VEGETABLE OILS: A SLIPPERY SLOPE

With over 200 million tons produced worldwide every year, vegetable oils are central to our diet. This all-purpose ingredient comes in many different forms: olive, sunflower or rapeseed-based, extra virgin or refined, natural or flavored, for cooking, frying or seasoning, for the general public or a luxury product…

But how do you know which one to choose? Are all types of oils the same? What are the real differences in terms of flavor, culinary use, price, health and ecological impact?

Combining the viewpoints of food manufacturers, small-scale artisans, oleologists and dieticians, this documentary explores the vegetable oil production chain, from field to fork, via hypermarkets and gourmet stores.