Obtained from the seeds of the legume Arachis hypogaea L., commonly known as the American peanut, it is considered among the most valuable seed oils, thanks to its composition in fatty acids. The presence of a high amount of monounsaturated fatty acids makes peanut oil very similar to olive oil.

Due to its particular resistance to high temperatures, it is particularly suitable for frying all foods, while raw it is recommended for use on salads with fresh, dried fruit and nuts.