How to read these pages. Product descriptions, grades and standards come from international references such as the Codex Alimentarius standards for named vegetable oils, olive oils, animal fats and milk fat products. Packaging formats are examples of what the trade uses, not a list of our stock. Net contents per unit, units per carton, cartons per pallet, container loading, minimum order, origin, shelf life, certificates and prices are confirmed on quotation.
Oils with little flavour of their own, used for frying, roasting, baking and as a base for dressings and sauces. Refined grades are the usual choice where a clean taste matters.
Vegetable oil — single oil or declared blend
Neutral everyday cooking oil — a single refined oil or a declared blend.
Vegetable oil — refined
Refined canola oil with a neutral taste, for frying, baking and general cooking.
Vegetable oil — refined and extra virgin
Refined and extra-virgin avocado oil — two grades with different uses.
Vegetable oil — refined
Refined peanut (groundnut) oil for deep frying and stir-frying.
Vegetable oil — refined
Light, clean-tasting grapeseed oil for sautéing, baking and dressings.
Vegetable oil — refined, including high-oleic
Refined sunflower oil, including high-oleic types, for frying and general cooking.
Vegetable oil — refined, including high-oleic
Refined safflower oil, including high-oleic types, for cooking and dressings.
Oils chosen for their own aroma and taste. Virgin and cold-pressed grades are normally used at the end of cooking or uncooked, so the flavour is not driven off by heat.
Virgin olive oil — extra virgin grade
Cold-extracted extra virgin olive oil for dressing, finishing and cooking.
Olive oil — refined, and refined blended with virgin
Refined olive oil and refined-plus-virgin blends for cooking and frying.
Vegetable oil — pressed from roasted seed, unrefined
Dark, aromatic oil pressed from roasted sesame seed — a seasoning, not a frying oil.
Vegetable oil — pressed from unroasted seed; refined or cold-pressed
Pale sesame oil from unroasted seed — a cooking oil rather than a seasoning.
Nut oil — cold-pressed or refined
Aromatic walnut oil for dressings and finishing, mainly cold-pressed.
Nut oil — cold-pressed or refined
Cold-pressed hazelnut oil — a pronounced finishing oil for dressings and baking.
Nut oil — cold-pressed or refined
Buttery macadamia oil for dressings, light cooking and baking.
Nut oil — cold-pressed or refined (food grade)
Food-grade sweet almond oil for dressings, baking and finishing.
Fats that are solid or semi-solid at room temperature. They are supplied in jars, tubs, tins and pails rather than bottles, and their texture depends on storage temperature.
Vegetable fat — refined (RBD) and virgin
Refined (RBD) and virgin coconut oil — solid at room temperature, supplied in jars and pails.
Animal fat — rendered pork fat
Rendered pork fat for pastry, frying and traditional cooking, in tubs and pails.
Milk fat product — clarified butterfat
Clarified butterfat with a nutty aroma — supplied in jars, tins and pails.
Animal fat — rendered beef fat
Rendered beef fat for frying and roasting, in blocks, tubs and pails.
Tell us the oil, the grade, the pack size and the destination port. Availability, packing and prices are confirmed per inquiry.
