Carrot Olive Oil
With a little bit of love, this oil takes on the gorgeous color of spring carrots. The flavor is subtle and balanced by a bit of shallot and thyme. Use it in place of regular olive oil for vibrant dressings and vinaigrettes, although we love using it for drizzling and dipping. Try tossing it with delicate greens, using it finish sautéed vegetables, or spooning over seared fish fillets. Come spring, we also love a splash over fresh vegetables like peas, broccoli, or snap peas with a squeeze of lemon. Store in an airtight container in the refrigerator for up to 1 week—if it lasts that long.