Oil isn’t just oil
Oil isn’t just oil – both the flavour and the properties vary. Some oils are great for frying, while others form substances that are harmful to health when heated. Some have a distinctive flavour, while others are completely neutral. In general, vegetable oil has a higher content of unsaturated fatty acids and a lower content of saturated fatty acids compared to animal fat. The Danish Veterinary and Food Administration recommends therefore that we primarily choose plant oils, as this is best for both our health and the climate.
Oil and vinegar
Zelected Foods offers a wide selection of cooking oil and vinegar for every purpose.
You might find a few varieties here in the webshop that you can’t always find in stores.
Choose the right oil
For dressing: Cold-pressed oils are produced using the gentlest method, which preserves the oil’s natural flavour and aroma. That’s why these types of oils work well in, for example, dressings, as they add flavour. Use Extra Virgin Olive Oil.
For frying: In the hot kitchen, oils can help highlight a dish’s origin through their flavour. Extra Virgin Olive Oil tastes perfect drizzled over a pizza, in a pasta dish, or in risotto.
Zelected Foods has oils for every taste
Kalamata Extra Virgin Olive Oil PDO is among the finest olive oils available. The oil is 100% Greek Extra Virgin Olive Oil from the Kalamata region. The microclimate on the Peloponnese peninsula creates a fruity and aromatic flavour profile with aromas of freshly harvested olives and notes of grass and olive leaves. PDO stands for Protected Designation of Origin, which ensures that every part of the harvest and production comes specifically from the Kalamata region.
Grapeseed oil is a neutral-tasting oil, perfect for many purposes such as mayonnaise and dressings, because it has a slightly bitter yet mild flavour. Grapeseed oil is also great for baking, where you don’t want the oil flavour to be too pronounced. Grapeseed oil should only be used for light frying, as high temperatures over a longer period can affect the oil’s quality.
Flavoured oil
Here we have four flavoured oils that go well with salads all year round. All the flavoured oils are made on a sunflower oil base and can therefore be used in pretty much all kinds of cooking.
Chili Flavoured Oil can be blended with tomato and used as an easy barbecue marinade for, for example, hot wings. Chili Flavoured Oil also adds a great kick to seafood sauces and can be used as a substitute for spices in dressings and when frying.
Truffle Flavoured Oil
Truffle oil from Zelected Foods is a versatile ingredient that can add depth and refinement to many dishes. It’s ideal for marinades, where it enhances the flavour of both meat and vegetables. In potato dishes, truffle oil adds a luxurious flavour dimension that elevates even the simplest dishes into something special.
Lemon Flavoured Oil is perfect as a marinade for fish and seafood. Also try slow-baked shallots drizzled with lemon oil. Use Lemon Flavoured Oil in green salads or as a delicious dressing mixed into crème fraîche.
Garlic/Parsley Flavoured Oil is great for marinades, potato dishes, and a classic aioli, where mayonnaise is mixed with the garlic oil. Also try Garlic/Parsley Flavoured Oil as a substitute for spices when frying, in dressings, or drizzled over toasted bread.
Olive oil spray
Vinegar and glaze
Organic Condimento Di Modena
Condimento Di Modena is an organic white wine vinegar from Modena in Italy. Modena is called the world’s “vinegar capital” and is known for its unique flavour varieties and consistency. The delicate freshness and light, fruity body of this Condimento can give an extra lift to all types of salads. It works really well in light sauces, with fresh fruit, and in desserts – in short, it adds new dimensions to everyday cooking.
Organic Aceto Balsamico Di Modena I.G.P
This balsamic is specifically associated with the Modena area and is therefore certified by I.G.P. as a protected geographical indication. Balsamic from Modena has a very special rich and sweet flavour, partly because it is aged in wooden barrels for a minimum of two months and up to several years. It is made from grape must from various red and white varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni. The aromas and consistency pair beautifully with robust dishes such as red meat and strong cheeses. Use it for salads and desserts as well.
Balsamic Glaze
This delicious Balsamic Glaze comes from Modena in northern Italy. The glaze is made by reducing balsamic wine vinegar. The thick syrup is particularly well suited for steak and vegetables, fish, and seafood. It can also be used in dressings, sauces, and desserts. If there’s a creative chef hidden in you, get inspired by chefs around the world and use glaze to decorate the plate before serving, and for glazing or caramelising oven-roasted meat.
