Our Consumer range
Some info on the respective products;
Avocado Oil is pressed from the fleshy pulp surrounding the avocado pit, and then refined.
Culinary; not much flavour, but high smoke-point (> 240 °C). Suitable as a frying oil, but especially favoured by massage therapists as a carrier, as it’s readily absorbed through the skin. We get ours from Mpumalanga.
Balsamic Vinegar comes, by definition, from the town of Modena in Italy.
The longer it’s aged in oak barrels, the more viscous (“syrupy”) (and the more expensive) it becomes.
Ours is aged for 6 months.
Grapeseed oil has mild flavour (redolent of grappa, which is also made from residual grape husks).
Used for cooking and salad dressings. Made here in the Cape.
Coconut Oil (Refined) (Click here to open, in new tab, coconut oil page)
USP; there’s no similar product (closest equivalent is the “Tru Lem” pure unsweetened Lemon juice, except the Lime is more scented), and is called for in many Thai recipies.
Fresh limes are expensive and seasonal.
When this product is used in cooking, the preservative (sulphur dioxide) dissipates. The product doesn’t work well in Harvey Wallbangers.
Some folk add a teaspoonful to a glass of water to hydrate their metabolism first thing in the morning.
Olive Oil, Extra Virgin, Cold Pressed (Click here to open, in new tab, olive oil page)
A practical, healthy refined seed oil, from Swellendam. It isn’t GM! (its favourable fat profile shown here). If you go to the Overberg in Spring you’ll see endless bright yellow fields.
The oil is inexpensive, stable, and suitable for deep frying.
High smoke point (225 °C), minimal flavour. Called for in many oriental recipes… Especially suitable in stir fries and woks, where the temperature is high. Made in North-West province.
Sesame (toasted); has a strong smoky flavour. Great in sushi. Not to be confused with the (flavourless) untoasted version, sometimes found in health shops. Best added directly to one’s food, on the plate, rather than in high-temperature cooking.
Has a nutty flavour, favoured in French cuisine (to be added directly to one’s salad, on the plate).
Blends; (we group these under the CanOlive© brand)
CanOlive Original; because extra virgin olive oil is unsuitable for cooking (see above), we developed this product (20% extra virgin olive oil, 80% canola oil). Imitation is the sincerest form of flattery, and several competitors have adopted our idea, mostly using lower percentages of olive oil. We’re STILL leaders in this category, 20 years later.
This oil’s great for shallow frying, and cheaper than extra virgin olive oil.
Flavoured and blended;
Truffle oil; A truffle is a (prohibitively expensive) underground fungus. All “truffle” oils are made using a nature-identical oil-based flavour. We use as a base a fairly neutral blend (olive oil and canola) the better to bring out the truffle flavour better. Our labeling is more honest than other offerings, and our pricing is a fraction of theirs.
Truffle oil is commonly used to make “truffle fries,” which feature French fries tossed in truffle oil, Parmesan cheese, pepper, and sometimes other ingredients. Some pasta dishes and whipped dishes such as mashed potatoes or deviled eggs incorporate truffle oil.
Lime flavoured CanOlive; great in stir-fry, where the lime flavour is sought-after
Peri Oil; competes with Spillers; how can we market it better?
Garlic and Basil oils; best used in Mediterranean dishes. At the simplest level, when making pasta, drain the water and add these oils to lubricate the pasta, which will be getting sticky fast. Then add parmesan or whatever.