The difference between types of table oils

To produce vegetable oil, seeds are roasted, steel rolled, then flooded with hexane solvent to extract the oil, which is then treated with lye, neutralized with hydrochloric acid, filtered through diatomaceous earth, and then deodorized under high temperatures.

The process for making olive oil labeled “pure” actually includes using heat and chemicals to extract olive residue from virgin olive oil pressing.

Virgin olive oil (Extra Virgin Olive Oil) is processed without heat or chemicals. This oil comes from the first cold press of the olive and contains high amounts of disease fighting polyphenols.

Virgin olive oil also contains small amounts of oleocanthal which inhibits the activity of enzymes involved in inflammation; basically olive oil also acts a little as a pain killer.

Canola oil, which is made from cultivars of raped, is made at a processing facility by slightly heating and then crushing the seed.

Almost all commercial canola oil is then extracted using hexane which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. Cold-pressed and expeller-pressed canola oil are also produced on a more limited basis. – re Wikipedia.

The oil from hemp seeds has the highest percentage of essential fatty acids and the lowest percentage of saturated fats.