Gourmet Culinary Cooking Oils

The typical polyunsaturated component of oils recognised in this category make them high in nutritional value, but sensitive to light, heat and oxygen. These oils should never be cooked at high temperatures and are best eaten raw or as an addition to already prepared meals. These oils are a great substitute for butter on pasta, potatoes and beans and really complement seafood dishes as a dressing. Their nutritional benefit means you can take one tablespoon daily or alternatively use as a salad dressing, in smoothies, or drizzled over breakfast cereals.