Across Texas, a culinary revolution is underway, with chefs and restaurateurs increasingly turning to olive oil as their oil of choice. From drizzling over salads to finishing grilled meats, olive oil's versatility and flavor-enhancing properties make it a favorite among chefs.

We lead the way by providing high-quality, locally sourced olive oil to restaurants, celebrating the flavors of the Lone Star State. As consumers become more conscious of where their food comes from, the demand for locally produced olive oil continues to grow, fostering a sense of pride and support for our local community.

Two cooking oils have stood the test of time: olive oil and seed oil. Olive oil is the preferred choice, especially in restaurants, due to its versatility, flavor, and health benefits, making it stand out among different oils. Let's delve into the qualities of these oils to understand why olive oil is often regarded as the top choice for chefs and home kitchens alike (without bias).

Taste Benefits:

Olive oil has a rich, fruity flavor and a distinct aroma. It adds depth and complexity to dishes. Depending on the variety of olives used and the production region, olive oils can range from delicate buttery to robust and peppery. 

Seed oils like canola, soybean, and sunflower oil have a milder flavor than olive oil. They work well as a neutral base for cooking but lack olive oil's rich, robust taste and extensive health benefits. Canola oil, in particular, is often marketed as a healthy option, but it undergoes heavy processing and refining, which can strip away its natural nutrients. This process frequently involves high heat and chemical solvents, which can produce harmful trans fats and reduce the oil's nutritional value.

Health Benefits:

Olive oil is well-known for its numerous health benefits and is a staple of the Mediterranean diet. It is associated with a reduced risk of heart disease and other chronic conditions. Rich in monounsaturated fats and antioxidants, olive oil may help lower cholesterol levels and reduce inflammation.

Seed oils, commonly lauded for their high smoke points and neutral taste, are often chosen for cooking and baking. However, they might not offer the same health benefits as olive oil. Oils such as sunflower and safflower are exceptionally high in omega-6 fatty acids. While these fatty acids are essential in small amounts, an overabundance can contribute to inflammation in the body when consumed excessively.

Seed oils require heavy processing, involving significant amounts of chemicals, preservatives, and additives. The extraction process often uses excessive heat to extract the oil, degrading its nutritional quality. In contrast, olive oil, particularly extra virgin olive oil (EVOO), is typically cold-pressed. This method preserves its nutritional integrity because olive oil is technically a juice extracted from the fruit of the olive tree. Olive oil, rich in monounsaturated fats and antioxidants, offers numerous health benefits, including reduced inflammation and improved heart health. When considering oils for your diet, you must balance the types you use to support overall well-being.

Selecting between olive oil and seed oils ultimately depends on the taste you love and what you’re cookin’ up! Deep frying? You’ll want to give avocado oil a-go with its high smoke point and buttery flavor. Roasting your favorite veggies? Olive oil is the perfect partner, enhancing their natural flavors with a hint of richness. Making a salad dressing? Opt for extra virgin olive oil for its fresh, fruity taste and health benefits.

While taste is important, pay attention to the health advantages of olive oil, which Texas restaurants are increasingly using. So, the next time you're at the grocery store or in the kitchen, consider Texas Olive Ranch's extra virgin olive oil. It's not just about the quality and flavor but also about the health benefits that come with every drop, reassuring you that you're making a healthy choice for yourself and your family.