Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil.
Extra virgin olive oil presented with green and black preserved table olives
Ancient Greek olive oil production workshop in Klazomenai, Ionia (modern Turkey)
Ancient oil press (Bodrum Museum of Underwater Archaeology, Bodrum, Turkey)
Olive crusher (trapetum) in Pompeii (79 AD)
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.
A bottle of peanut oil.