Unrefined and Refined Fats and Oils

Depending on the extraction method, fats and oils fall into two categories: Unrefined fats and oils are extracted using minimal to no heat, whereas refined oils are subjected to heat as well as other physical and chemical treatments. Unrefined fats and oils are sometimes lightly filtered. You might notice a bit of cloudy sediment at the bottom of the bottle, which isn’t bad—it’s simply the leftover materials from the seeds or nuts. Unrefined fats and oils almost always have a richer color and flavor profile, but their shelf life is shorter. To take maximum advantage of these oils, avoid using them in high-heat applications such as frying. Instead, use them to sauté at low temperatures, or as flavoring agents when you make salad dressings or mayonnaise.