Before I started cooking on a semi regular basis, I would see flavored oils in the store or receive them as gifts and wonder, “what the heck do i do with this?” Now that I know how much punch flavored oils can add to very simple dishes, I can’t get enough!
Using a flavored or alternative oil (by alternative I mean something other than olive oil, as EVOO is what most people reach for when making vinaigrette or other dressings) is a great way to experiment and to make it seem like you spent a lot of time on the dish.
Olive Oil Tasting is a real thing, and many stores that specialize in culinary delights offer samples and tastes. That’s how I once ended up buying a $30 bottle of lemon-infused olive oil. DH was horrified when he saw the price tag, but that bottle has lasted me a long time. A little goes a long way, and I only use it when the flavoring makes sense – such as in the summer when the vegetables are coming in, I love to boil up some pasta, cool it, cut up some raw vegetables, and drizzle some of the lemon olive oil in it. Topped with fresh grated Parmesan cheese, it definitely tastes like something I’d spent a lot of time on. You can also make your own infused oils, but be sure to store according to directions because unlike flavored vinegar you have to be careful about making sure it doesn’t go rancid.
Recently I tried avocado oil from Mountain Rose Herbs, and it was FABULOUS! It reminded me a lot of olive oil, but did have the buttery texture they spoke of on their website. There was very little smell, unlike many olive oils. Hmm, I can’t wait to try making mayo with it (disclosure: I received a complimentary bottle for review). One of the things I appreciate about the Mountain Rose Herbs oils is that they are organic and use processes that respect the oil. No weird chemicals or additives.
For more about different kinds of oils, check out my post all about oil.
What’s your favorite way to use gourmet oil?
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