High-quality culinary oils are much more than just simple fats in the kitchen — they carry aromas and define the character of a dish. With their distinct, variety-specific flavors, they refine salads, vegetables, pesto, muesli, and desserts. With the exception of olive oil, natural vegetable oils should only be used in cold dishes.
Power Muesli with Flaxseed Oil
Flaxseed oil is a classic breakfast companion — especially with quark or yogurt. Its strong, earthy, nutty aroma pairs wonderfully with berries, apples, and honey. Tip: add a teaspoon of flaxseed oil to the muesli and stir briefly.
Walnut Oil in Salad
Walnut oil turns any winter salad into a highlight. Its warm, slightly sweet and bitter aroma harmonizes perfectly with pear, Roquefort, endive, or beetroot. A classic vinaigrette: walnut oil, white wine vinegar, a little honey, salt, and pepper.
Pumpkin Seed Oil on Vanilla Ice Cream
A Styrian classic: pumpkin seed oil drizzled over vanilla ice cream. The nutty, deep notes of the oil and the cool sweetness of the ice cream create an unexpected yet wonderfully harmonious combination. A strawberry half on the side also pairs perfectly.
Hemp Oil in Green Smoothies
Hemp oil adds a grassy, fresh note to smoothies. A teaspoon is enough to make the smoothie creamier and add an exciting depth. Especially good with spinach, banana, and apple.
Olive Oil — The All-Rounder
Unlike most other cold-pressed oils, good olive oil is also suitable for sautéing and even frying at medium temperatures. High-quality olive oils have fruity, peppery, and bitter notes — perfect for bruschetta, Caprese, pasta, and antipasti.
Usage Tips
- Natural oils: Do not heat — aromas will evaporate
- Check freshness: Consume within 3–6 months after opening
- Store in the dark: Protect from light, ideally in dark bottles
- Use sparingly: High-quality oils release their flavor even in small quantities
