We all know olive oil. It’s the A-lister of the oil world. Shows up at every dinner party, hogs the spotlight in salad dressings, and insists on being “extra virgin” (a bit smug, if you ask me). Then there’s sunflower oil, vegetable oil, and the ever-dramatic coconut oil, which went through its celebrity “superfood” phase before being quietly side-eyed by nutritionists.
But what about the lesser-known bottles? The quiet wallflowers sitting on the lower shelf, waiting to be noticed? It turns out there’s a whole gang of uncommon oils—nutty, seedy, and gloriously fragrant—that deserve their moment in your frying pan, salad bowl, or drizzle bottle. Let’s meet them.
Hazelnut Oil: Like Liquid Nutella Without the Guilt
Hazelnuts aren’t just for chocolate spreads that you secretly eat with a spoon at 11 p.m. The oil pressed from them is golden, nutty, and ever so slightly sweet. It’s not a heavy hitter for cooking—think of it more like a finishing flourish.
Drizzle a bit on roasted veggies and suddenly they taste like they’ve gone to finishing school in Paris. Whisk it into a vinaigrette and your salad goes from “sad desk lunch” to “Michelin-star audition”. Just don’t cook it over high heat unless you enjoy the smell of burnt nuts (and not in a charming way).
Pro tip: Hazelnut oil + roasted root veg = applause from guests who will think you’ve taken a short course in French cuisine.
Macadamia Oil: The Rich Aunt of the Oil World
Macadamia nuts are posh. They’re the nut equivalent of someone who owns a summer home and insists on calling it a “cottage”. Their oil is buttery, smooth, and frankly a little indulgent. But here’s the kicker—it’s also surprisingly practical.
Unlike hazelnut oil, macadamia oil laughs in the face of high heat. Frying? Searing? Roasting? No problem. It’s got a high smoke point, which basically means you won’t set off your smoke alarm every time you use it.
The flavour is subtle—lightly nutty, a bit creamy—so it won’t overpower your food. It’s brilliant for stir-fries or even baking. Some people even rub it on their skin, but unless you fancy smelling like a fancy cookie all day, I’d stick to the frying pan.
Pumpkin Seed Oil: The Goth Kid of the Pantry
Pumpkin seed oil looks different. Deep green with a reddish shimmer, it could be bottled vampire blood. Don’t be fooled though—it’s not scary, it’s delicious. Rich, nutty, almost earthy, it has a bold flavour that can stand up to hearty dishes.
It’s best raw or just gently warmed. Splash some over a bowl of soup and suddenly it looks like you’ve been trained by Gordon Ramsay himself. Austrians famously pour it over vanilla ice cream, which sounds mad until you try it. Sweet, creamy ice cream with nutty, green oil? Magic.
Warning: it stains everything. Your clothes, your wooden spoons, possibly your soul. Wear an apron.
Walnut Oil: For the Sophisticated Snackers
Walnut oil is basically autumn in a bottle. Toasty, rich, slightly bitter in the best way. It’s not for frying unless you want to waste money and anger walnuts everywhere. Instead, think salad dressings, pasta finishing touches, or drizzling over cheese plates to make yourself look more cultured than you really are.
Pair it with blue cheese, pears, and walnuts themselves if you’re feeling meta. Or just splash some over roasted Brussels sprouts and wait for someone to say, “Who made these?!”
Avocado Oil: The Overachiever You Forgot About
Alright, avocado oil isn’t exactly unknown anymore, but it deserves a nod. It’s like that kid in school who was good at everything: smart, athletic, and could also play the guitar. With its high smoke point and creamy taste, it works in everything from roasting potatoes to making mayonnaise.
And unlike its more famous cousin olive oil, avocado oil doesn’t dominate the flavour. It’s like a polite guest at a dinner party—it mingles but doesn’t hog the conversation.
Why Bother with These Oils?
You might be thinking: “Do I really need to shell out for fancy nut and seed oils when the supermarket bottle of canola works just fine?” Fair question. But here’s the thing—these oils are like the seasoning cast of your kitchen. You don’t use them every day, but when you do, they elevate your dish from decent to memorable.
Think of them as culinary mood lighting. You wouldn’t flood your house with neon pink bulbs all year, but you’d put them on for a party. Likewise, you’re not cooking chips in pumpkin seed oil (unless you’re Jeff Bezos), but you aredrizzling a few drops over soup to show off.
Final Drizzle
So, while olive oil will always be the Beyoncé of the pantry, it’s worth making space for the other band members. Hazelnut, macadamia, pumpkin seed, walnut, avocado—they bring nuance, depth, and a touch of showmanship.
Next time you’re in a specialty shop and spot one of these bottles, don’t walk by. Grab it, experiment, and for heaven’s sake, wear an apron if it’s pumpkin seed oil.
Your taste buds will thank you. Your friends will think you’ve joined a secret cooking society. And you’ll never look at a sad salad the same way again.
Photo by Simi, A Creative Commons image on PixaHive
