Edible and non edible oils

Edible or cooking oil is fat of plant, animal or microbial origin, which is liquid at room temperature and is suitable for food use. ... The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

Some definitions There is no official definition for what is an oil and what is a fat in the EU legislation. However, in the common practice they are differentiated based on their physical state at room temperature. Oils are generally liquid and fats solid at normal room temperature (20-25°C). Some tropical products, like palm oil and coconut oil, liquid at origin, become solid in our climates, but their names are kept as originally given. The term fat refers to the nutrient, providing the body with energy, helping maintain body temperature, and protecting body tissues and organs. “Lipids” is another name for the nutrient fat. Fatty acids are the building blocks of the fat we eat and of the body fat. Fatty acids are chains of mainly carbon and hydrogen. They are usually joined to a glycerol backbone in groups of three, forming a molecule called a triglyceride. Fatty acids vary in chain length and degree of saturation of their chain. They are named according to their degree of saturation: saturated fatty acids, monounsaturated fatty acids or polyunsaturated fatty acids (omega-6 and omega-3 fatty acids). 

Oils and fats: all the same? ■ Yes, in terms of calories. Oils and fats are only composed of the nutrient fat that provides the same amount of energy. ■ No, they do not have all the same nutritional properties which depend on the nature of the different fatty acids they contain. The various fatty acids play specific roles in the body and thus the amount and types of fatty acids in the oils and fats have important implications from a nutritional perspective. Oils and fats also differ in the amounts of fat-soluble vitamins (such as vitamins E and K) that they naturally contain.