How does sea buckthorn oil differ from other vegetable oils in cooking?

Most popular vegetable oils — refined sunflower, corn, light olive oil — are used as a neutral base that does not change the taste of a dish. Sea buckthorn oil works differently: it is a flavour element in its own right. Its tart berry character is noticeable even in small amounts, so it is added not ‘instead of’ the main oil but as a finishing accent — in the same way as, for example, walnut or sesame oil.

The second noticeable difference is colour. A high carotenoid content gives the oil a rich orange hue that visually changes a dish: a drop on a pale cream soup or purée creates a striking colour contrast. This is worth bearing in mind if the appearance of the dish matters.

Finally, cold-pressed sea buckthorn oil is an unrefined product, which means a more expressive flavour and aroma than refined equivalents, but also less versatility: it is suitable only for cold use.