OIL GUIDE
Liquid gold standard
Among all the trends sweeping through kitchens, good cooking still starts with choosing the right oil. Oils influence flavour, texture and nutritional value. A careful selection allows you to cook confidently.
Start with olive oil, the base of any well-stocked kitchen. Extra virgin adds depth to everything it touches, from sun-ripened tomatoes to grilled sourdough. Its fruity sharpness works beautifully in dressings and gentle cooking. Keep a second, milder bottle for everyday sautéing or roasting, reserving your finest for occasions where it can truly shine.
For high-heat cooking, avocado oil is a discreet hero. With a clean flavour and a smoke point around 270 ° C, it handles serious frying or roasting without breaking down. Use it for stir-fries, seared steaks, or vegetables that need a proper caramelised edge.
Canola oil offers a versatile, budget-friendly middle ground. Its neutral flavour suits baking, soups, and light frying. Cold-pressed varieties have a golden colour and subtle nuttiness that pairs beautifully with roasted vegetables and grain salads.
Coconut oil has its role in dishes where you want a gentle sweetness; such as curries, Asian-inspired baking, or morning granola. Use it thoughtfully at moderate temperatures( up to 175 ° C), as it contains higher levels of saturated fat.
Nut and seed oils such as walnut, sesame, and pumpkin seed should be used like seasonings. A small drizzle at the end of cooking adds unexpected depth to salads or noodles. Toasted sesame oil can elevate simple greens to restaurant quality.
Understanding Heat Every oil has a smoke point – the temperature at which it burns and loses nutrients. Quick guide: high heat( above 200 ° C) requires avocado or canola oil; medium heat( 160 – 200 ° C) suits regular olive oil; low heat and raw uses call for extra-virgin olive oil or nut oils.
A well-stocked shelf needs just two types of olive oils( one exceptional, one for everyday use), one high-heat oil, and one or two speciality oils. Keep them away from light and heat to preserve their freshness.
The right oil acts like a silent partner, supporting your ingredients and adding that final touch that transforms good food into something memorable.
Choose the freshest
EXTRA VIRGIN
OLIVE OIL