stainless steel pots on a stove


Coconut Oil is wonderful for baking cookies, brownies and cakes and makes a good butter substitute. It gives pastry a nice crispy, flaky crust.

Babassu Oil is quite similar to Coconut Oil and so also good for baking, as is Cocoa Butter.

Extra Virgin Olive Oil, Hazelnut Oil, Camelina Oil and Sweet Almond Oil can also be used, especially in cakes.


Oils can be used to add taste and texture to food after it has been cooked by drizzling them over baked or steamed vegetables, fish, potatoes or even porridge. A swirl of oil in a bowl of soup can really transform a plain dish into something extraordinary.

Extra Virgin Olive Oil is the traditional ‘drizzler’ but you can also use Virgin Sunflower Oil, Coconut Oil, Hazelnut Oil and Hemp Seed Oil. Pumpkin Seed Oil has a nutty flavor with a deep green colour that contrasts beautifully with red tomato soup.


Coconut Oil, Avocado Oil and Macadamia Oil are the best oils for frying because of their stability and relatively high smoke points.


Coconut Oil again – it is perfect for roasting food, as is Macadamia Oil. Extra Virgin Olive Oil is suitable for moderate roasting.


Use Coconut Oil and Avocado Oil for sautéing.


Ideal for seasoning are Black Seed Oil, Argan Oil and Hazelnut Oil, which all have strong flavours.


The best oils for stir-frying are Coconut Oil and Avocado Oil.