Vegetable oil and U.S. farmers started planting large areas that spring. Canola oil is lower in saturated fats, and higher in monounsaturates and is a better source of omega-3 fats than other popular oils. Canola is very thin (unlike corn oil) and flavorless (unlike olive oil), so it largely succeeds by displacing soy oil, just as soy oil largely succeeded by displacing cottonseed oil. A large quantity of used vegetable oil is produced and recycled, mainly from industrial deep fryers in potato processing plants, snack food factories and fast food restaurants. Recycled oil has numerous uses, including use as a direct fuel,
Vegetable oil Charlestown State Park, archaeologist Bob McCullough of Indiana University-Purdue University Fort Wayne found evidence that large slabs of rock were used to crush hickory nuts and the oil was then extracted with boiling water. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel and Palestine. Many vegetable oils are consumed directly, or indirectly as ingredients in food – a role that they share with some animal fats, including butter, ghee, lard, and schmaltz. The oils serve a number of purposes in this role: Secondly, oils can be heated and used