Did you know...
- Australian extra virgin olive oil is an excellent choice for cooking, as well as enjoying over salads. You can safely heat it to 210°C (which is hotter than most cookery methods ever require).
- Extra virgin olive oil is a fat, yes. But it’s a good fat, high in heart-healthy monounsaturated fats and antioxidants.
- Aussie extra virgin olive oil is essentially freshly squeezed olive juice, produced without use of high temps or chemicals that destroy nutritious antioxidants.
- To ensure freshness, store your olive oil away from sunlight in the dark bottle it comes in (don’t decant). Consume within 4 weeks of opening.
Which oil for what use?
ROBUST flavour intensity is pungent in taste with strong notes of green grass. It’s the best choice when you are cooking red meats or for dipping bread into.
CLASSIC flavour intensity is a moderately flavoured oil, fresh and vibrant, making it a good all-rounder. It’s great for all cooking types, especially chicken, vegetables and pasta, as well as other uses.
LIGHT flavour intensity is far more delicate and not overpowering. Use it for stir‑fries, fish, eggs, dressings and cakes.
