Vegetable oils

Cold-pressed vegetable oils: linseed oil, avocado oil, black cumin oil, coconut oil and white or black truffle oil.
Each oil has a different resistance to heat. Avocado oil and coconut oil can withstand baking and sautéing, while linseed oil and black cumin oil should be used raw, in salads or with a spoon, because they lose their properties in heat.
Truffle oils are added to the dish at the end, a few drops on pasta, puree or eggs. Store them in a dark and cool place.