Panna cotta

I have been making this for awhile now thanks to our buddy up north who convinced me I could do it better than a boxed mix. (Absolutely correct on that and many Italians have said, "just like my mother makes it," no higher praise i'd say!)
Anyhoo, I've always served it in the form I make it in. I'd like to unmold it so i can decorate it better but am not sure what's the best oil to use to do that. Don't want anything too flavored.
What do you think?

Spray oil, dunk ramekin in hot (boiling) water for a 30 seconds to get it to "melt" away from the container. It will take a bit of practice. You may find you need more time or less time depending on how thick your ramekins are. Run a thin knife around the edges, turn over and it should dislodge itself. Okay, you may lose a few until you get it right, but just use them like yogurt or... put them back in the ramekin, put on raw sugar, blast them with a cooking torch and panna cotta brulee!

I made my last batch of Panna cotta rather rich so I unmolded it, cut it in half and served it with fruit and a fruit compote. You can see a picture of it on my business Facebook page.
I butter a 1/2 cup ramekin. To unmold, just run a knife around the edge, let it sit for a few seconds in hot water and then turn it upside down on the serving dish. easy peasy

Made Panna Cotta last night for desert- no one had heard of it and everyone loved it. Even asked for the desert when they saw what others were having. So thanks!!!
I used David Lebotiwz's receipe.
by the way, I am making only cold deserts that require no baking so this is perfect.