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Palm oil is an edible plant oil derived from the pulp of the fruit of the oil palm Elaeis guineensis.

Palm oil is one of the few vegetable oils high in saturated fats. Others include palm kernel oil (made from the Elaeis guineensis seed) and coconut oil (made from the seed of the coconut palm). It is thus semi-solid at typical temperate climate room temperatures, though it will more often appear as liquid in warmer countries. Palm oil is naturally reddish because it contains a high amount of beta-carotene (though boiling palm oil destroys the beta-carotene, rendering the oil colourless).

Palm oil contains several saturated and unsaturated fats in the forms of glyceryl laurate (0.1%, saturated), myristate (0.1%, saturated), palmitate (44%, saturated), stearate (5%, saturated), oleate (39%, monounsaturated), linoleate (10%, polyunsaturated), and linolenate (0.3%, polyunsaturated).Like every vegetable oil, palm oil is designated as cholesterol-free, although saturated fat intake increases both LDL and HDL cholesterol.

Palm oil is a very common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing and the high oxidative stability of the refined product.

The palm fruit yields two distinct oils - palm oil and palm kernel oil.