In dietary terminology, how do 'fats' and 'oils' primarily differ?

Fats are any lipids that are digestible by lipase enzymes in the stomach while oils are not digestible until they reach the intestinal phase where bile acts on them.

Fats always contain cholesterol while oils never contain any lipid molecules with ring structures, which explains the dietary separation between the two terms.

They differ by physical state at room temperature: fats are solids (e.g., butter), oils are liquids (e.g., olive oil).

Fats refer exclusively to plant-derived triglycerides while oils refer exclusively to animal-derived triglycerides, and this botanical provenance is the defining distinction.