Oils. And their usage

Cold-pressed walnut oil
Aromatic oil with a fruity taste.
Good balance between Omega-6 un Omega-9 fatty acids. Improves brain function, regulates cholesterol levels and membrane fluids.
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Use only for flavouring and in sauces (improves the taste of vegetables and adds a mild taste to salads). Ideal with white bean salad, turnips, avocado , and so much more.

Extra virgin olive oil
Flavour depends on the soil: mild, fruity, lasting, sharp, piquant, bitter, etc. Rich in Omega-9 fatty acids. Reduces the risk heart and vascular disease, regulates cholesterol levels.
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Use for flavouring and in sauces; cooking but not frying.


Cold-pressed extra virgin grape seed oil
Definite taste of the forest and red wine. Positive effect on cells and the heart and vascular system. Main source of fatty acids.
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Use for flavouring and in sauces. Ideal with green beans.

Cold-pressed pumpkin seed oil
Fruity, rich, and full taste. Helps maintain normal cholesterol levels.
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Best for flavouring and in sauces. Ideal with sugar peas.

Cold-pressed hazelnut oil
Refined, delicate, and sharp taste. Main Omega-6 source. Reduces cholesterol levels.
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Use only for flavouring and in sauces. Ideal with Parmesan cheese and green salad.

Borage oil
Strong flavour with iodine nuances. Lowers cholesterol, reduces heart and vascular disease.
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Use for flavouring and in sauces. Ideal with fennel.

Hemp oil
Balanced taste, similar to walnuts. Has double the amount of essential fatty acids and improves heart and vascular function.
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Use only in sauces and do not heat. Ideal with mushrooms.

Unrefined rapeseed oil
Strong flavour with a pleasant herbal intensity. Balanced Omega-3, 6 un 9, which makes it ideal for prevention of heart and vascular disease.
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Use only for flavouring and in sauces. Goes well with lemon juice and fresh vegetables.

Flaxseed oil
Strong flavour with hazelnut nuances. This oil holds the record for Omega fatty acids (over 50%). Reduces the risk of heart and vascular diseases. Encourages brain and nerve system function, as well as sight. Reduces triglyceride levels and is a thrombosis anti-aggregant.
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Use in sauces. Ideal with steamed potatoes and cream cheese.

Macadamia nut oil
Mild flavour with a distinct walnut taste. High mono-saturated fat content, which helps reduce the “bad” cholesterol.
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Use in sauces. Ideal with arugula and strawberries.

Sesame oil
Distinctly pleasant taste with hazelnut nuances. Provides essential Omega-6 un Omega-9 fatty acids. Essential role in regulating cholesterol levels.
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Use for in sauces. Add to cooked dishes at the end. Ideal for Asian dishes.

Soybean oil
Rich, creamy taste, characterized by bean nuances. Contains fatty acids, which regulate cholesterol levels un assist in nerve system and brain cell function.
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For flavouring and in sauces. Ideal with marinated or raw fish or meat.

Cold-pressed sunflower oil
Mild vegetable taste. Assists in cell regeneration and regulates cholesterol levels.
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For flavouring and in sauces. For cooking, use sunflower oil with a high oleic acid level, which has a higher smoke point. Ideal for making mayonnaise.


Cold-pressed sweet almond oil
Excellent, mild almond taste. Valuable heart and vascular disease prevention, because it helps regulate cholesterol levels.
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Use only for flavouring and in sauces. Ideal with apple and prawn salad.

Cold-pressed argan oil
Refined flavour with hazelnut nuances. Prevents heart and vascular disease, because of its Omega-6 fatty acids.
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Use only for flavouring and in sauces. Ideal with bulgur.


Cold-pressed avocado oil
Pleasant avocado flavour. Rich in unsaturated fatty acids. Reduces the “bad” cholesterol.
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Use only for flavouring and in sauces.


Cold-pressed coconut oil
Aromatic oil with a pleasant flavour. Holds saturated fatty acids that combine various proteins.
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Preparing and cooking. Ideal with beef in a wok.