Cold-pressed from fresh, unroasted peanuts — that's the "green" in green peanut oil — this finishing oil has a delicate, distinctly nutty pop that chef Sean Brock once described as tasting like standing in a peanut field pulling them straight from the ground. Our friends Clay Oliver and his family press, filter, and bottle every batch in Pitts, Georgia, deep in peanut country and not far from where a young Jimmy Carter grew up on a peanut farm of his own. It's the kind of oil that gets named by the chefs who cook with it — Miller Union's Steven Satterfield coined "Green" for its bright, popping flavor — and it's earned a 2016 Good Food Award and a nod from The New York Times along the way. Finish roasted vegetables, noodles, or hummus with it for a taste unlike any other peanut oil on the shelf. Like olive oil, green peanut oil is predominantly a monounsaturated fat, making it a heart-healthy choice for everyday cooking — it also brings natural vitamin E and plant sterols that olive oil doesn't offer in the same amounts. Allergens: Peanuts. Made in a facility that also processes tree-nuts. 8 oz.
