Cooking Oils, Finishing Oils and Speciality Oils

The oil you choose changes the dish. A cold-pressed rapeseed oil behaves differently from an extra virgin olive oil, and both serve a different purpose to a nut oil or an infused variety. We stock all of these because each one earns its place in a well-equipped kitchen.

Our extra virgin olive oils come from single estates and cooperatives across the Mediterranean. Italian oils tend towards peppery and grassy. Spanish varieties are often milder and buttery. Greek oils sit somewhere between the two. We also carry flavoured olive oils infused with chilli, lemon, garlic, basil, and other ingredients that add character to dressings, pasta, and grilled vegetables.

Beyond Olive Oil

Olive oil gets the attention, but other oils deserve a place on your shelf. Our seed and nut oils include cold-pressed rapeseed oil with a high smoke point and a subtle nutty taste, making it better for roasting and frying than olive oil. Walnut oil and hazelnut oil add richness to salad dressings and baked goods. Toasted sesame oil finishes Asian dishes with a depth that no other ingredient provides.

We also stock speciality oils that work as finishing ingredients rather than cooking fats. Truffle oil, pumpkin seed oil, and argan oil are best drizzled over a finished plate. A few drops go a long way, and the flavour difference between a good finishing oil and a cheap one is obvious.

Choosing the Right Oil

For everyday cooking at high heat, reach for rapeseed or light olive oil. For salads, dipping bread, and finishing dishes, use extra virgin olive oil. For Asian cooking, sesame or groundnut oil works best. For baking, walnut, hazelnut, or a neutral oil will do depending on the recipe. If you are unsure where to start, a good extra virgin olive oil and a cold-pressed rapeseed oil will cover most meals.

Pair your oils with our vinegar collection for dressings, marinades, and dipping sauces. Or browse our recipe blog for ideas on how to use each oil in your cooking.