Unico Cooking Oils: Sunflower, Canola, Vegetable and Grapeseed
A guide to Unico's everyday cooking oils — Safflo and Unico sunflower, pure canola, vegetable and grapeseed — with what each one is best for and how to choose the right oil for the job.
The Unico cooking-oil range
Alongside Gallo olive oil, Unico offers a range of light, neutral cooking oils for everyday jobs — the oils you reach for when you want the food to shine, not the oil. From frying and baking to sautéing and light dressings, there's a Unico oil (and Safflo sunflower oil) for the task.
The oils at a glance
- Safflo Sunflower Oil — a light, neutral sunflower oil for frying, baking and dressings
- Unico Sunflower Oil — the same clean, neutral sunflower oil for everyday cooking
- Unico Pure Canola Oil — light with a high smoke point; an all-purpose choice for frying and baking
- Unico Vegetable Oil — an economical everyday oil in a larger size, handy for bigger batches and frying
- Unico 100% Pure Grapeseed Oil — a clean, light oil with a high smoke point, good for sautéing and delicate dressings
Sunflower and canola: the everyday neutrals
Sunflower and canola are the workhorses of the range. Both are light and neutral, so they won't compete with your ingredients, and both take high heat well — which makes them the go-to oils for frying, sautéing and baking. Safflo and Unico sunflower oils are interchangeable; Unico Pure Canola is just as versatile and a favourite for all-purpose cooking.
Vegetable and grapeseed
Unico Vegetable Oil is the economical everyday option, and its larger size makes it handy when you're frying or cooking for a crowd. Unico 100% Pure Grapeseed Oil sits at the lighter, more refined end: clean-tasting with a high smoke point, it's a nice choice for sautéing and for delicate vinaigrettes where you want no oil flavour at all.
How to choose the right oil
- Deep-frying or high-heat frying — canola, vegetable or sunflower
- Baking cakes and quick breads — sunflower or canola
- Sautéing — grapeseed, canola or sunflower
- Light, neutral dressings and marinades — grapeseed or sunflower
- When you want flavour, not neutrality — reach for Gallo olive oil instead
Tips for cooking with neutral oils
- Heat until the oil shimmers, not smokes
- Store cool, dark and tightly capped, like any oil
- Strain and reuse frying oil if it hasn't smoked or burned
- Keep a neutral oil beside your olive oil so you're ready for both flavour and no-flavour jobs
- Match the size to your cooking — the 3 L vegetable oil for frequent frying, the 1 L bottles for everyday
Unico cooking oils, made simple
Whatever you're cooking, the Unico range has a neutral oil to match — Safflo or Unico sunflower for light everyday work, Pure Canola for all-purpose frying and baking, Vegetable Oil for bigger batches, and Grapeseed for clean sautéing and delicate dressings. For flavour, keep a bottle of Gallo olive oil close by.