We are biased, but the data speaks for itself: it is the main condiment of the Mediterranean diet , considereda UNESCO heritage site , and gives each dish a unique characteristic.
But extra virgin olive oil isn't the only thing around. There are many other oils produced for different uses, some well-known, others less so.
How seed oils are produced
Seed oil , usually known as frying oil, is the most used after olive oil.
Based on the extraction process we can distinguish two categories:
- refined seed oils: obtained by solvent extraction
- first-press or pressed seed oils: obtained by mechanical pressure
Process for extracting refined seed oils
The chemical extraction process of refined seed oils , which allows a yield of 99% and is therefore the most widely used, consists of various phases:
- The seeds are preheated, ground and then reheated to 150°
- extraction is carried out with solvents (benzene, hexane, others which then leave microtraces in the final product)
- we continue with steam filtration, product refining, its deacidification and decolorization with chemical substances
- steam deodorization is carried out at 180°
The result is a light yellow oil that is completely tasteless and has lost all its nutritional value.
What are the advantages of refined seed oil? It has a long shelf life, doesn't alter during cooking, and doesn't overpower the flavor of the ingredient when used for frying.
Process for extracting pressed oils
On the other hand , pressed oils are of superior quality but more perishable (some do not tolerate heating well).
They are obtained by a normal grinding of the seeds at room temperature, followed by cold extraction and natural filtration.
How can you recognize them? They're labeled "cold extraction" (which must be present on the label), but they're also more expensive: this type of extraction only has a yield of around 50%.
What are the benefits of a first-pressed oil? It retains the flavor of the original seeds and all their beneficial properties, especially in preventing high cholesterol levels and coronary heart disease.
They can represent a valid integration of extra virgin olive oil but not its replacement: in terms of nutrition and organoleptic properties, extra virgin olive oil remains the best .
Oils obtained from a single seed must be marketed with the seed from which the extraction was carried out indicated on the label: those obtained from a mixture of products extracted from different seeds will be indicated as "various seed oils".
The main seed oils known and available on the market are: peanut, rapeseed, sunflower, corn, soybean and grapeseed.
Seed oils on the market
But what seed oils are available on the market and how can we use them?
There are different types of oil that can be used in cooking and which differ in their flavor, aroma, nutritional properties, and smoke point.
Here are all the types of food-grade oil available on the market:
- Peanut oil : It has a neutral color, a mild flavor, and a high smoke point. It is often used because it is inexpensive and easily suitable for frying;
- Safflower oil : Safflower is a plant often used as a substitute for saffron (which is cheaper) and from which a fragrant oil with a faint hazelnut flavor is extracted. It is used primarily as livestock feed and in the energy industry, as well as in the production of paints and resins.
- Coconut oil : pearly white in color, it is obtained by pressing coconut meat and has the exotic flavor of the plant from which it derives. Rich in saturated fatty acids, it is used industrially, in cooking (it has a high smoke point), in baking, or for high-temperature frying, but also in cosmetics;
- sunflower seed oil : characterized by a rather mild taste, it is mainly used for frying due to its high smoke point
- Flaxseed oil : Obtained from flaxseeds, it is not very flavorful and extremely perishable. It is often used as a dietary supplement because it is rich in omega-3 fatty acids. It has a slightly bitter taste, but does not have a high smoke point and is not suitable for high-temperature cooking.
- Corn oil : extracted from the germ of the seed, it has a wide range of uses. Rich in omega-6 and omega-9, it can be useful for regulating blood cholesterol levels and combating constipation.
- sweet almond oil : with a light and delicate flavour, it is used in the food industry, especially for greasing cake moulds, although its main use is in cosmetics: from body oil to facial cleanser and make-up remover, but also for hair, eyelashes and eyebrows;
- hazelnut oil : less well-known, with a light and pleasantly aromatic flavour, it has a short shelf life and is usually used raw as a condiment thanks to its antioxidant properties, or in natural cosmetics for its purifying action;
- Walnut oil : with a particularly pleasant, fruity flavor, it is used as a condiment or in natural cosmetics. It has a high omega-3 fatty acid content, but does not have a high smoke point and is not suitable for high-temperature cooking.
- Palm oil : It is rich in saturated fats and is not available in its natural form on the market. It is used primarily in industries and baked goods, although its use has declined in recent years;
- Sesame oil : Obtained from sesame seeds, it has an intense, delicate flavor, a long shelf life, and a relatively high smoke point, making it ideal for cooking over medium-high heat. Typically used in Asian cuisine, it lends itself to quick, light cooking, raw as a dressing, or in cakes.
- Soybean oil : unsuitable for cooking because it releases a highly toxic substance. There is a crude and a refined type. It is used as a natural emollient in cosmetics.
- Grapeseed oil : light and fruity in flavor, it has a high smoke point. Suitable for frying or making mayonnaise;
- Pumpkin seed oil : it has a particularly pleasant taste and is used raw to season salads, vegetables and especially potatoes.
This is a list of the main types of oil available on the market. It's important to choose the right oil for each cooking purpose and based on your nutritional needs.
Of course, it's worth trying, although extra virgin olive oil remains the essential ingredient for giving a unique taste to every dish.
Discover with us all the varieties produced by Frantoio D'Orazio .
