A tradition of quality
People have appreciated the varied uses of oil especially the use for the refinement of food for millenniums. Oil is an essential part of any kitchen and found when roasting, for use in sauces, as well as to conjure up the magical making of fine salad dressings.

How well the respective oil supplements the food depends on the quality of the oil used. The quality difference in the edible oils is great. Those who cook with passion can not do without a high-quality oil knowing what serious differences in taste this makes.



High quality finish
Are the extraction of oils by contact, pressure and the washing of oil crops. This is refined afterwards to clean the pulp obtained from there. It contains high-unsaturated fatty acids, and are not affected by the process of refining. Furthermore, the processing method influences the quality of the oil, such as cold-pressed oil.

In this procedure the oil crops are merely pressed and filtered, while the press is continuously cooled in order to obtain the full value of the oil. Due to the careful processing, cold-pressed oil has a very high quality. It is strong in flavor, and is ideal for salads as we are familiar with this good olive oil.

If the oil is produced from only one plant species, and must be labeled with the respective plant, and cannot be mixed with other vegetable oils. We call food- plant- or cooking oil when the production of oils plant species are mixed. In most cases, they can be used and are less expensive, but missing out with the great flavor.

So why opt for a higher quality oil? It's simple: Those who like to cook and still prefer to enjoy the meal without missing the wonderful taste and flavor of a good oil.