dishes, dressings, and low-heat applications.
Refined (Neutral) — Processed oil with mild flavor and high smoke point; suitable for frying, sautéing, and baking when a neutral flavor is desired.
Infused — Oil blended with herbs, garlic, chili, or other aromatics for added flavor; used in finishing, dressing, and dipping applications.
Toasted (e.g., sesame oil) — Oil made from roasted seeds or nuts, producing concentrated, nutty flavor; used sparingly as a finishing oil and in Asian cuisines.
Virgin/Cold-Pressed — Minimally processed oil retaining more flavor and nutrients than refined versions; higher cost and lower smoke points limit use to finishing and low-heat applications.

Substitutes

Unknown — Suitable for baking and low-to-medium heat cooking; use in equal volume but note the addition of milk solids will affect browning and flavor; not recommended for high-heat frying.
Unknown — Use in equal volume; has a higher smoke point than butter, making it suitable for medium-heat cooking; imparts a nutty flavor distinct from neutral oils.
Unknown — Substitute for neutral oils in baking and medium-heat cooking at 1:1 ratio; adds coconut flavor and creates different texture due to higher saturated fat content; higher smoke point than butter.
Unknown — Use as 1:1 replacement for olive oil or neutral oils; offers high smoke point suitable for high-heat cooking and a mild, buttery flavor; more expensive than most alternatives.
Unknown — In baking only, reduce oil by 25-50% and replace remainder with applesauce or banana at 1:1 ratio; reduces fat content but may affect texture and rise in cakes and quick breads.

Recipes Using oil (772)

RCI-MT.006.0575.001

Hong am Rèisleck

Chicken in white wine

RCI-VG.005.0049.001

Hongos en Escabeche

Pickled Mushrooms

RCI-SC.001.0042.001

Hoppin' John I

Hoppin' John I from the Recidemia collection

RCI-MT.005.0242.001

Hui state meatball

belong to one of the four best kinds of Chinese food. The other three are" Jing","Yue","Chuan". "Hui State's Meat Ball" is the most classic and most delicious dish of Hui Province.

RCI-VG.004.0770.001

Ibiharage

Fried beans

RCI-SN.004.1281.001

Icli Kofte

Meatballs with bulgur and a filling of minced meat with pine nuts.

RCI-EG.003.0323.001

Indian Egg Curry

Boiled and roasted eggs were cooked in a spicy onion-tomato gravy. The sweetness from onion and tomatoes blends exotically with the Garam masala and spice powders. The more the onions were, the tastier the dish turns out to be.

RCI-RC.004.0034.001

Indian Fried Rice

Indian Fried Rice from the Recidemia collection

RCI-BR.001.0208.001

Injera I

Soft Ethiopian bread. One bag is the amount quoted. It usually suffices for 500 g flour. I do not know how many grams it is, about 1 Tbs. On the cook in a Phalashi (that's an Ethiopian Jewish) restaurant in the central station in Tel-Aviv.

RCI-VG.001.0226.001

Israeli Marinated Raw Vegetable Salad

Israeli Marinated Raw Vegetable Salad from the Recidemia collection

RCI-VG.001.0116.001

Israeli Sweet Sour Salad

Serves 4.

RCI-VG.004.0388.001

Italian Green Beans I

Italian Green Beans I from the Recidemia collection

RCI-VG.004.0148.001

Jagacinda

Jagacinda from the Recidemia collection

RCI-MT.004.0016.001

Jägerschnitzel

RCI-DS.005.0023.001

Jamaican Roast Beef

RCI-BR.004.0696.001

Johnnie Cake

Johnnie Cake from the Recidemia collection

RCI-VG.005.0153.001

Jordan's Beet Cake

Jordan's Beet Cake from the Recidemia collection

RCI-BV.004.0375.001

Kaak Leebi Hilw

Kaak Leebi Hilw from the Recidemia collection

RCI-MT.002.0308.001

Kahlúa Barbecue Sauce

Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] * Makes about 2 cups

RCI-SN.004.0642.001

Kai Lao

Laotian chicken

RCI-SP.003.0118.001

Kapenta Stew

Kapenta is a perch-like fish found in the Zambezi and other rivers of Zambia. Serve with Nshima.

RCI-SN.004.0275.001

Kare Kare

A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with ground roasted peanuts and toasted rice flour.

RCI-SN.004.0276.001

Kare-Kare

Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables Contributed by World Recipes Y-GroupThis Y-group is international.

RCI-SF.002.0104.001

Karwari Prawns

Ethnicity - Marathi, West Indian Type of meal - Party, Lunch, Dinner

RCI-ND.005.0023.001

Katsudon

RCI-BR.002.0025.001

Kenyan Chapati

Kenyan Chapati from the Recidemia collection

RCI-SF.002.0008.001

Keralan Prawns

(shrimp) - cooked Kerala style.

RCI-SP.003.0002.001

Keralan vegetable stew

This coconut-flavoured is a famous dish of the South Indian coastal state of Kerala. It is often served with appam (rice pancakes). Though frequently made with chicken, this recipe is for the purely vegetable version of the stew.

RCI-SN.004.0108.002

Khara pongal

Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer.

RCI-SN.004.0108.001

Khara pongal

Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer.

RCI-SN.004.1359.001