Oils

Oils are a fundamental element of cooking and nutrition, as they provide energy, flavour and the essential fats our bodies need to function properly. In the kitchen they play a key role both in cooking and in dressing dishes, allowing a wide range of cooking techniques and balanced textures and aromas.

Extra virgin olive oil is the most emblematic variety of the Mediterranean diet. Its intense, fruity flavour makes it the ideal choice for salads, vegetables, mild paellas and cold dishes.

Other oils, such as sunflower oil, stand out for their neutral taste and are perfect for controlled frying, baking and cooking that calls for a milder profile.

Seed and other vegetable oils can be adapted to specific dishes and to institutions looking for economical yet balanced options.

Using oils correctly brings out the natural flavours of food and creates more appealing dishes.

Using quality oils ensures healthier, tastier and safer cooking. Their versatility makes them an essential ingredient: from sofrito to roasts, marinades, soups and salads. They add body, aroma and a finishing touch that makes all the difference in any menu.