Oliven olje

I’m often asked why I recommend olive oil from Gutta på Haugen when you can buy a much cheaper one at REMA 1000.

The honest answer is simple: they’re not meant for the same job.

Cheap olive oil is fine for heat. It does what it’s supposed to do in a pan.
Good olive oil, on the other hand, does something else entirely — it finishes the dish.

Flavor doesn’t survive high temperatures. It lives at the end. That’s why using a great olive oil for finishing, dipping, or dressing isn’t about being fancy. It’s about intention. You’re deciding that the last impression of the meal matters.

I cook with whatever makes sense. But when the food is done, I reach for something that adds character — not just fat.

One olive oil fills space - The other adds memory.

That’s why I recommend Gutta på Haugen olive oil.