11/08/2026
🫒 Choosing the right edible oil isn’t always as straightforward as it seems.
Rapeseed, sunflower, soya, olive, high-oleic oils… each has different characteristics when it comes to nutrition, heat stability, flavour, allergens, sustainability and cost.
We’ve created a new Understanding Edible Oils resource on the Olympic Foods website to help food manufacturers, caterers and procurement teams make more informed choices.
The guide explores:
🔹 The different types of edible oils and fats
🔹 Nutritional profiles and Omega-3/Omega-6 considerations
🔹 Smoke points and suitability for different cooking methods
🔹 Cold-pressed vs refined oils
🔹 High-oleic oils and fryer performance
🔹 Allergen labelling considerations
🔹 Storage, shelf life and sustainability
🔹 Bulk supply options for foodservice and manufacturing
Whether you’re reviewing an existing oil specification, looking at alternatives or simply want to understand the differences between commonly used oils, we hope it proves a useful reference.
👉 Read the full guide here:
https://www.olympicfoods.co.uk/resources/understanding-edible-oils/