COOKING WITH EVOO
It can handle the heat and then some.
There's a persistent myth that extra virgin olive oil shouldn't be used for cooking, that heat destroys its benefits or that it burns too easily. We're here to put that to rest once and for all.
THE SMOKE POINT
Higher than you think
EVOO has a smoke point typically between 190°C and 210°C well within the range of most everyday cooking. Sautéing, roasting, pan-frying, and shallow frying all comfortably sit below this threshold. What's more, the polyphenols and antioxidants that make EVOO good for you also make it more stable under heat than many seed oils. Research consistently shows that EVOO produces fewer harmful compounds when heated than the refined alternatives lining most supermarket shelves.
DRESSINGS & DRIZZLES
Cold is where it truly sings
Drizzled straight from the bottle over a salad, poured generously over roasted vegetables, or finished over a bowl of pasta, this is where a premium EVOO showcases its full character. The fruitiness, the bitterness, the peppery backbone. Use your finest varietal oils here and let them do the talking.
SAUTÉING & ROASTING
The foundation of great cooking
EVOO is ideal for gently softening onions, garlic, and aromatics, the flavour it imparts is far superior to a neutral oil, adding depth and character to the base of any dish. For roasting, toss vegetables, potatoes, or meats generously before they go into the oven. You'll be rewarded with beautiful colour, crispy edges, and a richness that lesser oils simply can't match.
CHOOSING THE RIGHT OIL
Think of it like wine
A robust, peppery Frantoio is wonderful with hearty meats and bold flavours. A delicate Leccino complements fish and lighter dishes. Our blended First Press is your perfect everyday workhorse. And our infused range: garlic, lemon, chilli, truffle, opens up a whole world of effortless flavour without any extra preparation. The rule is simple: the more it excites you on its own, the more it will elevate what you cook.
