Cooking oils are much more than mere fat components in the kitchen — they carry aromas and shape the character of a dish. In this overview, we present the most important varieties and their uses.

Cooking oils in our range

• Blue poppy seed oil — sweet and nutty, ideal for salads and desserts
• Hemp oil — grassy and fresh, for salads and cold dishes
• Pumpkin seed oil — intensely nutty, classic over salads and vanilla ice cream
• Linseed oil — earthy and savory, a traditional classic with quark and potatoes
• Olive oil — versatile all-rounder, suitable for both cold and warm applications
• Grape seed oil — mild and neutral, heat-stable
• Truffle oil — intense aroma, use sparingly
• Walnut oil — warm and nutty, ideal for salads and winter dishes

Vinaigrette — Basic recipe and variations

The classic vinaigrette recipe based on vinegar and oil is excellent for refining salads:

• 3 parts high-quality cooking oil
• 1 part natural vinegar
• 1 tsp mustard (medium-hot)
• 1 tsp honey (optional, softens the acidity)
• Salt and pepper to taste

Shake all ingredients vigorously in a screw-top jar until a creamy emulsion is formed.

Which oil for what?

• Cold kitchen, salads, dressings: Virgin, cold-pressed oils
• Gentle sautéing (up to 160 degrees): Extra virgin olive oil, rapeseed oil
• Frying (180-200 degrees): Refined olive oil, refined rapeseed oil, peanut oil
• High-heat searing (over 200 degrees): Clarified butter, coconut oil, peanut oil
• Never heat: Linseed oil, walnut oil, hemp oil, pumpkin seed oil

Storage tips

• Store in a cool, dark place (cupboard, not directly next to the stove)
• Dark glass bottles protect against light
• After opening, consume within 3–6 months (cold-pressed) or 12 months (refined)