Olive oil production has been traced back to ancient Greece, where it was widely used as a cooking oil, lamp oil, and for medicinal purposes.

Ghee, a clarified butter, was the traditional cooking oil in ancient India. It was highly valued for its rich flavor and stability at high temperatures.

Sesame oil has been used in Chinese cooking for centuries, prized for its nutty flavor and high smoke point.

Lard, rendered from pig fat, was the primary cooking fat in pre-industrial Europe due to its availability and affordability.

Olive oil was brought to the Americas by European colonizers and quickly became a staple ingredient in many cuisines.

Palm oil has been a staple cooking oil in many parts of Africa for centuries, valued for its high yield and versatility.

Cottonseed oil gained popularity in the United States during the 19th century as a byproduct of the cotton industry.

Growing awareness of the health risks associated with saturated fats led to a shift towards vegetable oils, which are generally lower in saturated fats.

Soybean oil became widely adopted in the United States after World War II due to its abundance and affordability.

Olive oil was the primary cooking oil in ancient Egypt, valued for its flavor and health benefits.

Soybean oil has been a staple cooking oil in Japanese cuisine for centuries, prized for its neutral flavor and versatility.

Bear fat was a primary source of cooking fat for many Native American tribes, valued for its high energy content and flavor.

Olive oil gained popularity in Europe during the Renaissance period, particularly in Italy, due to its association with fine dining and its health benefits.

Coconut oil has been a staple cooking oil in Polynesian cuisine for centuries, valued for its rich flavor and stability at high temperatures.

Lard was the primary cooking fat in traditional Mexican cuisine, prized for its flavor and affordability.