Nuts

Oil

Acorn oil is a rare pressed fat from oak kernels, never a bulk commodity like sunflower or peanut oil. Yield is modest because acorns are starch-heavy, so bottles are small-lot and often experimental. Cold-pressed oil can carry a soft woodland aroma; refined styles are quieter and better for gentle cooking. Neither is ideal for aggressive deep frying. Producers typically start from dried meats already freed of the worst tannins so the fat does not taste harsh. Use as a finishing drizzle, pastry brush fat, or tasting oil rather than a daily fry medium. Good oil smells clean and nutty-cereal; varnish, paint, or fishy notes mean oxidation. Buy dark glass, keep cool, and finish within months of opening. Label clearly as a specialty product—diners may not expect oak among everyday oils.