Palm oil is a seasoning fat of vegetable origin, extracted from the fruit of African oil palms (botanical name Elaeis guineensis).
Despite being native to Africa, it is cultivated mainly in Malaysia, Indonesia and in the tropical areas of the American continent.
This oil is obtained by pressing the fruits (drupe type), more precisely from the fleshy pulp that surrounds the woody covering of the seed (endocarp).
It is also possible to obtain a second fatty portion by squeezing the endosperm and embryo enclosed in the endocarp, obtaining the so-called "palm kernel or palm kernel oil". Ultimately, two different types of edible oil are obtained from the fruits of the palm, often also used in the cosmetic field.
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