A new kind of neutral oil. The oil in most kitchens hasn't changed in decades. We started over with algae: light and a lil' buttery, so herbs taste brighter and garlic tastes like garlic. Crank it up to 535°F for golden, crackly sears and crispy-edged potatoes, or whisk it into silky aioli. 13g Omega-9 in every tablespoon. Sear it. Roast it. Bake it.
