Chef Musashi Osaki teamed up with Algae Cooking Club to create this limited-edition Smoked Tomato Oil, bringing a punch of summer brightness, smoky tomato depth, and fresh herbal notes inspired by peak summer tomatoes lightly charred on the grill. Layered with basil, garlic, and a hint of smoke, it is perfect for:
Drizzling over caprese, tomato sandwiches, pizza, pasta, or grain bowls.
High-heat cooking like frying umami-rich rice, searing fresh seafood, or sautéing garden vegetables.
535°F Smoke Point: Features a neutral algae oil base.
