Culinary Oils & Fats

Fat is the one ingredient a cuisine cannot substitute, and each region pressed or rendered whatever it had: olives in the Levant and Aegean from about 6000 BCE, sesame in the Indus valley, butter where cattle grazed, lard where pigs were kept, palm oil in West Africa. The choice was never a preference — it is a map of what grew and what could be herded.

Explore Culinary Oils & Fats

Argan oilArgan oilAvocado oilAvocado oilButterButterCanola oilCanola oilCoconut oilCoconut oilCod liver oilCod liver oilCorn oilCorn oilCottonseed oilCottonseed oilCulinary argan oilCulinary argan oilCultured butterCultured butterDuck fatDuck fatFat-tail sheep fatFat-tail sheep fatFlaxseed oilFlaxseed oilGheeGheeGroundnut oilGroundnut oilHydrogenated shorteningHydrogenated shorteningLardLardMargarineMargarineMustard oilMustard oilNiter kibbehNiter kibbehOlive oilOlive oilPalm oilPalm oilPerilla oilPerilla oilRapeseed oilRapeseed oilRed palm oilRed palm oilRice bran oilRice bran oilSchmaltzSchmaltzSesame oilSesame oilShea butterShea butterSoybean oilSoybean oilStyrian pumpkin seed oilStyrian pumpkin seed oilSunflower oilSunflower oilTea-seed oilTea-seed oil