Pale yellow oils pressed from peanuts, Arachis hypogaea, are groundnut oils, also known as arachis or peanut oils. Their fatty acids centre on palmitic, oleic and linoleic acids, giving good oxidative stability, and their desirable flavour makes them popular cooking oils and substitutes for olive and other edible oils. Refined grades fry cleanly at high heat, while cold-pressed versions keep a distinct peanut note. Allergen labelling is mandatory, since peanut protein traces can threaten sensitive consumers. Crude grades are refined, bleached and deodorised before reaching food manufacturers.