When you think of algae, the first thing that comes to mind is probably green, slimy and thoroughly unappealing. We thought the same thing, until we heard about Thrive, a company now producing culinary algae oil--intended to be used in everything from roasted veggies to brownies. We were skeptical but gave it a try. Here’s what we learned.
It doesn’t taste gross. It honestly doesn’t taste like anything. We tried it baked into savory muffins and mixed into salad dressing and couldn’t detect any distinct taste.
It’s really good for you. Algae oil contains the highest percentage of good monounsaturated fats and the lowest percentage of not-so-good saturated fats of all the cooking oils. Since only 50 percent of the population gets the recommended amount of these heart-healthy fats daily, algae oil is a great option.
And it’s good for the planet. In addition to being bottled in totally recyclable packaging, algae is one of the most sustainable sources of oil, and boasts lower carbon and water footprints than many other cooking oils.
It’s versatile. Because of its super-high smoke point (485 degrees, compared with olive oil’s 375 degrees), it can be used in lots of cooking techniques, from sautéing and frying to roasting and baking.