In Delaware, a startup called Algae Cooking Club is set to launch sustainable algae-based cooking oil in the US by the end of February. It will also be used at Eleven Madison Park, a buzzy, Michelin-star rated restaurant in Manhattan, after successful trials.
Algae Cooking Club CEO and founder Kasra Saidi told Fast Company that the oil can be an “everyday utility workhorse” thanks to its high smoke point and high concentration of inflammation-reducing omega-3s. Additionally, producing the oil requires 90% less land and water than is required for vegetable oil and generates half the carbon emissions of olive oil production. The algae oil also has a neutral taste. “[Olive oil] is nice when you’re trying to add that grassy finish to something,” Saidi says. “But if you’re not, it can really take away from this nuanced flavor.”
The oil will also be used more widely at Eleven Madison Park. “Algae oil is one of the first [new oils] that I really believe has the power to transform in professional kitchens and home kitchens,” according to head chef Daniel Humm.