What oil does Gordon Ramsay use for frying?

Gordon Ramsay’s Go-To Oil for Frying? It’s Olive Oil

When it comes to high-heat cooking, some chefs shy away from olive oil, worried it might burn or turn bitter. But not Gordon Ramsay. The fiery British culinary star—who’s earned multiple Michelin stars and built a global food empire—relies heavily on olive oil, even for frying.

Ramsay’s preference isn’t just about flavor; it’s about tradition and technique. In his restaurants and home kitchen alike, he often reaches for extra virgin olive oil when searing fish, sautéing vegetables, or crisping up a steak. While some assume extra virgin olive oil has a low smoke point, Ramsay has repeatedly shown that, when used correctly, it adds depth and richness without compromising results.

“I use olive oil for everything—roasting, frying, even drizzling at the end,” he once said in a kitchen tutorial. That confidence comes from years of experience, knowing exactly how much heat different oils can handle. And Ramsay isn’t alone: many top chefs now agree that high-quality extra virgin olive oil, with its robust flavor and high antioxidant content, can be a versatile staple—even beyond cold dishes and salads.

Still, it’s not the only oil in his arsenal. For very high-heat applications or deep frying, Ramsay sometimes blends olive oil with a more heat-stable oil, like rapeseed (canola), to get the best of both worlds: flavor and function.

At the end of the day, Ramsay’s oil of choice reflects his broader cooking philosophy: keep it simple, keep it honest, and never sacrifice flavor. As he’d likely say himself—if it’s good enough for the Mediterranean, it’s good enough for me.