Fats and oils have the similar chemical structure: both are esters of glycerol and chemically known as triacylglycerols. Fats and oils do not mix in water and are hydrophobic by nature. Fats and oils act as energy reservoirs of the body. The difference is that fats are generally solid at room temperature, while oils are liquid at room temperature. Fats have higher melting points than oils. Fats are saturated with all the carbon atoms bonded to hydrogen atoms and lack the capacity to add any more hydrogen atoms. On the other hand, oils are unsaturated and can add more hydrogen atoms to carbon atoms. Fats are generally derived from animals, while oils are (generally) obtained from plants (such as, olive oil, mustard oil, etc.).
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