Grapeseed oil: Extracted from the seeds of grapes, and naturally imported from France, Italy, or Switzerland, this oil also has a high smoke point, which makes it good for sautéing or stir-frying.
Avocado oil: Pressed from the fleshy pulp surrounding this nutty-flavored oil, the avocado pit, like olive oil, is rich in monounsaturated fats. This also delicious in vinaigrette dressings or drizzled over vegetables.
Nut oils: The good thing about nut oils, such as almond, macadamia, hazelnut, peanut, pecan, pistachio, and walnut oils, is that they provide the same monounsaturated fats that are found in the nuts themselves (but they don't contain the fiber). Nut oils can go rancid fast, so store them in the refrigerator to keep them fresh.
Pumpkin seed oil: Made from roasted pumpkin seeds, this very flavorful, dark green, opaque oil is good to use in combination with lighter oils for sautéing or in salad dressings. It could also be used undiluted to add a distinctive flavor to fish or steamed vegetables. Safflower oil: It contains more polyunsaturated fats than some other oil. The oil also has a high smoke point, which makes it fine for sautéing or stir-frying. You could mix it with more flavorful oils for heart-healthy salad dressings, too.
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