Properties of fats: greasy, slippery, soft, low-melting, water-insoluble solids.
Butter, cheese, cream, whole milk, and certain meats and fish are loaded with them. All of these products are of animal origins.
But margarine and some shortenings are evidence that fats can also be of vegetable origin. Oils, such as those obtained from olives, corn, or nuts, exhibit many of the properties of animal-based fats, but in liquid form.