How to choose olive oil for cooking, dressing and finishing dishes

There is no single oil for every taste

Choosing olive oil depends on the dish, the intensity of flavour you are after and how you will use it. A good starting point is knowing the variety and its sensory profile.

For dressing and eating raw

In salads, on toast, with vegetables or on finished dishes, aroma and flavour take centre stage. An Arbequina extra virgin olive oil is a good option if you prefer a balanced, aromatic profile.

For cooking

Extra virgin olive oil is versatile in the kitchen. You can use it for sautéing, stews, vegetables, fish and meat, always bearing in mind the temperature and the type of preparation.

To discover a new oil

Small sizes let you try an oil and get to know its profile before buying a larger one. The 250 ml Oli del Raig is designed for discovering and tasting an unfiltered oil.

For everyday use

If you already know your oil and use it daily, consider larger sizes such as the 2-litre Arbequina olive oil or the 5-litre family size.

Frequently asked questions

Can you cook with extra virgin olive oil?

Yes. Extra virgin olive oil is part of everyday cooking and can be used in many culinary techniques.

Which variety should I choose?

It depends on the profile you like. Arbequina is usually a gentle choice for anyone looking for balance and aroma.

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To compare varieties, read our guide Arbequina vs Picual, and if you are after a family size, see the guide to buying 5-litre olive oil.