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    Coconut oil, olive oil, peanut oil – these are just a few of the infinite variety of vegetable oils. Oils are made from a variety of fruits and seeds. Here is an introduction to five important varieties of "liquid gold” – with information on which oil is best for which purpose. Refined - or rather cold pressed? Vegetable oils can be native and refined oils. Native edible oils are extracted gently, strictly by pressing, and without heat. This is also known as cold pressing, and it retains more heat-sensitive vitamins and unsaturated fatty acids. In refined oils, texture and plant remains are removed from the oil by a chemical process. This makes the oil more heat-resistant and makes it last longer, but it loses some of its culinary value. While refined oils are neutral in taste and therefore more universally applicable, the cold-pressed oils retain an intensive, strong taste of the respective fruit. Olive oil - Mediterranean classic For thousands of years people worship the olive tree, and in ancient times, olive oil was even said to have miraculous medicinal properties. Virgin olive oil not only tastes excellent, it also provides plenty of vitamins and phytochemicals. Due to it