A closeup of Mary Berry at a public event.
These Are The Only Oils Mary Berry Keeps In Her Kitchen

NEWS

By EMMY SCHNEIDER-GREEN
The oil aisle at a grocery store.
Mary Berry is about keeping her oil selection minimal, and her regular go-to's are a high-quality olive oil, a more economical olive oil, and a bottle of sunflower oil.
Mary Berry speaking at an event.
She says these three types are trusty, and don't go rancid as quickly as trendier options like nut oils and can be used in different recipes baked goods, sauces, and dressings.
Olive oil being poured into a bowl.
The less expensive olive oil bottle goes great with salads, and the good stuff should be used for drizzling on crusty bread and tossing in with noodles for a special pasta dinner.
Oil being poured into a pot.
Sunflower oil is also a must for Berry because of its versatility and wide range of applications. It should be your go-to for high-heat cooking, as it has a high smoke point.
A pan of cooked scallops on a table.
Flavor-wise, sunflower oil has a very mild taste, much like its close cousin safflower oil. This prevents it from overpowering the flavor of any dish it's added to.