Oils

Canola: also known as rapeseed oil, canola oil is the most common oil used in cooking. It is low in saturated fats, and contains some Omega-3 fatty acids. It is ideal for most cooking applications. It has low taste, odour, and color.

Flaxseed: is a rich source of Omega-3 fatty acids. It has a mild nutty aroma and is great for stir-frys.

Olive oils: Special Selection Extra Virgin – great for salads, soups and sauces.

Peanut: can be used in deep frying as it has a 'high temperature' strength.

Sesame: has a strong nutty flavour. It is combined with soy bean oil, and is used sparingly because of its flavour. It is widely used in oriental cooking.

Truffle oil: is olive oil infused with the flavor of truffles. It is sold in small quantities and is quite expensive. A few areas of use: drizzle into soups and into risotto.

Vegetable: Vegatable oil is the term given to various edible oils made from plant sources. These include almond oil, canola oil, corn oil, grapeseed oil, hazelnut oil, olive oil, peanut oil, soybean oil, walnut oil, and many others.

Walnut: Extracted from walnut meat, this oil has a strong, nutty flavour. It is very expensive and can be found in some supermarkets and gourmet stores. It has a poor shelf life and must be refrigerated. It is used where flavour is greatly needed, such as salad dressings, main dishes, and even baked goods.