Cookbook:Almond Oil
| Almond Oil | |
|---|---|
 | |
| Category | Fats and oils |
Cookbook | Recipes | Ingredients
Almond oil, not to be confused with almond essential oil, is a vegetable oil pressed from almonds.
Characteristics[edit | edit source]
Almond oil is light yellow with a mild, nutty flavor. It is rich in monounsaturated fats and vitamin E.
Varieties[edit | edit source]
Almond oil comes in two primary types. Cold-pressed and unrefined oil is flavorful but does not work well for high-heat cooking—as such, it is better as a "finishing" oil.[1] Refined almond oil has a higher smoke point and can be used in cooking.
Selection and storage[edit | edit source]
Like all oils, almond oil should be kept in a cool dark place to prevent rancidity and the development of off flavors.
Use[edit | edit source]
As a finishing oil, almond oil can be used for salads and dishes that are finished cooking such as pasta. People with nut allergies should avoid almond oil.
Recipes[edit | edit source]
References[edit | edit source]
- ↑ "A Complete Guide To Cooking Oils | Invent Your Recipe". inventyourrecipe.com. 2023-07-27. Retrieved 2023-12-30.