Gold, Gold Organic or Origins: which OLYFO olive oil suits which dish

All three OLYFO oils are extra virgin olive oil from Tunisia. They differ in variety, in taste and in the job they do best in your kitchen. Here is how to choose.

The short answer

Use OLYFO Gold to finish a dish. Use OLYFO Gold Organic when you want an oil that works everywhere without taking over. Use OLYFO Origins for everyday cooking.

OLYFO Gold: the finishing oil

OLYFO Gold is a single-variety Koroneiki oil, hand-picked on our farms in Kairouan and cold-pressed the same day.

It is a fruity, peppery oil with a green, slightly bitter finish. When you taste it on its own, you feel a peppery, spicy catch at the back of the throat. That feeling is not a fault. It comes from oleocanthal, and it is a sign of a fresh oil rich in polyphenols.

Because its taste is strong, Gold is best used at the end rather than for frying. Pour it over grilled fish, white beans, tomatoes, a bowl of soup or good bread. Its character holds up even next to strong food.

Gold is produced to a free acidity of 0.4% or less, against a legal limit of 0.8% for extra virgin olive oil.

OLYFO Gold Organic: the oil for everywhere

OLYFO Gold Organic is cold-pressed from organically farmed Chemlali olives. It is certified USDA NOP Organic and EU Organic through Ecocert under the code TN-BIO-001.

It is softer and rounder than Koroneiki: buttery, with notes of almond and ripe apple, and only a light bitterness. If you find Italian and Spanish oils too aggressive, this is the one to try.

Use it in salads and dressings, on vegetables, in baking, and straight onto bread. It is the oil to reach for when you do not want the oil to dominate the dish.

OLYFO Origins: the everyday cooking oil

OLYFO Origins is our everyday extra virgin olive oil. It is made from Tunisian olives, at a price that lets you cook with it rather than ration it.

It tastes smooth, with a little spice at the finish.

Origins is made for daily cooking: roasting, sautéing, dressings and marinades.

Can you really cook with extra virgin olive oil?

Yes. Extra virgin olive oil is stable enough to cook with. The smoke point myth costs people the best oil in their kitchen. That is why we made Origins: a good extra virgin olive oil you can use freely in the pan and the oven, so you can keep Gold for finishing.

Which oil for which dish

Grilled fish, white beans, tomatoes, soup, good bread: OLYFO Gold, poured at the end.

Salads, dressings, vegetables, baking, bread: OLYFO Gold Organic.

Roasting, sautéing, marinades, everyday cooking: OLYFO Origins.

Many kitchens keep two: Origins by the stove for cooking, and Gold or Gold Organic on the table for finishing.

Which size to buy

All three oils come in 250 ml, 500 ml, 750 ml and 1 litre glass bottles, and in 3 litre metallic tins. A 250 ml bottle holds about 17 servings of 15 ml. Choose a bottle for the oil you use to finish dishes, and a larger size or a tin for the oil you cook with every day.

Awarded by blind panels

OLYFO oils have been judged by blind tasting panels. In 2025 they won Gold at the London International Olive Oil Competition, Gold at Olio Nuovo Days in Paris, Gold at ONH Tunisia and Silver at NYIOOC New York. In 2022 they won Silver at Canada IOOC.

Not sure which oil suits your kitchen or your business? Find every way to reach us and order here: https://olyfo.com/contact/