Roasted garlic algae oil with white miso, yuzu and green onion, in collaboration with Nara Smith. Perfect for cooking, seasoning, and making sauces. From the makers, Algae Cooking Club: Each bottle is steeped slowly for hours, just like Nara does in her own kitchen, to draw out maximum flavor and freshness. The result is a rich roasted garlic oil with bright hints of yuzu and the savory depth of miso, all in our buttery, chef-grade algae oil. Ingredients: Culinary algae oil, roasted garlic, miso powder, scallions, garlic extract, yuzu extract, vitamin e. Contains soy. Uses: Drizzle, roast, bake or sauté. All the flavor, none of the peeling. Algae Oil Benefits: Amplifies Flavors: Light and slightly buttery, this is the chef-preferred oil that enhances flavors unlike Olive and Avocado oil which overpower flavors. Highest Good Fats: More healthy Omega-9 Monounsaturated fats and 75% less saturated fat compared to Avocado and Olive Oil. Highest Smoke Point: 535°F, +125° more than Olive Oil. High heat unlocks tasty textures; creamy, crunchy, fluffy, flaky, tender. Lowest Omega-6: The lowest level of Omega-6 fat among most common oils, a fat linked to gut inflammation. Lowest Impact: 1/10th land and water usage of Vegetable Oil and 1/2 the carbon footprint of Avocado Oil. Algae Cooking Club is based in Los Angeles, CA.
