Smooth and versatile, oil varies from light to robust, imparting flavors and enhancing textures in dishes. Its silky mouthfeel makes it a fundamental ingredient in dressings, marinades, and cooking.
Where it comes from
Oil has been extracted from various seeds and fruits for millennia, playing a crucial role in Mediterranean and Middle Eastern cuisines as a key source of flavor and nutrition.
In the kitchen
Used for frying, sautéing, and as a base for dressings, oil enriches dishes by adding moisture and flavor, while also enhancing the overall mouthfeel.
Nutrition (per 100g)
884kcalCal
0.0gProtein
100.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Garlic
Medium heat, sauté until golden. The oil pulls out garlic's sweetness, leaving a warm, inviting aroma.
Vinegar
Whisk together for a dressing. The oil smooths vinegar's sharpness, creating a balanced, silky coating.
Lemon Juice
Mix off-heat. Oil tempers lemon's tartness, leaving a fresh, bright finish perfect for salads.
