Which summer staples to stock – and why

Oils and dressings are a must-stock for any smart fine food retailer, but it’s all too easy for them to blend into the background without their true value – and potential – being noticed.

Speciality Food readers are in a strong position to be seen as a go-to stockist for the good stuff, as the markers of that fit perfectly with indies’ philosophies. “As shoppers become more quality-driven, categories like olive oil and dressings are undergoing a quiet premiumisation. What were once considered background staples are now being actively chosen, scrutinised, and in some cases, celebrated,” agrees Patrick Young, managing director of PRS IN VIVO.

“Provenance is playing a central role here. Shoppers are looking for signals of authenticity, whether that’s single-origin sourcing, specific regions like Sicily or Crete, or cues around traditional production methods. In a category where quality can be hard to assess at a glance, these markers act as powerful shortcuts to trust.”

Health matters

As consumers become increasingly health conscious and aware of the power that food holds over their wellness, it’s worth positioning great quality olive oil as a health-giver to help sell it to consumers whose purchasing decisions are driven by that.

“Olive oil, in particular, benefits from strong associations with the Mediterranean diet, longevity, and ‘good fats’. But what’s changing is how explicitly these benefits are being communicated,” says Patrick.

“Brands are moving beyond generic health halos and leaning into more specific claims around polyphenols, cold extraction, or purity. This is helping to reposition these products from passive ingredients to active contributors to wellbeing.” Tom Redwood, founder of Good Phats, agrees.

“For years, fats have been simplified or even avoided but now consumers are re-engaging with them, both for flavour and function. The stigma around fats being bad for you is shifting so we are helping bring good quality fats back into people’s kitchen.”

The role of packaging Don’t rely on wider education around health to sell your oils, though, as promotion – including the labelling of the product itself – is hugely important here. “Packaging is doing more of the heavy lifting,” says Patrick. “As price points rise, the pack has to justify the spend instantly on shelf. We’re seeing a shift toward darker glass, minimalist labels, embossed details, and premium closures that signal care and craft. These design choices are not just aesthetic. They are functional cues that reinforce freshness, quality, and expertise. In a crowded shelf, where many products appear similar, distinctive packaging becomes a key differentiator and a driver of conversion.”

Seggiano customers have a desire for “Stunning bottles that become artwork in their own right – something to be proudly displayed when guests come over vs. hidden in a back cupboard (though EVOO is better stored there!)” says Winette Winston, CEO of Seggiano.

Story and value

With premium bottles of oil being sold at an often much higher price point than the more highly processed, mainstream ones, it’s vital to justify the extra cost. Tell its story and highlight what makes it such a high quality alternative to what your customers can get hold of elsewhere.

“We find growing interest in oil mills that are investing in regenerative agriculture: biodiversity, cover crops, lowered pesticide and fertiliser usage, carbon sequestration, no-till soil. The ability to “trace their bottle” from the final product to the grove where the olives were harvested,” begins Winette.

Seggiano’s award-winning range of extra virgin olive oils, sold under its Lunaio sister brand, is a perfect case in point. “The Lunaio story begins in Seggiano, a medieval hilltown on the slopes of Monte Amiata in Tuscany (which our full range is named after!). “Lunaio” is the affectionate nickname for the people of this village, known for harvesting olives by hand under the moonlight each autumn because the cooler temperatures and lack of sunlight helped reduce oxidation to create the freshest oils,” explains Winette.

The brand’s classic Lunaio Organic Italian Extra Virgin Olive Oil (500mL and 1L) is still crafted in nearby Montenero d’Orcia, where the rare Olivastra Seggianese olive grows – a variety found only at the intersection of Tuscany’s Maremma, Monte Amiata, and Val d’Orcia landscapes. It’s one of five predominantly local varieties in the oil, which also has: Frantoio, Leccino, Meraiolo, and Leccio del Corno olives. “It has a delicious creamy density, buttery taste and a balanced hint of pepperiness,” explains Winette.

Making it work

When shoppers are spending a reasonable amount of money on an oil, it stands within reason that they want it to be as versatile as possible – so many people use a single olive oil, perhaps even extra virgin, for multiple purposes in the kitchen. But that’s not necessarily a good move, as different oils carry differing functionalities. This is something that GOOD PHATS is keen to educate customers on.

“GOOD PHATS is built around use-case-led cooking giving people the right tool for the job, whether that’s searing, roasting, or finishing,” explains Tom Redwood, founder. “This mirrors how other categories (like coffee or wine) have evolved, moving from generic to more considered, purpose-driven choices. The benefit is clarity instead of guessing, consumers can choose based on outcome: heat, flavour, or function.”

6 things to look out for in a great olive oil

1. “Tasting for that spicy, peppery tingle in the back of your throat!” Winette says. “It’s the polyphenols – powerful antioxidants that signal harvest freshness and support heart and gut health.

2. “PDO or PGI certification verifying where the olives were grown, harvested, and milled nearby to create your freshest EVOO. Preferably paired with a ‘trace your bottle’ feature that enables transparent sourcing info.

3. “A complete UV-blocking bottle to keep the product from oxidisation – this can be dark glass (traditional) or ceramic (gaining more popularity).

4. “The region where the olives are harvested – e.g. Rather than ‘Italy’ as a whole, where exactly in Italy? Olive varietal(s) stated, as more consumers have come to have specific preferences (similar to wine!). Italy has the largest number of native olive varietals in the world; 400+ distinct cultivars represent 40% of the world’s biodiversity.

5. “Specific harvest date – Month + Year (e.g. Oct 24) – to verify freshness. Looking for harvests between late October to early December, when the olives are turning from green to blushed purple.

6. “Tasting notes to give a sense of if it’s the kind of oil you’re looking for – for use case e.g. cookings vs. finishing and flavours e.g. robust vs. light.”

The art of dressings

While a great extra virgin olive oil and premium vinegar can create a delicious flavour boost for salads, some dishes require a little more punch – which is where a perfectly crafted dressing comes in. Thankfully, there are countless options on the market in 2026 which not only serve a purpose, but deliver a kaleidoscope of flavour that a whole meal can be centred around.

“Consumers are looking for dressings that deliver far more than basic functionality,” begins Tess Reed, founder of All Dressed Up. “Flavour has become a central priority, with shoppers increasingly drawn to bold, globally inspired profiles that add excitement to everyday meals and make salads genuinely craveworthy.”

Mainstream version are all too often packed with additives, but today’s consumer is seeking something altogether cleaner says Tess. “Ingredients are under greater scrutiny than ever. Consumers strongly prefer products made with recognisable, natural ingredients and without unnecessary additives, reflecting growing concerns around ultra-processed foods.

“Quality in dressings really starts with the ingredients. People are paying more attention to what’s on the label, so shorter, easy-to-understand ingredient lists are a big plus. The best dressings use natural acids like vinegar or citrus, along with real flavour from herbs, spices, or fermented ingredients.”

Of course, it’s also not just about what goes in them, it’s about how it all comes together. “A good dressing should feel balanced, with the right mix of acidity, fat, salt, and depth of flavour,” says Tess. “Texture matters too. You want something that’s smooth, coats your food properly, and has a nice consistency, rather than being too thin or separating immediately.”

Many of us know how to whip up a classic French dressing with a few storecupboard ingredients, but the reality is that too few of us have time to do so on a regular basis – which is why ranges like All Dressed Up, and The Garlic Farm’s selection of dressings including new organic recipes, are so well received by the fine food shopper.

“We recently relaunched our range of dressings, with new organic recipes that have been certified by the Soil Association,” begins Barnes Edwards, director of The Garlic Farm. “They’re easy to use and versatile with bright, fresh flavours - making them great staples for health-conscious customers. Of course, they all feature a good garlic kick.”

The Wild Island collection of fine oils and vinegars is also created at the farm. “These are crafted with provenance, quality and taste in mind, and can be used on their own or combined to create tempting dressings, dips, marinades and glazes,” says Barnes.

Ultimately, discerning shoppers are looking for “great flavour and good quality ingredients,” says Barnes, who is at present working towards strengthening the business’s environmental credentials. “We’re currently in the process of transitioning our products to organic and our dressings bear this label - so customers can rest assured they are made using organic farming practices, which can be better for soil, animal, plant and human health.”

What’s to come for the oils and dressings sector

“What’s particularly interesting is how these products are now straddling two roles,” continues Patrick. “On one hand, they remain everyday staples. On the other, they are being positioned as accessible luxuries, small upgrades that elevate a meal without requiring a significant financial commitment. This ‘premium for less’ dynamic is especially powerful in the current climate, where consumers are more selective with their spending but still seek moments of indulgence.

“The net effect is a category that is becoming more considered, more design-led, and more emotionally driven. Success is no longer just about taste or price. It is about how effectively a product communicates quality, origin, and purpose in the few seconds a shopper spends at shelf.”

The expert view on: what customers are looking for

“The term ‘extra virgin’ is an official and regulated standard in the world of olive oil and refers to the very highest quality of cold-pressed olive oil,” says Lucy Chaplin, oils product developer at Suma.

“Consumers who care about the quality of their oils and dressings will likely be looking for these, as well as choosing organic options to ensure no pesticides, insecticides, herbicides, and fungicides are used. All of these can have a hugely damaging effect on ecosystems.

“Reducing packaging waste is important to ethical consumers. Suma bottled oils are available in bulk 5L containers. Consumers are looking to reduce waste by buying in bulk and decanting into glass bottles, reducing waste and environmental impact.”

What’s trend for BBQ season 2026?

“Meat boxes are one of our biggest growing areas – they’re ideal for when people are looking to host on a weekend and want to order a mixed selection,” says Lauren Johnson Ginn of Farmfetch.

“We have quite an interesting range of them, for example our Welsh version which holds lots of beautiful Welsh meat from Douglas Willis.”

Covid-19 saw the advent of the at-home pizza oven, and now we’re entering the era of incredible slow cooked meat at home.

“People are really keen on slow roasting joints, particularly brisket and salt march lamb shoulder, and last year we collaborated with DJ Barbecue who created some great low and slow barbecue tutorials for us,” she says. “There’s definitely a strong American influence when it comes to barbecue in the UK; we see quite a high number of people looking for things like whiskey-infused barbecue chips.”

When it comes to catering for vegetarians, Lauren says it’s all about the seasoning. “Cauliflower steaks and jackfruit are great options for vegetarians and vegans, and chances are you’ll already have some vegetables that can be grilled in stock.” A Mediterranean-style seasoning as well as classic smoky barbecue flavours are going down well at Farmfetch.