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The production of these vegetable oils is bound up in really ancient traditions. Besides industrial production, small workshops also extract oils from the most varied of fruits.

Although extra virgin olive oil provides Italy with most of its vegetable fats, in parts of the country, especially where growing olives is difficult if not impossible, other oils have been produced since time beyond memory, always employing methods of cold processing and pressing seeds. These oils are natural balsams and they are often recovered from the remains of agricultural production, as is the case with grape seeds, pumpkin seeds and hemp seeds. Other oils are produced specially for use in place of extra virgin olive oil, as is the case with walnut and hazelnut oil, privileged ingredients in the cuisine of alpine areas and in certain special dishes in the more internal valleys. But there are also oils created from specific cultivation, such as sunflower oil, or oils destined only in part for uses in cooking. These types of oil are also true natural medicines, such as almond oil. Other kinds, pistachio nut oil for example, are used exclusively in pastry making. But they are all oils known for containing highly beneficial active ingredients. The use of these vegetable fats reminds us of ancient traditions, regarding both use for cooking and the processes employed for extraction. The main difference between vegetable oils extracted by small artisan workshops or by industrial plants lies, exactly, in the extraction processes. The small workshops always extract using cold grinding and pressing systems, while industry uses more advanced technologies.