Edible oils are mainly vegetable oils or animal foodstuffs. They contain substances known as triglycerides, which contain varying percentages of “fats” : monounsaturated, saturated and polyunsaturated.
* Saturated fats are found in meat, milk, butter and dairy products.
* Unsaturated fats are found in plants and fish and are divided into two –

1. Polyunsaturated fatty acids are found in various seed oils such as sunflower oil, soya bean oil, canola oil (rape seed oil), cottonseed oil, and maize oil.
2. Monounsaturated fats are one of the “good guys” when it comes to healthy eating. Olive oil contains 95-98% monounsaturated fatty acids, the main one being oleic acid, which decreases cholesterol levels and the risk of heart disease.

Following is a table with the most commonly used cooking fats. Olive oil has the
highest content of “good” fats.

Comparison of Dietary Facts

Margarine contains chemically converted oils known as trans-fatty acids. These are said to raise the “bad” cholesterol that is transported by the HDL’s in our bodies. Trans-fatty acids behave more like saturated animal fats than unsaturated oils of vegetable origin.

All edible vegetable oils have undergone several chemical processes to remove undesirable components to make them suitable for consumption.

Olive oil, which is a natural fruit juice, is the only oil that can be consumed without any refining process. The fruit is harvested from the tree and pressed immediately ready for use.

As well as being high in monounsaturated fatty acids and cholesterol free, the other components that improve health are – polyphenols, Oleuropein, calcium elenate and elenolic acid (the active ingredients of oleuropein), iron, vitamins A, C, E and K, omega-3 essential fatty acids and natural anti-oxidants.

High quality extra virgin olive oils also have more flavour and aroma than vegetable oils. Olive oil contains volatile organic compounds called aldehydes and esters. These impart great flavours and aromas that can be described as fruity, floral, grassy, citrus, spicy, green apple, tropical and so on... These flavours are not created by “processing” – they are inherent in the fruit as a result of specific growing conditions, freshness and prompt pressing.