Ever been confused about which olive oil to use and when? You're not alone. It’s one of the most common questions we get, and the answer generally falls under- temperature sensitivity. Think of it like a superhero team-up: each oil has a different use case, and you need to know when to call on each one.

The Reliable Workhorse: Regular Olive Oil

This is the everyday hero of your kitchen. It's the bottle you grab for almost anything that needs heat. Regular olive oil has a high smoke point, which means it can handle the intense temperatures of cooking without smoking or turning bitter. Its mild flavour won't overpower your ingredients, making it a perfect partner for all your high-heat uses.

When you’re making a delicious marinara sauce, you use regular olive oil to sweat down the garlic before adding the tomatoes. It sets the foundation without getting in the way, letting the other ingredients shine. This oil is a team player, and it’s what you should reach for when you're:

• Frying up anything from calamari to chicken cutlets

• Sautéing vegetables and aromatics

• Baking in place of butter or other fats

• Roasting your favourite vegetables until they’re perfectly caramelized

The Finishing Star: Extra Virgin Olive Oil

This is the main event. Extra Virgin Olive Oil, or EVOO, is the highest grade of oil and it's the most flavourful. It’s full of delicate, fresh flavours that taste peppery, grassy, and vibrant. But here's the catch- it has a low smoke point, and high heat will absolutely destroy all those wonderful things that make it so special.

That's why you never, ever, cook with it over high heat. Instead, you use it as a finishing oil. It's the final touch that brings a dish to life, adding a rich, fresh burst of flavour right at the end. It's the secret to making a good meal unforgettable.

Here’s where you use it:

• Drizzling over a finished plate of pasta, like our marinara, for a beautiful peppery punch.

• Dipping with warm, crusty bread.

• Whisking into a salad dressing.

• Finishing a bowl of soup or a grilled piece of fish.

So, What's the Secret?

It's all about knowing the job. Use regular olive oil for all your high-temperature cooking, and save your beautiful EVOO for finishing. It's a simple change that makes all the difference.

Happy cooking!