High oleic oil in tarallini: what it means and why we use it

If you read on the tarallini label "high-oleic sunflower oil," it's natural to wonder: Is that a good thing? What difference does it make? Why not just use extra virgin olive oil?

In this guide, we'll explain it simply: what "high-oleic" means, what really changes in the tarallino, and why we use it alongside EVO oil at Murgrà.

In brief: "high-oleic" means that the oil contains a high percentage of oleic acid, a fat also present in olive oil. In a baked good like tarallini, it can help achieve a more stable result, with consistent performance and a clean taste sensation.

What "high-oleic" means (without technical jargon)

"Oleic" comes from oleic acid, a type of fat naturally present in various vegetable oils (and in very high quantities in olive oil).

When an oil is defined as high-oleic, it means it has been selected or produced to have a higher percentage of oleic acid compared to a "standard" oil of the same family (e.g., compared to a regular sunflower oil).

Why is this relevant for tarallini? Because tarallini are a baked product: during baking, the choice of fats affects:

yield and structure,
fragrance,
product stability over time,
final mouthfeel.

What changes in the tarallino (what you notice when you eat it)

When high-oleic oil is used in a well-balanced recipe, it often results in:

1) A "cleaner" and more balanced taste

High-oleic sunflower oil tends to have a very delicate profile that doesn't overpower other flavors. In tarallini, this is useful if you want to bring out:

the taste of reground durum wheat semolina,
the note of EVO oil,
the savoriness and aromas (if present).

2) Greater stability during baking and over time

In general, some oils are more stable when used in baked goods. This can help maintain a more pleasant and consistent sensation over time, especially when the product needs to reach your home and remain good for days or weeks.

3) A more consistent fragrance

In dry baked goods, "fragrance" isn't just crispiness: it's also how the tarallino remains enjoyable, not heavy, with a balanced aromatic profile.

"But then why not just use extra virgin olive oil?"

A very fair question. And indeed, Murgrà also uses EVO oil.

The point is this: using only EVO or a carefully considered mix are two choices of style and recipe.

EVO oil: brings aroma, identity, and the Mediterranean "signature."
High-oleic: helps provide balance and a clean taste, leaving space for other ingredients.

In practice: EVO for character, high-oleic for balance. If the mix is well-made, the result is a more harmonious tarallino.