Oil Glossary: A Glossary Of The Different Oil Types

Page 3: Cooking Oil Types E To K

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Flaxseed oil has such a high level of omega-3 fatty acids that many people take it in supplement capsules. However, it does just as well in a salad! Photo © Elena Schweitzer | Fotolia.

EXTRA VIRGIN:
When used to describe refined oils, as opposed to olive oils, this refers to an oil that has been pressed as opposed to refined.

FINISHING OIL:
A high-quality oil with special flavors, used as a condiment. See anointing oil.

FLAVORED OIL:
Generally, an oil that has been infused with another flavor. Typically, these are fruits, herbs and spices. Popular flavors are basil, chile, garlic, lemon, oregano and rosemary. See infused oil.

FLAXSEED OIL:
A smooth, buttery oil cold-pressed from the seeds of the flax plant. The flavor makes it appropriate as a salad oil; however, since the oil has a very high level of omega-3 fatty acids*, it is most often used as a nutritional supplement rather as a culinary oil. By the way, if the seeds are hot pressed, they produce linseed oil, an industrial oil and solvent which is not edible. See photo top left.

*A polyunsaturated fat considered to be helpful in reducing potential stroke and heart disease problems.

GRAPESEED OIL:
Grapeseed oil is pressed from the grape seeds left over from wine making. The oil is almost tasteless, so it can be combined with stronger-flavored, more expensive oils, which makes them more economical to use. Refined grapeseed oil has a high smoke point so it is an excellent choice as a cooking oil, especially when sautéing or frying. Grapeseed oil is also used by commercial producers of mayonnaise. Not to be confused with rapeseed (canola) oil.

HAZELNUT OIL:
Hazelnut oil is a brown-colored oil with a strong, roasted hazelnut flavor. It is generally used as a flavoring for baked goods, in salad dressings, marinades and for some sauces. It is delicious drizzled on fish, poultry and pork products. See nut oils.

HEAT EXTRACTION or REFINING:
One of the two methods for extracting oil. Heat extraction methods include expeller pressing and solvent extraction. The highly refined heat extracted oils usually lack color and flavor, but have a higher smoke point and longer shelf life than oils obtained through cold extraction. See also cold extraction.

INFUSED OIL :
Infusion is a method of flavor extraction that incorporates the flavor of herbs or fruits into oil by steeping and removing. See also flavored oil.

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Last Updated May 2018