Handcrafted olive oil pottery or tasting glasses from Italy, stylish decanters from France, whimsical oil dipping sets from California - the right accessories to store and serve up gourmet oil make a perfect gift for your favorite chef or gourmet oil enthusiast.

A favorite pick of serious connoisseurs is the Recognose Wheel. Based on the Wine Aroma Wheel, which articulates the flavors and aromas of wine, the Recognose Wheel does the same for olive oil. This olive oil tasting wheel is a helpful aid in identifying and describing the complex flavors and aromas of olive oil.

The wheel was developed by Richard Gawel, leader of the Australian Olive Association Tasting Panel. It lists 72 different terms that describe the complex range of aromas and tastes found in virgin olive oils. The terms are grouped into the main olive oil sensory classes of herbaceous, fruity, fragrant, spicy, nutty, dried, defects, tactile and taste.

At Tasty Oils, our customers can chose from a growing selection of tasteful gourmet oil accessories.

This oil is pressed from sweet almonds. French almond oil - huile d'amande - is famous for its delicate flavor and aroma of lightly toasted almonds. Almond oil made in USA is usually much milder and does not come close.

Apricot kernel oil (French: "Huile Noyau D'Abricot) is obtained from the dried kernels of the apricot tree. Its mild flavor will not overpower other ingredients when preparing a dish.

The oil is extracted by removing the pit from the apricot. The shell of the pit is cracked in order to access the kernel covered by the shell.

The oil is then pressed from the kernel. Because it is high in monounsaturated fat and contains no trans-fatty acids, apricot oil is very healthy.

Chefs like to use apricot oil in salad dressings. It can also be used for high heat cooking methods, like sauteing and pan-frying.

This golden oil, which sometimes has a reddish tinge, is pressed from the seeds of the Argan tree in Morocco, a rare and thorny evergreen tree. For 1 liter of oil, 6 to 7 adult trees have to be harvested.

Argans grow only in the southwestern part of Morocco. This oil is a favorite of chefs and oil connoisseurs, due to its strong and wild flavor. This oil is used for seasoning only - never for cooking. Argan oil has entered the European and American cuisine only recently, introduced by chefs who were inspired by its original flavor.

Famous for its nutty taste and exotic character, it enhances the taste and scents of vegetarian and oriental dishes, vegetables, couscous, seafood, pasta, egg dishes and bread and crepes.

According to medical studies, Argan Oil has been found to help liver functions, reduce high blood pressure, stabilize high cholesterol (by reducing the level of "bad" cholesterol and increasing the level of "good" cholesterol), neutralize free radicals and protect conjunctive tissue, fight obesity by reducing hunger pain if eaten during the morning hours. It is also an excellent source of vitamin E.

The fruits are harvested by beating branches with a stick. Once sun-dried, the nuts are cleaned of their pulp, and the nutshells are cracked between two rocks. The fleshy fruit is crushed and lightly roasted, then pressed mechanically. After decanting, the oil is filtered through blotting paper.

Avocado oil is one of few vegetable oils not pressed from seeds. It is produced from the fleshy pulp surrounding the avocado pit. As a culinary oil, many chefs compare avocado oil with olive oil, because of its versatility.

It is used as a food and cooking oil and as an ingredient in other dishes. Avocado oil has an unusually high smoke point of 255°C. It is a favorite of chefs as a carrier oil for other flavors.

This oil is high in monounsaturated fats and Vitamin E. Some olive oil producers, particularly in Australia and New Zealand, process olive oil during the olive season, and avocado oil during the rest of the year.

From the inscribed clay tablets of ancient Mesopotamia to modern healthy cooking manuals and opulent coffee-table books, literature about oil has its special place in the world's library.

When cooking and preparing dishes with oil, on a much deeper level we connect with the knowledge and spiritual wisdom accumulated over thousands of years. Reading and learning about tasty oils can be as enjoyable and enrichening an experience as using and tasting them.

Would you like to learn more about your favorite oil, or surprise a fellow oil connoisseur with an eclectic recipe collection? In Tasty Oils "recommended reading" section, we have just the right book for you - with works ranging from words of (cooking) wisdom to whimsical.

Often used in the Chinese cuisine, chili oil is made by steeping hot red chili peppers in vegetable oil. This spicy-hot, red-colored oil can be stored up to 6 months at room temperature. To preserve its character longer, it should be refrigerated.

Grape seed oil (also called grape oil) is a vegetable oil pressed from the seeds of wine grapes. Culinary uses of grape seed oil include salad dressings, marinades, deep frying, flavored oils and baking. Most grape seed oil is produced in Italy, France, Spain, and Argentina. In Europe, its beneficial effects have been known for centuries.

Grape seed oil has a relatively high smoke point, approximately 420 °F. That means it can be safely used to cook at high temperatures, in stir-fries, sautéing and fondue. Other positive attributes are its clean, light taste, sometimes described as "nutty". Grape seed oil is a common ingredient in salad dressings and homemade mayonnaise. It is also used as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices.

Grape see oil works well as part of a low-fat diet and is reputed to contain plentiful antioxidants. A study presented in 1993 at the American College of Cardiology Scientific Session showed that grape seed oil raised HDL levels by 13% and reduced LDL levels by 7% in three weeks. The total cholesterol/HDL ratio fell 15.6%, and the total LDL/HDL ratio fell 15.3%, which could be significant for those at risk of heart attack.

This fragrant, full-flavored oil is pressed from hazelnuts. It tastes like the roasted nut. Most hazelnut oil in the U.S. is imported from France.

This oil should be stored cool (under 65°F) and not longer than 3 months. It can be stored in a refrigerator to prevent rancidity. Hazelnut oil is often combined with lighter oils, due to its own strong flavor. It flavors dressings, sauces and main courses as well as baked goods.

Hazelnut oil is known for its delicious flavor. It can add luxurious elegance to a wide variety of fine dishes and pastries.

Hazelnut oil is extracted by first roasting ground hazelnuts in cast-iron kettles. This generates a warm paste which is then pressed in a hydraulic press. Then the oil is filtered and bottled.

Hazelnut oil is known for its significant health benefits. The fatty acid composition of hazelnut oil is comparable to that of olive oil, providing the same high oleic-acid content, resulting in health benefits that have become known as the "Mediterranean miracle".

For centuries now, Turkey has been the world's leading hazelnut oil producer. France is the only country that produces roasted hazelnut oil. This oil is extracted and processed like walnut oil.

Infused oils (also referred to as blended oils or flavored oils) are great sauce alternatives. The rich flavor of an infused oil can add an unforgettable mouth feel to a dish.

The fats contained in oils are the best carrier for the flavor notes of many herbs and spices. Infused oils have also become a favorite ingredient for many chefs because of the visual impact they can add to plate presentations - think sparkling oil droplets swirled on white china.

Also see truffle oils, morel and porcini oils.

Macadamia oil (also referred to as Macadamia nut oil) is pressed from the nut meat of the macadamia (Macadamia integrifolia) tree. It is used as a frying or salad oil.

While macadamias are grown in different parts of the world, oil gourmets in the US and Western Europe prefer the macadamia oil from Hawaii, where it is a distinctive element the islands' celebrated culinary culture.

Macadamia oil contains approximately 60% oleic acid, 19% palmitoleic acid, 2.8% Linoleic acid and 1% Linolenic acid. It also contains 3% omega-6 and 3% omega-3.

The refined oil is clear and lightly amber-colored. It has a slightly nutty odour. Macadamia oil is excellent for frying, due to its high heat capacity. Several properties make it an extremely valuable addition to a healthy diet. This oil contains up to 85% monounsaturated fats and has a shelf life of one to two years unrefrigerated. Its smoke point is at 410°F.

Oil pressed from olives is defined by different grades that were established by the International Olive Oil Council in 1990. Only two grades of oil, extra virgin and virgin, are the result of simple pressing.

"Extra virgin" describes olive oils with "perfect" flavor, rated 6.5 or higher by a panel of certified tasters. The level of free fatty acid (expressed as oleic acid) must not exceed one percent.

"Virgin" olive oil are described as having "good flavor" - rated less than 6.5 - with an acid level between 1 and 3 percent.

All extra virgin and virgin oil derives from a single pressing, in most cases the olives pressed only once.

The other grades of olive oil describe the result of two different processes. Sometimes they are labeled "rectified." That means additional steps have been taken to correct or rectify the flavor of a particular oil.

"Olive oil" (formerly labeled "pure") is mostly oil pressed from inferior fruit with an unacceptable flavor or an acidity higher than 3 percent. It is refined to the point of turning completely tasteless. Then, a small shot of virgin or extra virgin oil is blended in to add some character.

"Olive pomace oil" is the residue of the pressing process, called pomace. It is submitted to additional chemical refining to extract the last fraction of oil. A small amount of virgin or extra virgin oil is added for flavor. Pomace oils' acid levels can be as high as 20%.

Most of the olive oil consumed in the U.S. are imported from EU countries, where these labels are required. The California Olive Oil Council also has adopted the EU standards. Domestic olive oil labeled as "COOC Certified Extra Virgin" has been rated by a tasting panel.

Rectified oils are often blended with better-grade oil, resulting in acidity of less than 1%. Much of the oil sold in the U.S. labeled "extra virgin" is the result of this type of blending.

But the labeling definitions, imprecise as they are, aren’t required by the FDA. In fact, the FDA standards for olive oil were established in 1948, and the words extra virgin don’t appear anywhere. Under the FDA rules, the best grade of oil can have an oleic acid content of 1.4%. In other words, anything goes. So how do you know what you’re getting? Short of tasting the oil, you can’t be sure.

A common misconception has prevented many health-conscious consumers from discovering the culinary and dietary benefits of red palm oil. Palm oil does NOT equal palm kernel oil, which is produced from the seed of the palm kernel and high in saturated fats. Foods made with palm kernel oil are potentially harmful.

Red palm oil, on the other hand, is produced from the flesh of the palm fruit. It can be used in cooking, baking and food preparation. More recently, it has become a favorite "healthy oil" choice of chefs worldwide. Research has shown that red palm oil can be heated for food preparation without destroying its rich phytonutrient content.

Because of its dietary qualities, red palm oil today is considered a "food of the future."
Palm oil's red color serves a reminder to consumers to make the correct - healthy - choice.

Red palm oil is free of cholesterol and trans-fatty acids. Moreover, it is a rich source of phytonutrients such as beta-carotene, alpha-carotene, vitamin E, lycopene and other carotenoids. These carotenoids are behind the striking red colour of this palm oil.

Red palm oil been used for thousands of years as a cooking oil in the East, but has only recently become available in the West. Red palm oil is particularly healthy because it contains the above-mentioned carotenoids and a special form of vitamin E. Many different kinds of vitamin E occur in nature, and some forms of vitamin E are more beneficial than others.

Red palm oil contains vitamin E tocotrienols. This powerful form of vitamin E acts as a super-antioxidant. The carotenoids in red palm oil also act as antioxidants. One of these carotenoids, lycopene, is associated with a reduced risk of certain types of cancer. Red palm oil is the only vegetable oil that has an abundant tocotrienol content. Antioxidants are needed to counteract the harmful effects of so-called "free radicals" on our body.

Scientific studies conducted at the Universities of Louisiana and Wisconsin in the USA, the University of Reading in the UK, and the University of Western Ontario in Canada, have identified the following health benefits of red palm oil:

* a reduction in the incidence of arteriosclerosis (hardening of the arteries which can result in heart disease);
* a reduction in blood cholesterol levels;
* a reduction in blood clotting, combined with blood vessel dilation, thus preventing heart attacks and strokes;
* inhibition of the growth of breast cancer cells, suggesting that red palm oil may act as a chemopreventive agent;
* a 45% enhancement of the efficiency of breast cancer drugs such as Tamoxifen.

Peanut oil (also known as arachis oil or groundnut oil) is extracted from peanuts. noted to have the slight aroma and taste of its parent legume.

Peanut oil has a relatively high smoke point, which makes it ideal for high-temperature preparation methods. In the Southeast Asian cuisine, peanut oil is as commonly used as olive oil in the Mediterranean.

This oil's major component fatty acids are palmitic acid, oleic acid, and linoleic acid. Peanut oil also contains some 6–8% (total) of arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.

Peanut oil is most commonly used when frying foods, particularly french fries and chicken.

CAUTION: Commercial peanut oil will not cause an allergic reaction because the allergen is a protein, not a fat. however, the cold pressed and organic oils will!

They are presumably less filtered, retaining some peanut proteins for the sake of flavor and nutrition.

Pecan oil is pressed from the pecan nut and carries this nuts distinct flavor.

Pecan oil only contains approximately 7% saturated fat. That is less than half the amount found in olive oil, peanut oil or corn oil.

This oil is pressed from the pistachio nut. It has a strong, nutty flavor remiscent of pistachios.

Pistachio oil is high in Vitamin E. It contains 12.7% saturated fats, 53.8% monounsaturated fats, 32.7% linoleic acid, and 0.8% omega-3 fatty acid.

After Christopher Columbus first brought the pumpkin to Europe, people in Styria (a region in today's Austria) cultivated the unique special variety of seeds without shells during the next 300 years.

In Austria, pumpkin seed oil is as treasured as truffles in France or olives in Italy. Thanks to its incomparable and intense taste, pumpkin seed oil is considered to be one of the world's culinary delicacies. Only pumpkin seed oil extracted from seeds planted in Styria may bear the name "Styrian Pumpkin Seed Oil," also referred to as "Green Gold."

Oil pressed from Styrian pumpkins contains a high percentage of biologically valuable fatty acids, vitamins and minerals.

Scientific research proves that pumpkin seeds and oil have positive effects on one's health, especially the bladder and prostate. In addition, pumpkin seeds and oil reduce cholesterol, prevent heart and circulatory diseases, help in treating depression and are used in traditional Chinese medicine as long term treatment to prevent illness.

Delicious dark green virgin pumpkin seed oil is the result of pressing the highly nutritious seeds. Pumpkin seed oil is commonly used to enhance the taste of all kinds of salads (combined with a salt and vinegar dressing), soups, sauces, pasta, rice and spreads (paté).

Pumpkin seed oil is rich in vitamins, minerals, unsaturated fatty acids and contains no cholesterol. The oil does not contain any additives or preservatives. Chefs recommend using pumpkin seed oil not only for salads, but also as the finishing touch for soups and sauces.

Pumpkin seed oil from Styria is a culinary favorite of health-conscious oil connoisseurs. Climate, altitude and soil of the region, as well as its rich agricultural tradition, make the Styrian "green gold" famous.

The distinctive seal (a yellow and green circle with the European Union's geographical protective seal integrated into the lower right corner, the Panther symbol in the center and the denomination "Steirisches Kürbiskernöl" on the upper left side), accompanied by an identification number, was introduced to document the authenticity of Styrian pumpkin seed oil.

Each bottle of "Styrian Pumpkin Seed Oil" bearing this seal has met the most stringent quality assurance standards.

Rice bran oil is extracted from of rice (germ and inner husk). It has a comparably high smoke point, at 490° F.

Its mild flavor makes it a preferred oil for high-temperature cooking methods. It is highly popular as a cooking oil in Asian countries like China and Japan.

47% of the oil's fats are monounsaturated, 33% polyunsaturated, and 20% saturated. Rice bran oil is said to possibly offer some health benefits, as it is rich in both vitamin E and ă-oryzanol, an antioxidant that may help prevent heart attacks.

This oil also contains phytosterols, which are believed to help lower cholesterol absorption.

Sesame oil is extracted from sesames and carries the distinctive aroma and taste of its parent seed. In the Southeast Asian cuisine, it is often used to enhance the flavor of a particular dish.

The dark color and typical taste of Asian sesame oil stems from toasted hulled sesame seeds. Asian sesame oil is usually not used as a cooking medium.

Cold-pressed sesame oil, other than the Asian variety, is almost colorless. Cold pressed sesame oil has less flavor than the oil won from toasted seeds. Indian sesame oil, also referred to as gingelly or til oil), has a golden shine.

Truffle oil adds the flavor and aroma of truffles to a dish, without the cost of real truffle involved. Most truffle oils combine aromatic hydrocarbons found in real truffles with an olive oil base.

High-end gourmet oils are actually made from truffles, or are actual by-products of truffle harvesting and production.

Truffle oil is a favorite of many chefs because it allows for adding truffle flavors and aroma to a dish, while being
significantly less expensive than actual truffles.

Due to its higher price tag, walnut oil is not used as commonly as other oils in food preparation.

Walnut oil is light-colored, with a delicate flavor and scent. It is known for its distinct nutty quality.

Most chefs do not use walnut oil for high temperature cooking. Heating it can remove some of its flavor and result in an unpleasant bitterness. Cooking can also destroy the antioxidants present in the oil.

Walnut oil is used primarily as an ingredient in cold dishes. Once examples are salad dressings, which gain from its distinct flavor.

Most walnut oil is still produced in France, but producers in Australia, New Zealand and California are catching on.