GOOD PHATS squeeze the olive oil category
Made using its premium Extra Virgin Olive Oil, GOOD PHATS has introduced four new flavoured finishing oils.
Available in Chilli, Lemon, Garlic and Basil, they’re presented in the brand’s signature squeezy bottles for ease of use. The oils are co-pressed with fresh ingredients at source: whole lemons, chillies, garlic and basil are crushed together with the olives during the pressing process. This, says the brand, delivers a more authentic and intense flavour profile compared to oils where flavourings are added post-production.
Taste boost
Designed to elevate everyday cooking, each oil includes tasting notes and serving suggestions:
Spicy and fragrant Chilli pressed with Italian Extra Virgin Olive Oil – for drizzling over pizza and eggs.
Mild, peppery Garlic pressed with Italian Extra Virgin Olive Oil – for gentle cooking, finishing meats and vegetables.
Zesty, sweet citrus Lemon pressed with Italian Extra Virgin Olive Oil – for dressing vegetables, finishing meats and salads.
Green, peppery, fresh Basil pressed with Italian Extra Virgin Olive Oil – for dressing tomatoes, finishing meats and salads.
Commenting on the launch, GOOD PHATS founder Tom Redwood says: “The GOOD PHATS goal is to redefine the oil aisle and put the right fats back at the heart of every kitchen. Our new range of flavoured finishing oils uses our hero Extra Virgin Olive Oil as the base, with the addition of fresh ingredients crushed together at the point of pressing, rather than added to already-produced olive oils. We never wanted to be just another olive oil brand, which is why we’re excited to be bringing even more innovation to our range and the broader category.
“Social media has changed how people interact with oil in the kitchen. When you’re watching someone finish a dish on screen, the format matters, and a squeezy bottle performs better than fumbling with a glass bottle. We get it. But the liquid has always come first for us. We’re not going to compromise what’s inside to serve the aesthetic of what’s outside.”
By Jane Wolfe, contributor