A method for treating vegetable oil to provide the natural flavor of peanut oil, olive oil and sesame oil is provided. In the method, a natural flavored oil is heated to a temperature of at least about 150 DEG F (at least about 65.6 DEG C). An inert gas is conducted through the oil while maintaining the oil at a natural flavor volatilization temperature of at least about 150 DEG F (at least about 65.6 DEG C) to provide an inert gas flavorant stream containing natural volatile flavor components. A vegetable oil is provided at a temperature less than the natural flavor volatilization temperature. The inert gas flavorant stream is conducted through the vegetable oil while maintaining the vegetable oil at a temperature less than the volatilization temperature of the flavored oil so as to deposit natural flavorant components in the vegetable oil to provide a vegetable oil having the derived natural flavor.
