When you're cooking, the last thing you want to worry about is whether you've used the right oil for whatever it is you're making. That's why we've put a different coloured stripe on the bottle neck of each type of oil we make, to help you tell what's what. Professional chefs will recognise these colours as the compulsory HACCP colours but for all the non-professional chefs out there, here's what each colour means.
Gold for dipping bread and sea salt in
Green for vegetables, salads and dressings
Blue for fish and seafood
Yellow is for chicken, poultry and game
Red is for cooking, baking and grilling
You can read more about the oils we make, the farmers who produce them and all the other things that are important for making great tasting olive oil by clicking here.
You might have also noticed our bottles are black. There is a very good reason for this. As with all fresh food products, light and air can affect the taste of olive oil too. We use special anti-UV glass in our bottles to block out any harmful rays. As long as you always remember to screw the lid on tightly after each use, you can easily store our oil for six months after opening and know it will still taste as good as the day you opened it.