ulei

Ulei is the Romanian term for oil. It denotes a class of viscous liquids that are liquid at room temperature and used for cooking, lubrication, energy production, and as raw materials in industry. The word covers edible oils such as olive, sunflower, and canola, as well as industrial oils including mineral oils and lubricants.

The Romanian term is derived from Latin oleum, with ulei established as the standard word in the language. Cognates in other Romance languages vary (olio, huile, aceite), but ulei remains the common form in Romanian.

Edible oils are extracted from seeds and fruits by pressing and sometimes solvent extraction, then refined or sold as cold-pressed products. Common examples include olive, sunflower, soybean, corn, and canola oils. They are used for cooking, dressings, and food processing. Non-edible oils include mineral oils and various synthetic oils used as lubricants, heat-transfer fluids, or cosmetics.

Production involves extraction from plant material or fossil resources, followed by processing such as refining, deodorization, and packaging. Extra-virgin olive oil is produced by cold pressing with no chemical refining.

Oil composition includes saturated, monounsaturated, and polyunsaturated fats. Most dietary oils are energy-dense and should be consumed in balance with other nutrients; some oils are higher in monounsaturated fats or omega-3 fatty acids. Oils are flammable and should be heated and stored safely, away from flames.

Storage and sustainability: Store in cool, dark places to preserve quality. The production of certain oils, especially palm oil, raises environmental and social concerns; sustainable sourcing and certification schemes aim to mitigate impacts.