Vegetable oil is a catch-all term for refined cooking oils derived from plant seeds and grains. In Australia, the bottle labelled “vegetable oil” most commonly contains canola, soybean, or sunflower oil, or a blend of these.
Its neutral flavour and high smoke point make it one of the most versatile oils in the kitchen. It is used for frying, roasting, baking, and as a base for dressings and marinades. Because it does not impart a strong taste of its own, it lets other ingredients shine.
Vegetable oil is a pantry essential in most Australian households, valued for its affordability, availability, and all-purpose nature. For applications where flavour matters — salad dressings, finishing drizzles — more characterful oils like olive or sesame are often preferred instead.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
FSANZ
Recipe
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Where to next
Your household's take
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