But given the price, the size of my kitchen and the fact that oils don’t stay fresh forever, I’m forced to narrow it down to just one: Roasted Walnut Oil. Rich, deep and complex, this oil captures the essence of roasted walnuts without being too overpowering.
It's uses are endless: in a vinaigrette (especially for stronger assertive greens like arugula), tossed with walnuts and other nuts before roasting, as a dipping sauce, in biscotti. And from their recipe files: on popcorn, in a pesto or even in a carrot cake! My biggest challenge with this oil is to keep it fresh. Recently, I’ve hit on a great solution: share it. Either split a container with a friend or decant some into a pretty bottle, glue on a handmade label and tie it with string to make a great hostess gift.