Sweetgreen Switches To Extra Virgin Olive Oil, Completely Removes Seed Oils From Menu
Sweetgreen, one of the most recognizable health-focused fast casual restaurants, has just announced a major menu change. The company will no longer cook with seed-based oils, and instead use extra virgin olive oil exclusively. According to a press release, the oil overhaul goes into effect on October 24 and will become the new standard at Sweetgreen locations nationwide.
Previously, the company used sesame and sunflower seed oil. Although the move aligns with the company’s ethos of prioritizing high-quality, local, and minimally processed ingredients, extra virgin olive oil (EVOO) will surely impact the flavor of Sweetgreen’s roster of eats.
Nicolas Jammet, Sweetgreen Co-Founder and Chief Concept Officer said, “Reimagining fast food goes beyond the kitchen and starts with a strong, transparent supply chain. In addition to partnering with suppliers and growers we trust, we take into account how every ingredient is prepared, down to the oil it’s cooked in.”
Despite the company’s reasoning, the seed oils used are perfectly healthy in moderation. In fact, despite concerns that some seed oil varieties are high in trans-fats, according to Consumer Reports, the evidence is unfounded.
Bari Olive Oil Company will be Sweetgreen’s new EVOO provider. It’s family-owned, one of the oldest olive oil companies in the U.S., and was hand-selected for its shared commitment to sustainable farming and quality ingredients.
Extra virgin olive oil is one of, if not the, best oil option, but it carries a distinct taste that not everyone enjoys. It will be interesting to experience how using it affects Sweetgreen’s menu items.
