Exceptional Oils

Exceptional oils for cooking and finishing: vibrant Italian extra virgin olive oils from Pomora, bold southern Italian oils from Olio Angelino, and golden British rapeseed oils from Cotswold Gold - chosen for flavour, freshness and provenance

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Exceptional Oils

Choosing the right oil

This is a small, quality-first selection: a dependable everyday oil for cooking, and extra virgin olive oils you’ll happily serve at the table. If you love flavour, keep a bold Coratina for finishing — it turns simple ingredients into something special.

Quick oil selector
Best for	Choose	What you’ll notice	Try it with…
Everyday cooking	Cold-pressed rapeseed oil (Cotswold Gold)	Clean, versatile and beautifully reliable — the kind of oil you can roast, bake and fry with without stealing the limelight.	Roast potatoes, traybakes, frying, baking
Dressings & marinades	Extra virgin olive oil (Pomora)	Fresh, vibrant extra virgin character — a lovely backbone for herbs, citrus and vinegar.	Leafy salads, beans, grilled veg, chicken
Finishing & dipping (the “best bottle”)	Organic Coratina (Olio Angelino)	Remarkable, peppery, seriously characterful extra virgin — made by a small producer and best appreciated raw or added at the end.	Warm bread, burrata, tomatoes, lentils
Big volume, same standards	Olio Angelino 5L tins	Ideal if you cook with olive oil daily: decant into a smaller bottle for the counter, keep the tin sealed and cool for freshness.	Roasting, vegetables, everyday drizzles
Instant flavour (no prep)	Pomora flavoured oils	Fast, confident flavour — truffle, chilli, garlic, basil, lemon, rosemary — for “posh deli” results in seconds.	Bruschetta, pasta, pizza, soups, mayo
Ultra-fresh seasonal hit	Olio Nuovo (Pomora)	Unfiltered and vivid — the freshest style of olive oil, with a lively, peppery finish.	Warm bread, potatoes, pulses, winter greens

House tip: keep finishing oils away from heat and light. If you buy 5L, decant little and often — oxidation and warmth are flavour’s enemies.

Why these producers

Pomora brings luxury extra virgin olive oils and a very gift-able flavoured range. Cotswold Gold is the British workhorse: cold-pressed rapeseed oil grown and produced on a family farm in the Cotswolds. And Olio Angelino is the standout — a small producer in Puglia making organic oils with real presence, imported to the UK exclusively by BakeryBits.

Explore each range: Pomora | Cotswold Gold | Olio Angelino.

Oils FAQs

What’s the simplest way to build a great “oil cupboard”?

Keep it simple: one bottle of cold-pressed rapeseed oil for everyday cooking, plus one extra virgin olive oil you genuinely love for finishing. Add a bold Coratina for dipping and drizzling when you want the “wow” factor.

Can I cook with extra virgin olive oil?

Absolutely. Extra virgin is great for gentle sautés and roasting, especially when you want olive flavour in the dish. For the hottest jobs (very hot trays, deep frying, hard searing), we usually reach for rapeseed oil and save premium extra virgin for finishing.

Why is Coratina olive oil so prized?

Coratina is a Puglian cultivar famous for bold flavour and a distinctive peppery warmth. It’s the kind of oil that doesn’t disappear on the plate — brilliant on tomatoes, pulses, bitter leaves and grilled vegetables.

How should I store oil to keep it tasting brilliant?

Cool, dark, tightly sealed. Heat and light flatten flavour quickly, so avoid leaving bottles beside the hob or in a sunny window. If you buy larger tins (like 5L), decant into a smaller bottle for daily use and keep the rest properly closed.

Is extra virgin olive oil genuinely good for you?

Yes. Extra virgin olive oil is rich in unsaturated fats (the fats you generally want more of in place of saturated fats), and quality extra virgin is naturally high in protective olive polyphenols — the same compounds that often give great oils their peppery “bite”.

Rapeseed vs olive oil — when should I use each?

Use rapeseed oil for hot cooking and baking when you want clean flavour and reliable performance. Use extra virgin olive oil when you want character: dressings, marinades, and finishing drizzles that make simple ingredients taste expensive.

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