Jamie Oliver's Guide to become an oil expert

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What about the nuts and seeds?
Peanut oil, also known as groundnut oil, is a light coloured and mild tasting general purpose oil. It’s great for stir-fries because of the high temperature at which it starts to break down. The mild flavour lends itself well to Asian cooking. It’s just no good for those with peanut allergies, obviously.

In Marlborough, Uncle Joe’s are a boutique NZ company cold pressing oils for our enjoyment. They’ve just added pumpkin seed and mustard seed oils to their range. These are the ones you want to garnish your vegetables with, because like other pressed oils, they don’t have a high smoke point. They are made from 100 per cent seeds, are rich in colour, and taste great. Uncle Joe’s cold press all their oils, and as well as the seed oils, they also have walnut and hazelnut oils too. Both excellent for dipping bread into, especially if followed with some dukkah, or simply drizzled over vegetables, or in salads.

Sesame oil can come either straight up, or toasted for a richer depth of flavour. The strong sesame taste means it’s ideal for Asian cooking, and the toasted one is particularly good over something like beef Carpaccio. It’s also beaut in an Asian slaw or over noodles and greens. This one also withstands high temperatures, so like peanut, but with a bit more kick, sesame oil is great for sautéing and stir-frying.
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