Okra Seed Oil

This limited edition, cold pressed Okra Seed Oil is our favorite finishing oil EVER. Now you can get the unique ingredient that is knocking the socks off of chefs everywhere. Its texture is rich and buttery with a delicate vegetal taste and complex flavors that bring out the best in raw fresh flavors. It's delicious on cucumbers, heavenly on Sea Island Red Peas, and transformative on fresh sliced tomatoes. Clay Oliver is passionate about creating cold pressed artisanal oils from traditional Southern ingredients and his Okra oil has become a hot ingredient with chefs across the country. One taste and you'll know why we're head over heals for Okra Seed Oil.

2 oz.

HOW TO USE OKRA SEED OIL

This is a finishing oil meant to be used cold, not for cooking. Drizzle a small amount on top of finished dishes, or use it in a salad. It has a delicate but distinct flavor that add a restaurant-worthy pizazz to everything. Chefs love to drizzle it over grilled fish and chicken or in relishes and salads. Chef Maricela Vega uses it in a Sea Island Red Pea salad with chard stems and pickled raisins. I diced up some cucumbers and tomatoes and drizzled them with a bit of okra seed oil a very small splash of good red wine vinegar and a bit of salt and pepper and it was heavenly.  Okra Seed OIl really shines with corn and tomatoes so it's the star player in our grilled corn relish on to of crispy bean cakes. We use it as the finishing touch to our Heirloom Tomato Gazpacho.