Why You Should Ditch Any Other Oil

When it comes to cooking oils, the supermarket shelves are crowded with choices—sunflower, canola, rapeseed, corn, soybean. But just because they’re common doesn’t mean they’re good for you.

At Extra Virgin Olive Oil Direct, we believe there’s only one oil that deserves a permanent place in your kitchen: extra virgin olive oil, also known as EVOO. Here’s why it’s time to switch to olive oil for everything—and leave seed and vegetable oils behind for good.

1. Olive Oil Is the Original Superfood

Used for thousands of years across the Mediterranean, extra virgin olive oil (EVOO) isn’t a fad—it’s a staple of some of the world’s healthiest diets. Packed with polyphenols (our oils contain up to 1,200+!), healthy monounsaturated fats, and natural antioxidants, EVOO supports heart health, reduces inflammation, and helps the body fight oxidative stress.

Seed oils? Not so much. Most are heavily processed, chemically extracted, and stripped of any meaningful nutrients.

2. Seed Oils Are Ultra-Processed—and That’s a Problem

Vegetable and seed oils like sunflower, soybean, and corn oil are made in factories, not pressed from fruit like olive oil. They're often extracted using high heat and chemical solvents (hello, hexane), then refined, bleached, and deodorised to make them look and taste palatable.

The result? A highly unstable oil, rich in omega-6 fatty acids, which can promote inflammation when consumed in excess—especially when heated. This ultra-processing removes any potential nutritional benefit, leaving behind an oil that's best avoided.

3. Olive Oil Can Handle the Heat

There’s a myth floating around that you can’t cook with olive oil. That’s just not true. High-quality extra virgin olive oil has a smoke point around 190–210°C (375–410°F)—more than enough for most cooking, including roasting, sautéing, and pan-frying. Plus, its rich antioxidant content helps protect it from breaking down under heat.

Unlike seed oils, which oxidise quickly and form harmful compounds when exposed to heat, olive oil stays stable, safe, and delicious.

4. It Tastes Better. Period.

Whether you’re drizzling it over roast veg, blending it into pesto, frying an egg, or baking a cake—yes, really—olive oil brings a depth of flavour that no neutral-tasting seed oil ever could. A good EVOO elevates the everyday.

With our direct-to-you model, you get award-winning, freshly harvested olive oil from small producers who care about quality—not mass production.

5. One Oil to Rule Them All

Why juggle multiple bottles when one does the job beautifully? Extra virgin olive oil is your go-to for:

• Cooking

• Roasting

• Dressing salads

• Baking

• Dipping

• Even skincare

It’s versatile, healthy, and simple—just how real food should be.

Make the Switch (Your Body Will Thank You)

At Extra Virgin Olive Oil Direct, we make it easy to ditch the seed oils and go all-in on real, premium extra virgin olive oil. No blends. No industrial oils. Just pure, cold-pressed olive juice—delivered direct from the grove to your kitchen.

Try it for 6 weeks and you’ll never look back.