A splash of olive oil is typically the first thing to hit the pan the moment I start cooking. With a smoke point of around 400ºF, a little bit of olive oil goes a long way—from kickstarting the Maillard reaction for perfectly crispy and charred foods to dressing up a simple vinaigrette. The ubiquitous, versatile, relatively affordable oil, has long been a mainstay in my kitchen.
But according to Daniel Humm, a plant-based chef and the club culinary officer of the newly-launched brand Algae Cooking Club, EVOO may soon be dethroned from its reigning spot in my pantry. Yep, there’s a new(ish) oil in town promising to deliver some fabulous liquid gold for all of your cooking needs with just as many, if not more, benefits than regular ol’ olive oil: algae oil.
I had the opportunity to try Algae Cooking Club’s chef-grade algae oil, and…
Read the full article originally published at www.wellandgood.com.