People always ask me about the Algae Cooking Club oils I sell at Relish because they’re lured in by flavors like smoked tomato and roasted garlic. But then when I tell them that the oils are actually made with algae (nope, it’s not just a cute name!), they usually end up sheepishly putting the bottle back on the shelf.

For many people, even seaweed is a bridge too far. But algae? LIKE POND SCUM ALGAE? Despite running a specialty food and cooking shop, I can be pretty persnickety about food myself, so I was also kind of grossed out by the idea at first.

Eventually I tried it though, and it’s really become my go-to oil for cooking, especially now that we know canola oil is trash. It has a neutral flavor that’s a little bit buttery and a high smoke point, which makes it an absolute workhorse in the kitchen. Let’s discuss:

• Not only does it have a high smoke point, it has the highest smoke point of any oil.
• It also has the highest composition of Omega-9 fatty acids.
• Algae oil is not a seed oil.
• It’s also more sustainable than other oils, since algae doesn’t need pesticides or herbicides and it requires fewer natural resources to grow.
• Algae oil is cold-pressed, rather than being extracted with chemical solvents, which is an issue with common inexpensive oils.

Right now at Relish, I carry:

Algae Cooking Club Smoked Tomato Oil, a limited edition that has the aroma and flavor of a ripe tomato charred on the grill. I love it for tossing with pasta, drizzling over vegetables, and just today I used it for a mayo-free potato salad.

Algae Cooking Club Roasted Garlic Oil, a collaboration with Nara Smith that infuses the algae oil with garlic, yuzu, and red miso. This is the one you’re gonna want to soak up with a good crusty bread!

Algae Cooking Club Shiitake Mushroom Oil, an umami bomb that’s a natural for drizzling over okonomiyaki, fried rice, and other Asian dishes, but also unexpectedly delicious as a finish for pizza.