Cooking oil is a vital ingredient in culinary preparations, sourced from various plant or animal sources and used for frying, sautéing, baking, and dressing. With diverse types like olive oil, canola oil, sunflower oil, and more, each offers unique flavors, nutritional profiles, and smoke points. Olive oil, prized for its rich taste and health benefits, is prominent in Mediterranean cuisine, while canola oil, with its neutral flavor and high smoke point, is versatile for frying and baking. Sunflower oil, known for its light taste and high unsaturated fat content, is popular in salads and stir-fries. Cooking oils provide essential fatty acids and fat-soluble vitamins, adding flavor, texture, and nutritional value to dishes worldwide.