The spice aisle in the grocery store makes us feel like kids in a candy store. So many different things can be layered to create time-tested or wholly unique flavors. The oil section is recently becoming a favorite of ours as well. It is amazing the different flavors and results you get from different types of oils. Olive oil is always delicious and healthy: extra virgin tastes very distinct and robust, while regular is more easily blended into other flavor profiles. My sister in law introduced me to Grapeseed oil, which is divine because of its ability to make things so light and crisp when used as a frying oil (in her case, she used small pita pieces to make amazing pita chips for dipping.) The flavor is also very faint, making it a good oil substitute into any dish requiring a vegetable oil.
A few weeks ago, Cory and I stumbled across what is now a favorite oil made from toasted walnuts. Yes, you heard that right…. they can make crazy oils out of olives and various veggies… and also from nuts.
As one could imagine, there is a very concentrated nutty flavor to this oil. That said, it is also very delicious, especially when added to hearty foods–for example, sausage cooked in a little bit of this tastes like Germany in your kitchen. Something about the walnut essence gives foods a really wonderful, hearty, earthy, umami even, taste. (Click on umami if you’re not sure what I’m talking about, and it’ll direct you to the Wikipedia article–really interesting stuff, even if you’re not a foodie) My point is, it’s the new arrival in cooking oils, but it’s really a must-try for anyone who needs a bit of oomph in their dishes.
-Ashley
