Which oil is commonly used in Lebanese cooking and dressings instead of butter or cream? The answer is olive oil.
Olive oil is a defining fat in Lebanese cooking. It is used to sauté vegetables, dress salads, finish dips, marinate foods and dress dishes such as beans, eggplant and hummus. Lebanese cuisine generally favors grilling, baking or light cooking in olive oil, while butter and cream are used much less often outside particular sweets and desserts.
This preference reflects both geography and food history. Olive trees have been cultivated around the Mediterranean for thousands of years, and olives, wheat and grapes are often described as core plants of Mediterranean food traditions. Lebanon’s climate and long agricultural history made olive oil a practical and familiar pantry staple.
Extra-virgin olive oil is especially valued for uncooked uses because it has pronounced fruity or peppery flavors. It should not be confused with sesame oil, which is important in tahini and some sauces but is not the general cooking fat described in the question. Mustard and coconut oils are not the canonical answer for Lebanese cuisine.