Clay Oliver only started pressing small-batch oils in 2012 as an attempt to save his century-old family farm in Georgia, which had been struggling since the Great Recession; now, his oils are highly sought after by restaurant chefs throughout the country. Oliver Farm's Sunflower Oil is the producer's premier small-batch culinary oil, cold-pressed from whole seeds grown on the family's sprawling sunflower fields. The oil tastes like pure toasted sunflower seeds, with a full, rich flavor and clear golden hue like the flowers they came from. The seeds have an especially high oleic acid content, which makes the product both healthier and more shelf-stable than other sunflower oils. Its luscious and silky consistency is perfect for using raw as part of a delicately nutty salad dressing or finishing oil, as well as for imparting a toasty quality in cooking. Use Oliver Farm Sunflower Oil in place of extra-virgin olive oil for more interesting, flavorful vinaigrettes; we especially like the oil's toasty quality in salads with nuts and seeds. Swap it for the olive oil in our Lentil Salad with Gorgonzola to complement the salad’s crunchy toasted walnuts, or use it to layer flavor in Hot Smoked Salmon Salad with Arugula, Avocado and Pumpkin Seeds. Sunflower oil also forms the base in fragrant, herb-infused Piri Piri Oil, a spicy condiment that's offered on nearly every restaurant table in Portugal. On the sweet side, use Oliver Farm's product to boost the aroma of our Sesame Oat Crumble, which also features nutty pumpkin seeds and earthy tahini. Its nutty flavor adds lushness to oatmeal (especially paired with dried fruits and nuts) or homemade granola. Or simply use it to flavor popcorn.