COOKING WITH THE MOTHER OF ALL OILS
What does it taste like?
Light, neutral, and just a little buttery. If you have a sommelier-level palate, you might describe it as having a 'slight buttery, hazelnut bouquet at the end.' Unlike many oils, it offers a luscious, round mouthfeel without the lingering greasy sensation that other oils often leave behind. This quality makes it ideal for chefs, as the oil elevates the delicate flavors of what you’re cooking instead of masking them, unlike many other oils.
Ok, break it down for me, what are the top five benefits of this oil?
Amplifies Flavors: A neutral yet slightly buttery essence doesn't overpower but elevates delicate ingredient flavors with healthy fats, unlocking tasty textures like crispy, creamy, tender, light, and flaky.
Healthy Omega-9 (13g): Unparalleled purity with the highest composition of healthy Omega-9 fats (93%), surpassing olive and avocado oil (~70%). It contains 75% less saturated fat and only a fraction of Omega-6 fats linked to inflammation.
Highest Smoke Point (535°F): Achieve richer flavors and textures at high heat without imparting burnt or off flavors. It boasts a roughly 125°F higher smoke point than EVOO.
Extra Versatile: The chef-grade everything oil can do it all—create bolder stir-fry, fluffier dips, brighter dressings, richer sears, lighter frying, and healthier baking.
What makes this oil unique in the kitchen?
We like to say it's the purest chef-grade cooking oil that’s suitable for all culinary tasks: searing, roasting, grilling, frying, dips, dressings, and even in smoothies and coffees.
The oil helps elevate delicate flavors and textures, excelling at clarity of flavor. While olive or avocado oil may overpower the miso in a miso dressing, or the mint in a pesto, or impart an off flavor in charred broccoli, Algae oil helps dishes like these shine.
With a superior smoke point at 535°F (higher than olive and avocado oil), cooking at high heat unlocks delicious flavors and textures. Algae oil allows you to cook at extremely high temperatures without imparting burnt or off notes that you may get from other oils.
Rich in Omega-9 fats, it's ideal for plant-based dishes, dressings, dips, etc. Plant-based dishes often need fat to enhance flavor, and algae oil excels in this regard. It also performs exceptionally well in emulsifications; dips are fluffier, and dressings are brighter. We even add the oil to smoothies for extra creaminess, as fats help with nutrient absorption.
If I wanted to experience this oil in all its glory, what are a few dishes to try?
Stir Fry: Excellent with veggie or protein-based stir-fry; we tend to throw in a big bunch of whatever aromatic herbs we have around. It really helps elevate the herby flavors without masking them, unlike olive oil. One of our favorites is garlic-fried rice finished with mint and Thai basil.
Sautéing: You will get an extremely clean but crunchy sear in a sauté pan or cast-iron skillet. It does not create any 'burnt' or rancid flavors you may find when searing at very high heat. Give mushrooms, leeks, or a protein of your choice a heavy sear and see for yourself!
Dips/Dressings: We particularly love miso-ginger dressings with this oil; it’s extremely bright and light with a great overall mouthfeel. Additionally, we highly suggest a pesto or hummus—give them some added flair with some heat (jalapeño or chili) and bright acid at the end. The fullness achieved is divine.
Eggs: We are receiving continued feedback; people love their eggs with this oil. They turn out extremely light and fluffy. When fried with an egg, an extremely crispy and crunchy texture comes through. Don't be shy with the amount of oil you use in this application.
Smoothies: This is a slight curveball, but many love it in smoothies/coffee. Good fats help you absorb nutrients, but they also make the texture of the smoothie creamier and lighter.
