Graza Co. Squeeze "Drizzle" and "Sizzle" Olive Oil Set
Enjoy the best of both worlds with Graza’s “Drizzle & Sizzle” combo pack of extra-virgin olive oils. Grown and made in Jaen, Spain, the country where about half the world’s olive oil is produced, Graza uses 100% picual olives for both their blends of extra virgin olive oil. Use “Drizzle” for finishing, made from olives harvested by hand in October when they are still young, green and not fully ripe. The younger olives make an olive oil that is full of attitude, grassy and peppery, with a spicy zip that finishes a dish beautifully. “Sizzle” is for everyday cooking, made from picual olives harvested in December and January, when they are more mature and juicy. Once pressed, “Sizzle” is a bit more mellow and milder in flavor—though still with a grassy, peppery bite—perfect for roasting, searing, poaching, pan frying, baking and marinating. Both versions also come packaged in an easy to use squeeze bottle, so you can emulate exactly what chefs do in restaurants.
Dong He Oil Cold Pressed Peanut Oil
Peanut oil is great for stir-frying thanks to its high, 450℉ smoke point, but most brands can taste bitter on the finish. Not Dong He’s Cold-Pressed Peanut Oil. It’s made with Tainan No. 9 nuts, a special peanut varietal with a high oil content only found in Taiwan. Using the same practices since 1921, Dong He never heats the peanuts or oil during production, which could harm the flavor and reduce the nutrients in the finished product. This cold-press technique makes the oil’s aroma so warm and nutty, our kitchen team likened it to smelling “liquid peanut butter.” But the flavor is still mild enough to work well in both sweet and savory applications—it adds a nutty flavor profile to any dish. And unlike vegetable or canola oil, it won’t turn bitter when stir-frying, frying or searing thanks to its higher smoke point.
FarmTrue Ghee
Traditionally produced in India, ghee is made by slowly cooking butter to remove the moisture and butter solids to produce a pure, buttery fat with a high smoke point. This Connecticut-made, shelf-stable ghee, made from the milk of grass-fed cows. The Traditional Ghee has a particularly clear, buttery flavor that makes it ideal for sautéing fish and shellfish, chicken and delicate vegetables. We love it melted and tossed with popcorn (without any water content, it keeps the popcorn crisp and light). The subtle, garlicky flavor of the Garlic Scape ghee (butter cooked long enough to remove its moisture and solids) is perfect for sautéing vegetables, greens and chicken, or smearing across toast or crisping up a grilled-cheese sandwich. Its great on popcorn (paired with salt, pepper and pinch of cayenne), tossed with warm buttered noodles and Parmesan or drizzled on soft, creamy polenta, where its rich flavor can truly be savored.
Fatworks Cage Free Duck Fat
Pasture-raised ducks are expensive to raise and therefore very rare, so artisanal producer Fatworks, based in Colorado, has a very limited amount of this premium duck fat. It is the only pasture-raised duck fat sold nationally and far superior to the frozen tubs of duck fat found in grocery stores. The company kettle-renders and filters their product in small batches for a pure, clear-tasting product. And the extra effort is worth it: Pasture-Raised Duck Fat has a savory, nutty richness, elevating the most basic foods with an indescribable depth.
Fatworks Organic Free-Range Chicken Fat
Nothing imparts buttery, roasted richness like golden schmaltz, or chicken fat, and artisanal producer Fatworks, based in Colorado, sells this unseasoned small-batch version so it's especially versatile and can be flavored to your liking. We love using it to add savory, meaty flavor to morning eggs or extra nuance to any chicken recipe. Fatworks' careful sourcing—only from small family farms—and kettle-rendering processing method ensure a velvety, full-flavored product that can be treated like a high-quality butter or olive oil.
Fatworks Pasture Raised Pork Lard
More robust and aromatic than any other lard we've come across, Fatworks' Pasture-Raised Pork Lard has a meaty, mouthwatering flavor, and it's easy to spoon out and measure. Note that unlike neutral-tasting leaf lard, this small-batch cooking fat is made from pure belly fat and back fat, so it imparts a clear nutty richness to dishes. The Colorado-based producer sources from small family farms and kettle-renders its fat in small batches, ensuring a high-quality product. Take advantage of the lard's high smoke point (350 degrees Fahrenheit) for frying potatoes or sautéing vegetables.
TartufLanghe L'Oro in Cucina Extra Virgin Olive Oil With Black Truffle Slices
While most truffle oils just use flavorings and aromas, TartufLanghe’s Black Truffle Oil actually contains real truffles. Produced in the heart of Italy’s truffle region, Alba, Italy, this truffle oil starts with a punchy green extra virgin olive oil base that combines notes of fresh vegetables, almonds, fresh flowers and fruit. The result is a fruity and delicate flavor that pairs beautifully with small slices of freeze-dried black winter truffle—packed full of deep, earthy, musky notes. Use sparingly, as the rich heady taste of truffles, plus hints of allium, make this truffle oil a phenomenal but powerful finisher for pastas, pizza, meats, vegetables, eggs and more.
[description-break] Ingredients [/title] Ingredients: Italian extra virgin olive oil 99%, freeze-dried black winter truffle (Tuber melanosporum Vitt) 0.15% (like 0.75% of fresh truffle), natural flavor.Allergens: None[/accordion] Specifications [/title] Net Weight: 100 milliliters
Place of Origin: [/accordions-break] Drizzle over pasta dishes, risottos, cheese dishes, pizzas, beef tartare or carpaccio, mashed potatoes, eggs, or steamed fish. [/how-to-use-break]
Ravida Lemon Olive Oil
This unfiltered, extra-virgin olive oil from Sicily is delicately soft and fruity, with gentle spicy notes and a pleasant hint of lemon. We love its perfect balance between peppery and bitter—a feat even the best producers struggle to pull off. Rather than a sharp, pungent hit of pepper like some brands, this lemony EVOO leaves only a light tingle at the back of the throat. And unlike other lemon oils, which often taste artificial or too strong, this oil tastes simply of fresh lemon zest, with no bitterness or acidity. Family-owned Ravida Azienda Agricola makes their lemon rendition from Biancolilla olives that are handpicked in autumn then pressed immediately, along with organic Zagara Bianca lemons. The result is a complex, well-rounded finishing olive oil that has a remarkable capacity to heighten flavors, from meats and cheeses, to salad dressing, risotto, seafood, rice dishes, soups and more.
Kuki Hojun (Full Bodied) Sesame Oil
Incredibly fragrant and full-bodied, this rich sesame oil is better than any supermarket brand we’ve tried. The warm, nutty oil offers the best of both worlds: The flavor reminds us of a darker toasted sesame oil, but unlike those—which tend to be limited to finishing due to the low smoke point—it can be used for cooking, like that of a lighter sesame oil. Kuki’s oil gets its rich, dark, deep flavor from the highest-quality sesame seeds, which are slow-pressed using traditional methods without the use of any chemicals (often added to mass-produced brands to speed up extraction). The whole process takes roughly 1.5 months, but it’s worth it—this sesame oil is unlike any other we’ve tasted. Try the oil as a finish for stir-fries, soups or noodles; mixed into marinades dressings or as a cooking oil.
Moulin de la Veyssière Virgin Walnut Oil (Huile de Noix du Perigord AOP)
Velvety with clear walnut flavor, Moulin de la Veyssière’s Virgin Walnut Oil was Milk Street’s winner in a taste test of high-quality walnut oils—it’s no wonder the French call it “yellow gold.” Grown in southwest France, prized Périgord walnuts have a designated AOP, or “protected designation of origin,” and the company has used them to make their oil since 1857. The process starts by crushing walnut kernels into a paste with a flint wheel, then heating the mixture to add flavor and pressing it, before adding it to barrels to decant for several weeks. Unlike many other versions on the market, this oil is not too tannic or bitter, tasting only of pure, buttery walnuts. Use it in baking to add a nutty flavor to loaf cakes and cookies, or, since it has a low smoke point, as a finishing oil in salad dressings or drizzled over risotto.
O-Med Yuzu Arbequina Extra-Virgin Olive Oil
In Andalusia, Spain, the Garcia-Casas family makes small-batch olive oil from premium olives grown on their own farm. Their company, O-Med, is the first to make Yuzu Olive Oil, a delicate, incredibly balanced product made with real yuzu, a bright Asian citrus with an aroma that falls between a mandarin orange and a Meyer lemon. O-med's golden oil is made with 100% Arbequina olives, which are known for their buttery, aromatic flavor; the olive oil's light grassy notes are perfect complement for the floral-fruity aroma of yuzu.
50 Hertz Foods Green Sichuan Pepper Oil
We love the complex, mouth-numbing quality of floral, piney Sichuan peppercorns, but their aromatic compounds are notoriously short-lived, so store-bought dried versions are often stale and flavorless. Like a bold wine that needs a bit of time to breathe, Green Sichuan Pepper Oil has powerful resinous aromas and earthy, funky notes that some might find daunting when the bottle is first opened. No need to worry: With a bit of air, that intensity mellows and softens, and the oil's complex crushed-pine aroma comes through, along with floral-citrusy notes.
