Cooking School

Discover specialty oils

Wild Mushroom Crostini <br> Photography by Matthew Kimura Author: Canadian Living Credits: Wild Mushroom Crostini <br> Photography by Matthew Kimura

Cooking School

Discover specialty oils

Pumpkin seed oil
Dark, thick pumpkin seed oil is pressed from the roasted seeds of the Austrian Styrian pumpkin. Since they have no shell, these seeds can easily be pressed into oil. Because of its rich, nutty flavour, pumpkin seed oil has been popular for years in Austria tossed with potato salad or drizzled over steamed vegetables.

Hazelnut oil
This fragrant oil, pressed from hazelnuts, has a roasted nut flavour that is well suited to dressings, marinades and baked goods.

Walnut oil
With a strong, distinctive flavour, walnut oil is cold-pressed from dries walnuts. Walnut oils from France are the most flavourful.

Avocado oil
Originating in Australia and New Zealand, premium avocado oil is cold-pressed, that is, the oil is extracted from the first pressing of avocado flesh and left completely natural and unrefined. This vibrant green, viscous oil has a soft, nutty aroma and smooth avocado flavour that combines well with lemon, chilis and strong herbs, such as rosemary. It is rich in vitamins E and D.

How to store:
When purchasing oils, choose a size that you will use within a year and store in a cool, dark place. Once opened, refrigerate the oil. If it solidifies, let it stand for about an hour at room temperature to liquefy.

Four easy recipes:
Avocado Mayonnaise
Roasted Hazelnut-Stuffed Chicken Breasts
Walnut-Oil Marinated Lamb Chops
Wild Mushroom Crostini

How to use:
Shake in a vinaigrette.
Drizzle over soups.
Drizzle over steamed vegetables.
Brush onto skin (chicken or fish).
Brush onto croutons or croûtes.

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Cooking School

Discover specialty oils

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