Edible Oils

Edible oils are pressed from seeds, nuts and fruits for cooking, dressing and finishing food. The range includes culinary oils with different flavours and smoke points, from mild, neutral oils for frying to aromatic oils used to finish a dish.

Flavour depends on the source and the pressing. Cold-pressed oils keep more of their character and aroma and are often used raw over salads, bread or cooked vegetables. Refined oils are lighter in taste and better suited to high-heat cooking. Each oil has a smoke point that sets how hot it can go before it starts to break down.

Use lighter, higher smoke point oils for frying and roasting, and save cold-pressed and aromatic oils for dressings, dips and drizzling at the end. Store oils in a cool, dark place with the cap closed, since light and heat shorten their life. Buy amounts you will use within a reasonable time so they stay fresh.

Frequently asked questions

What is a smoke point?

It is the temperature at which an oil starts to break down and smoke. Higher smoke point oils suit frying and roasting.

Which oils are best for high-heat cooking?

Lighter, refined oils with a higher smoke point are better for frying and roasting. Keep cold-pressed oils for dressing and finishing.

What is cold-pressed oil?

It is oil pressed without added heat, which keeps more of its natural flavour and aroma. It is often used raw.

How should I store edible oils?

Keep them in a cool, dark place with the cap closed, as light and heat shorten their life.