huile

Oil (huile in French) is a broad term for viscous liquids obtained from plants, seeds, fruits, or animal tissues. In everyday usage, huile most often denotes cooking oils such as olive oil, sunflower oil, or canola oil, but it also encompasses non-culinary oils used in cosmetics, lubrication, and industry. In culinary contexts, oils are valued for flavor, aroma, and heat tolerance, and they differ in fatty acid composition, smoke point, and nutritional profile. The French term huile essentielle refers to essential oils—highly concentrated aromatic compounds obtained by distillation or expression—for fragrance or therapeutic use, not typically for consumption.

Production methods vary: many oils are obtained by pressing seeds or fruits; others are extracted with solvents and then refined. Refining may remove free fatty acids, pigments, and odors, producing a neutral-tasting oil suitable for high-heat cooking. Cold-press and expeller-press processes preserve flavor and nutrients but may yield less oil. Some oils are hydrogenated or blended to alter texture and stability.

Uses and storage: Culinary oils are used for dressings, sautéing, frying, and flavoring. Industrial and cosmetic oils include lubricants, greases, and skin-care products. Oils are prone to oxidation and rancidity; they should be stored in cool, dark containers, away from heat. Proper storage and appropriate choice of oil for a given use affect both safety and flavor.