For a kitchen, olive oil is both a cost line and a signature ingredient. Choosing well means matching the oil to the job — and to the story you want to tell your guests.
Match the oil to the use
- A robust, fruity extra virgin for finishing — drizzled raw over salads, fish, pulses and dips, where its character shows.
- A dependable, well-sealed format for everyday cooking, sautéing and marinades.
- Larger, protective packaging for volume, so oil stays fresh between uses.
Look for provenance
Guests increasingly want to know where things come from. A single-estate oil with a clear origin — and a name behind it — is a story you can put on the menu, not just a commodity.
Buy for freshness, store for freshness
Order sizes you will turn over quickly, and keep oil away from light and heat in the kitchen. Fresh oil used often will always beat a bulk buy left open for months.
The best oil on the pass is the one your team actually reaches for.
We work with restaurants, hotels and distributors directly — see our B2B page to get in touch.