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Sauces and Condiments

Burnt coconut oil

Burnt coconut oil
Kirk McKoy / Los Angeles Times

The phrase “flavored oils” might conjure images of Italian-ish garlic and herb oils, chile oils to dress Sichuan dishes or maybe supermarket truffle oils. But there’s some new players on the scene that are changing the concept: deep green pine ... Read more

Total time: 20 minutes | Makes about 1 1/3 cups
  • Scant 2½ cups (200 grams) unsweetened coconut flakes
  • Generous ½ cup (100 grams) olive oil

Step 1Heat the oven to 375 degrees. Spread the coconut evenly on a rimmed baking sheet and bake until dark, 10 to 15 minutes, tossing occasionally for even coloring.

Step 2In a blender, combine the burnt coconut and oil and blend at high speed until the coconut is broken down and the oil looks like a dark, fine oily sand. Cover and refrigerate for up to 2 weeks.

Note: Adapted from a recipe by chef Michael Voltaggio at Ink; he recommends using it as a seasoning or condiment with salads, poke or crudo.

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