Chili Lemongrass Oil

This fragrant lemongrass-infused oil has a slight hint of spice to kick it up a notch. Double the recipe and refrigerate any leftover oil in an airtight container to use as the base of a salad dressing or toss with noodles for a simple side dish.

Celery Root and Potato Puree with Truffle Oil

Celery root and truffle oil add exotic flavour to mashed potatoes. If you can't find truffle oil, use extra-virgin olive oil.

Hot Herbed Oil

The longer this spicy-hot oil sits, the hotter it gets. Drizzle it over pizzas or use it for saut?g or stir-frying.

Canola Oil Vinaigrette

A favourite among chefs and home cooks alike, cold-pressed canola oil has a pleasing earthy taste, tolerance to heat and heart-health benefits. Try this liquid gold whisked into a vinaigrette over your favourite greens. 

Rutabaga Soup With Chive-Basil Oil

This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.

Rosemary Oil

Grapeseed Oil Vinaigrette

Olive Oil & Almond Cake

Oven-Poached Lemon-Oil Fish

This easy-to-make fish is meltingly tender and not at all oily. Leaving the skin on helps hold the fish together while poaching. Previously frozen fish doesn't work well in this cooking method because it releases too much liquid. Serve with crusty bread to sop up the liquid.

Grilled Fish with Olive Oil

For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.