20/05/2026
In our kitchens, we only use extra virgin olive oil. Not just because it’s “the healthiest.” Not just because it’s “the most delicious.” We also choose olive oil because it aligns with our philosophy of eating.
We love its taste. It has a philosophy behind it that we stand by. And now we know that science agrees with us.
Extra virgin olive oil is rich in natural antioxidants (polyphenols) compared to refined seed oils. These antioxidants act as a shield that protects the oil from heat. That’s why it’s the most stable oil when heated.
Refined seed oils, on the other hand, lose these natural protectors during high-heat and chemical processing. The “naked” fatty acids quickly oxidize and turn into toxic substances when heated.
So why do so many restaurants use seed oils (sunflower, canola, corn, soy)?
The answer is simple: they are odorless, neutral, and very cheap.
We see it differently. For much longer than ten years, no oil other than olive oil has entered our kitchen. Even though it creates a great cost for us commercially, we want it this way in our restaurant too. This is a philosophical turning point for us.
