Olive oil

The oil extracted from olives. The major olive oil producers in the world are Spain and Italy and more recently the U.S. has been a noteworthy source.

The most common grades of olive oil are virgin and extra virgin as well as "light". The grades are based on the number of pressings the olives go through. The more pressings the lower the grade.

Calorically there is no difference between any of the grades of olive oil.

Vegetable oil (a more neutral flavor) OR Canola oil