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Quality Culinary Oils

When it comes to culinary oils, we’ve once again veered from the path of the average (or even above average) restaurant. From salad dressings to deep frying, you won’t find a cheap, genetically engineered canola or soy oil in our kitchens. We rely on high-quality, healthier options that get the job done while enhancing texture and flavor.

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Our Culinary Oils

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SUNFLOWER OIL

A Scratch Kitchen-approved favorite

Sunflower Oil is rich in vitamin E and monounsaturated fats. This flavor-neutral, high-temperature tolerant oil is ideal for achieving a crispy textured deep-fry with added health benefits.

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RICE BRAN OIL

A Scratch Kitchen-approved favorite

Poly and monounsaturated fats make this flavor-neutral, high-temperature oil a versatile player in our kitchens. From roasting to frying, Rice Bran oil does the major heavy lifting while also bringing anti-inflammatory and antioxidant properties to the table.

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OLIVE OIL

A Scratch Kitchen-approved favorite

This anti-oxidant-rich and time-honored oil adds delicious flavor to dressings and sauces. Monounsaturated fats and anti-inflammatory properties make it a no-brainer healthy choice.

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GENETICALLY ENGINEERED CANOLA OIL

Never used in Scratch Kitchen Restaurants

This cheap oil is made from plants engineered to tolerate high levels of the known carcinogen glyphosate and has no known culinary or health benefits.

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GENETICALLY ENGINEERED SOY OIL

Never used in Scratch Kitchen Restaurants

This cheap oil is made from plants engineered to tolerate high levels of the known carcinogen glyphosate and has no known culinary or health benefits.

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