ALMOND OIL

Cooking with Almond Oil: To preserve its delicate flavor, Almond oil should be treated as more of a finishing oil, added just before the meal is served. While you can cook with Almond oil, it is not recommended to heat it to high temperatures, as this will mar the subtle nuances of a quality, cold-pressed oil. Almond oil can also be used for baking to add fruity, nutty flavors to carrot cake, cookies, spiced muffins, or cinnamon buns. Just replace a ¼ C or ½ C of canola oil or butter with Almond oil.

Refined Oil versus Cold Pressed: Sometimes you may see a light colored oil labeled as “Refined Almond Oil.” Refined oils are highly processed through a mechanized system, which is extremely efficient at separating out the oils. This efficiency makes refined oils very cheap for consumers, and the processing allows them to be heated to much higher temperatures without burning or producing off flavors. Unfortunately, this processing also removes much of the flavor and natural color of the oil, giving them a flavor similar to canola oil.

Cold Pressed Almond Oil, or any cold-pressed oil for that matter, is much more of an artisan product. Since the oil is not heated during the pressing, it retains all of its natural flavor and nutritional benefits.

Health Benefits of Almond Oil: Although holistic beauty experts have often praised the soothing effects of almond oil on skin, it also offers a number of health benefits when used as a finishing oil for your favorite foods. Along with a high level of E, B, and P vitamins, almond oil also contains both monounsaturated and linoleic fatty acids. Combined, these healthy fatty acids work to lower bad cholesterol and ensure a healthy heart.