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Cooking Oil 101

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At Haggen we feature some of the finest organic and artisan oils on the market. With unique flavors and coloring, these oils can bring new dimensions to your experience of food. 

Choosing the right oil depends on how you plan to use it. For example, extra virgin olive oil—olive oil that is the result of the first pressing and especially flavorful and aromatic—is best enjoyed in dressings and dips or drizzled over pasta or cooked vegetables. By contrast the milder, less expensive virgin olive oil (from the second or third pressing) or sunflower oil work better for sautéing foods over medium to high heat. Flavored oils—and there are many to choose from—add subtle, new elements of taste to foods and merit exploration and experimentation as you plan your summer menus!

 

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Full Circle Extra Virgin Olive Oil

This light, smooth, delicate oil is perfect in dressings and dips or drizzled over pasta or vegetables.

Spectrum Oil 12510

Spectrum Organic Toasted Sesame Oil

Gives a delicious, nutty depth of flavor to Asian stir fries, dips and sauces.

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La Tourangelle Avocado Oil

This luscious green and fruity oil gives a hint of avocado flavor that’s great in salads and versatile enough for sautéing, baking and dipping.

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La Tourangelle Almond Oil

A nice substitute for olive oil that brings new and subtle nuances of flavor to salads, poultry, seafood and vegetables.

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La Tourangelle Roasted Walnut Oil

Makes a fabulous vinaigrette when combined with balsamic vinegar, adds great flavor to fish and meat and when baking pears and apples.

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La Tourangelle Sun Coco Oil

This new and unique combination of sunflower oil and coconut oil creates the best organic oil available for high temperature cooking.  

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