Types of Olive Oil
Olive oil is a highly versatile ingredient, perfect for marinating meats, sautéing vegetables, topping pastas, dipping crusty bread and so much more. You can replace butter with olive oil for an alternative to some of your favorite recipes, from pie crusts to chocolate cookies to pan-seared entrées. In order to pick the perfect olive oil for whatever you’re making, use our quick guide to find the correct flavour profile.
Extra Virgin Olive Oil
A superior oil made from the first pressing of olives with no additional refining, heat or processing. Great for salad dressings, marinades, topping pastas and bread dipping.
100% Olive Oil
A mild, all-purpose cooking oil perfect for imparting a delicious nuance to all foods. Highly versatile, used for grilling, roasting, soups and pasta sauces.
Extra Light Taste Olive Oil
An extra light tasting olive oil that has been refined to remove any strong taste, making it a great substitute for butter or vegetable oil when baking. Excellent for all types of high-heat cooking, including searing, sautéing, baking and frying.
Olive Oil Smoke Point
An olive oil’s smoke point is the temperature at which it stops sizzling and starts burning, affecting taste. The higher the smoke point the better it is for high heat cooking and grilling.
EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C
100% OLIVE OIL: UP TO 410°F/210°C
EXTRA LIGHT TASTE OLIVE OIL: UP TO 410°F/210°C