Extra Virgin Olive Oil has a low smoke point making it unsuitable for deep frying but excellent for salad dressings and lower temperature shallow frying.
Our in-house laboratory, to ensure quality standards are met, analyze all raw materials and finished products.
The main chemicals that might be used during growing are pesticides and herbicides. We perform regular surveys of products to ensure residual amounts of such chemicals comply with current regulations for maximum residue limits
Some oils we supply (e.g. nut oils and Toasted Sesame oil) contain allergenic materials. It is our policy to ensure that these are clearly labeled, and to ensure that the handling of allergenic materials minimizes the risk of cross contamination of products that do not contain allergens.
Our company policy is to not use any ingredients that contain, or are derived from GMO. Where necessary, we obtain relevant guarantees from suppliers that materials are Non GMO.
International Collection Hazelnut oil does not contain Palmitoleic acid.
In general oils should be stored in a cool dark place. It is not necessary to put oils in the fridge. Putting the oils in the fridge will not damage them; however will make some oils like olive more difficult to use.
Yes, it is a natural reaction within the vinegar and is therefore perfectly safe to consume.
Chemically these are all made up differently and therefore act differently in the body. Intake of saturates in general should be minimized. High levels of monosaturates are generally thought to be beneficial. Reasonably high levels of polyunsaturates are generally thought to be beneficial. Trans fats overall have a similar effect to saturates, so should therefore be minimized where possible. See our Health section.