Oil is still a prominent protagonist in the gastronomic preparations of many families: how could you prepare a good sauce for pasta if you didn't use a little oil? Or again, how could you cook excellent cutlets or French fries without using oil again? There are many oils on the market, the most common ones are of vegetable origin (soybean, sunflower, peanut, olive, rapeseed, seed and palm) and are generally obtained by pressing the fruit.