Sizzle is 100% extra virgin cooking oil. It's made from peak season olives that yield a more mellow flavour. Use it every day, in every way. Before you say "EVOO isn't for cooking," read this: Thanks to the super stable Picual olive, Sizzle was born for the heat. It's still 100% extra-virgin, but made with mid-harvest olives that give it a more mellow flavor.
Grown and processed from native Picual olives in Jaen, Spain. Harvested in November and December, when the olives are more mature. They're pretty laid back by this point, so it only takes a few shakes to get them off the branch.
When pressed, these more mature, juicier olives yield a lot more oil. It only takes about 13 lbs of Picual olives harvested in December/January to product the same litre of cooking oil.
If you would put it in or on top of an oven, use Sizzle. Sheet pan veggies, fried rice, tofu scramble, or even chocolate chip cookies. You name it, Sizzle sizzles it.
All from single origin Picual olives from Jaen, Spain. People have tried to re-plant these babies in California and elsewhere in the mediterranean, but they seem to solely thrive in the heart of Audalusia. The oil extracted from this fruit is extremely high in Polyphenols and also the longest shelf stability and free acidity stability of any olive varietal.