Vegetable Oils in the Kitchen

Vegetable oils are among the basic ingredients in almost every kitchen in the world. They provide taste, aroma, and the right consistency in salads, marinades, sauces, or when frying. The selection is vast, and each oil brings its own distinct flavor and usage characteristics.

Vegetable oils and their origin

Vegetable oils are extracted from seeds, nuts, kernels, or fruits. The type of pressing and processing significantly determines the taste, variety of aromas, and suitability for use. Cold-pressed oils retain their original flavor better but are usually more heat-sensitive. Refined oils are more neutral in taste and suitable for high temperatures.

Overview of the most important vegetable oils

Olive oil

The classic from the Mediterranean region. Extra virgin olive oil is produced exclusively mechanically and without heat. In terms of taste, the spectrum ranges from mild-fruity to intensely peppery. Olive oil goes well with salads, antipasti, pasta, bread, and is also suitable for gentle frying and baking.

Rapeseed oil

A mild, versatile oil with a nutty-fresh note (in native varieties). Refined rapeseed oil is neutral and heat-stable — ideal for frying, baking, and deep-frying. Native rapeseed oil, with its characteristic aroma, goes well with salads and dressings.

Linseed oil

Intensely nutty in taste, with a distinct hay-like note. Linseed oil is very heat-sensitive and is used exclusively cold. Classically, it goes well with quark and potatoes (a traditional dish from the Spreewald), in salads, or drizzled over soups.

Walnut oil

Intensely nutty with subtle bitter notes. Walnut oil refines field salad, cheese salads, desserts with pears or apples, and ice cream. This oil is also used cold.

Sesame oil

Two varieties: Light sesame oil is mild and versatile. Roasted (dark) sesame oil has an intense roasted aroma and is used in Asian cuisine for seasoning by the drop — at the end of the cooking process, not for frying.

Coconut oil

A solid oil with a subtle, sweet aroma. Well-suited for Asian dishes, curries, exotic baked goods, and is heat-stable.

Sunflower oil

Mild and neutral in taste. Popular above all as an oil for frying and baking. High-oleic varieties are particularly heat-stable.

Pumpkin seed oil

Dark green, intensely nutty with fine roasted aromas. This specialty from Styria goes well with pumpkin soup, salads, cheese, or as a topping over vanilla ice cream.

Heat sensitivity: Which oil for what?

• Cold dishes / salads: all native oils, especially cold-pressed specialties like linseed, walnut, pumpkin seed, or argan oil
• Gentle frying (up to 180 °C): olive oil, rapeseed oil, refined sunflower oil
• High-heat frying and deep-frying: refined rapeseed oil, refined sunflower oil (high-oleic), peanut oil, coconut oil

Storage

Oils should be stored in a dark, cool place and kept in airtight containers. Native, cold-pressed oils should be consumed as quickly as possible — for example, linseed oil within a few weeks of opening. Refined oils have a longer shelf life.