an acronym which stands for Oxidative Lipid Inhibiting
Cooking Oil, is the culmination of almost 20 years of
dedicated research into the immense potential of all-natural oilseed
processing and plant-based antioxidants.
Working alongside Japanese and Australian research firms specializing in
advanced food science, we have succeeded in creating a range of all-natural
vegetable oils that demonstrate significantly longer-lasting fryer
The key to OLICO's performance resides in the unique oilseed extraction and natural
purification process, resulting in an antioxidant-rich fry oil that helps
oil from oxidation and heat-induced degradation.
Through extensive testing carried out at the University of Tokyo, in combination
with real-world case studies conducted with food manufacturers and
restaurants in Canada, Japan and Australia, OLICO fryer oils last 2
times longer on average. This means more batches of ingredients can
be fried per liter of oil - resulting in sustainable financial savings and
up to a 50% reduction in waste
oil and carbon footprint.
Click here to view case studies