All Cooking Oils Density Compared: Olive, Canola, Sunflower & Coconut
Side-by-side density matrix of 12 culinary oils, smoke point relationships, and recipe mass-to-volume scaling.
Extra Virgin Olive Oil
Rich in monounsaturated oleic acid (18:1).
Refined Vegetable / Canola Oil
Higher polyunsaturated fatty acid content creates slightly tighter molecular packing.
Direct Mathematical Comparison
| Cooking Oil Type | Density @ 20°C | 1 kg in Litres | 1 Litre in kg |
|---|---|---|---|
| Olive Oil | 0.910 kg/L | 1.099 L | 0.910 kg |
| Avocado Oil | 0.912 kg/L | 1.096 L | 0.912 kg |
| Peanut Oil | 0.914 kg/L | 1.094 L | 0.914 kg |
| Canola Oil | 0.918 kg/L | 1.089 L | 0.918 kg |
| Sunflower Oil | 0.920 kg/L | 1.087 L | 0.920 kg |
| Corn Oil | 0.922 kg/L | 1.085 L | 0.922 kg |
| Soybean Oil | 0.924 kg/L | 1.082 L | 0.924 kg |
| Coconut Oil (Liquid @ 30°C) | 0.924 kg/L | 1.082 L | 0.924 kg |
1. Why All Cooking Oils Float on Water
All culinary triglyceride oils have densities between 0.910 and 0.930 kg/L, making them 7% to 9% lighter than water (1.000 kg/L). This hydrophobic density difference causes oil to float on water without mixing.
2. Effect of Temperature on Cooking Oil
As cooking oil is heated to frying temperatures (180°C / 350°F), thermal expansion reduces its density from ~0.915 kg/L to ~0.810 kg/L, expanding frying volume by over 11%.
Volume vs Mass Visualizer
Volume Comparison: Why 1 kg Doesn't Always Look the Same
Because density variation exists across different materials, a 1 kg block of honey is much smaller than a 1 kg bottle of cooking oil. Adjust the mass slider below to see how comparative volume changes based on substance type and mass.
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Molar mass, aqueous concentration curves, specific gravity, and laboratory safety batch calculations.
Frequently Asked Questions
Questions about comparing these materials.