Salad oil

Salad oil is an essential ingredient in cooking, primarily used to dress and enhance the flavor of fresh salads. It is a vegetable oil, commonly from olives, sunflower, canola, or corn, whose mild or intense flavor perfectly complements vegetables and other raw ingredients.

Origin: Salad oils come from the extraction of oils from different seeds and oil-bearing fruits. The most traditional and renowned is extra virgin olive oil, originating from the Mediterranean, especially Spain, Italy, and Greece. Other common types include sunflower oil (very popular in Latin America and Eastern Europe) and canola oil (originating from Canada).

Properties: This type of oil is an important source of healthy fatty acids, such as monounsaturated and polyunsaturated fats, which help maintain a healthy heart and offer natural antioxidants, especially in the case of extra virgin olive oil. Furthermore, it provides a smooth texture and offers a flavor that can range from neutral to aromatic, depending on the type. It is essential for preparing dressings and vinaigrettes, as it facilitates the absorption of fat-soluble vitamins present in vegetables.

Synonyms in Spanish from Latin America: depending on the country, it may be found under names such as aceite de ensalada, aceite para aliñar, or simply aceite vegetal para ensaladas. In some places, the term may specify the type, like aceite de oliva (olive oil), which is the most valued for this use.