O
il is an essential kitchen staple, but the prevalence of olive and veg-
etable varieties belies a diverse world of offerings. Specialty foods
are changing this with distinctive products that impart nuanced and bold
flavors to prepared foods. These oils are best used as a garnish to drizzle
on soups or grilled fish, in vinaigrettes or other sauces, or as a seasoning
where the oil's flavor can be absorbed into porous ingredients like legumes
or pasta. Joanna Pruess shares three recipes that spotlight a different spe-
cialty oil—pistachio oil (pictured), almond ker-
nel oil, and pumpkin seed oil—each of which
completes a dish in its own unique way. Find
the recipes at specialtyfood.com/oil-recipes.
PHOTOS:
MARK
FERRI;
FOOD
STYLING:
LESLIE
ORLANDINI;
PROPS
STYLING:
FRANCINE
MATALON-DEGNI
prepared food focus
FALL 2015 73
Specialty Oil Infusions
@
FIND 3
RECIPES
ONLINE
