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HAZELNUT OIL, PURE TOASTED
Toasted nut oils, pressed from premium nuts heated and browned on a flat grill, provide rich flavors in a wide variety of culinary applications. Once opened, keep all nut oils refrigerated for longer shelf life. Nut oils can become rancid over time if left in the hot kitchen.
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GRAPESEED OIL
Vegetable seed oil pressed from several grape varieties. Grapeseed oil has a light flavor and contains a high level of polyunsaturated fat. It can also be heated up to 450°F, making it the ideal healthy cooking partner. Good for stir-frying, sauteing, and baking, grape seed oil has a clean, light taste that holds flavor quite well. Because of its neutral taste, it is often used as a base in salad dressings. It has a high smoke point of 420-428° F. The nutty flavor works well in vinaigrettes with any type of vinegar, never overwhelming the other ingredients. Grapeseed oil is also commonly blended with more intensely flavored oils. Another fact to keep in mind is that grapeseed oil is an excellent substitute for butter or canola oil.
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CANOLA OIL
Canola is a low-acid cultivar of rapeseed. As a term canola may refer to both an edible oil produced from the seed of any of several varieties of the Brassicaceae family of plants.
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COCONUT OIL, VIRGIN, NUTIVA
Coconut is one of the world’s most nourishing superfoods. Nutiva Organic Virgin Coconut Oil has a creamy taste of the tropics and is great for sautéing, baking, enhancing your favorite recipes, and body care.
