In the kitchen, there is a wide variety of plants that might provide edible oils of various qualities: - Algae - Algae Oil
- Almond - Almond Oil extracted from the seeds of almonds. It is a delicate oil and little colored, with little aroma and taste, but it is relatively expensive.
- Peanut - peanut oil, extracted from peanuts. Clear, well suited to Asian dishes prepared in a wok.
- Arganier - Argan Oil
- Cameline - Camelina oil, Camelina is one of the oldest known oil plants. It is rich in α-linolenic acid.
- Hemp - Hemp Oil. Obtained from hemp seeds.
- Rapeseed - rapeseed oil, extracted from rapeseed. It can be refined. Virgin rapeseed oil is if its erucic acid content is less than 5%. It is very low in saturated fatty acids.
- Cotton - Cottonseed oil, extracted from the seeds of cotton boll
- Coconuts - Oil copra or coconut oil, obtained from the flesh of the coconut
- Eucalyptus - eucalyptus oil, specialty Australian, this clear and fragrant oil is used in desserts with caramel or honey in sauces containing coriander, garlic or honey. It can also be diluted on smoked salmon or grilled meats. The taste is powerful.
- Australian mint oil, specialty of Australia, very powerful taste of peppermint and eucalyptus. It is used sparingly to flavour the cream, milk, oil, vinegar and broth.
- Oil of lemon myrtle, Australian speciality, flavoured with Lemon-grass, lemon and lime. It is an oil with light yellow color, used just before serving and sparingly, to flavor the cream, milk, desserts, but also oil, vinegar, sauces and soups.
- Corn - Corn oil, extracted from kernels of corn. It is a frying oil inexpensive to purchase. When it is not refined, it has a pronounced taste of corn.
- Mustard - mustard oil, extracted from mustard seeds. It is an oil very low in saturated fatty acids, and did not feel like mustard.
- H hazelnut - hazelnut oil, extracted hazelnut hurry. It is a little colored oil, with a very aromatic flavor, excellent in salads.
- Walnut - walnut oil.. It is a little colored oil, with a very aromatic flavor, excellent in salads and some vegetables. However it is an expensive oil, which rancid fairly quickly.
- Macadamia nut oil - macadamia nuts, specialty of Australian extracted from pressed macadamia nuts. It is an oil light yellow color, used to flavour salads and vegetables.
- Olive oil - olive
- Olive oil - extra virgin extracted from the first cold pressing of fresh olives, it has a beautiful yellow or green feature "green olive." Its flavor is perfectly balanced in flavor (organoleptic greater than or equal to 6.5 / 10) and acidity (not more than 0.8%). It is rich in antioxidants and is used in seasonings, cheeses and cold dishes.
- Olive oil - "virgin" also extracted from the first cold pressing of olives fresh, but free from acidity, oleic acid can go up to 2%. (organoleptic must be greater than or equal to 5.5 / 10) Its flavor can have very slight defects due to its fermentation.
- Refined olive oil, extracted hot or resulting from a mixture of olive oil. It has a more neutral taste and can be used in frying and seasonings.
- Oil of lemon, is actually an olive oil extra virgin flavored with whole lemons. It has a delicate lemon flavor and is excellent for marinades, fish dishes, fresh pasta, risotto, asparagus, zucchini and shrimp.
- Oil of orange, is actually an extra virgin olive oil scented with orange. It has a delicate flavor of orange and is excellent with salads.
- Oil of grapefruit is actually an extra virgin olive oil flavored with grapefruit. It has a delicate flavor of grapefruit and is excellent for green salads.
- Truffle - truffle oil, is actually an olive oil extra virgin with truffles. It has a delicate flavor of truffles and is excellent with pasta, rice or mashed potatoes.
- Palm oil - Palm oil is extracted by a hot pressured pulp of the palm. Red oil, is for food (frying oil, manufacturing margarines ...). The white oil is extracted from the seeds with high acidity, is mainly used in industry (soaps, oils, candles ...). Both oils are rich in saturated fatty acids and are solid at room.
- Opium - Obtained from the blue poppy seeds
- Pistachio - pistachio oil, extracted from pistachios seeds. It is a colorful oil rich in mono-unsaturated fatty acids. It gives a pleasant taste of the pistachio for salad dressings and marinades.
- Raisin - Extracted from grape seeds. It is a light oil, with a beautiful golden color, taste is great for seasonings and can also be used in frying.
- Sesame - sesame oil, extracted from sesame seeds. It has a taste very powerful. It is very low in saturated fatty acids.
- Soybean - Soybean oil, extracted from soybean. It is an oil well suited for frying.
- Sunflower - Sunflower oil, extracted from sunflower seeds. It is a rather light oil, excellent for frying and salad dressing.
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