page_title: Cooking oil
section_title: Cooking oil extraction and refinement
hierarchical_section_title: Cooking oil / Cooking oil extraction and refinement
caption_attribution_description: Hrvatski: Pogon za preradu maslina i prozvodnju maslinovog ulja
context_page_description: Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dippings like bread dips, and may be called edible oil.
  Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid.
  There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil, corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard.
  Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic.
context_section_description: Cooking oil extraction and refinement are separate processes. Extraction first removes the oil, typically from a seed, nut or fruit. Refinement then alters the appearance, texture, taste, smell, or stability of the oil to meet buyer expectations.
caption: Olive oil production in Croatia
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