How should I use sea buckthorn oil in everyday cooking, and how much is typical?

Sea buckthorn oil has a vivid orange-red colour and a distinctly tart, fruity flavour that can dominate a dish if used heavily. Most people treat it as a finishing oil rather than a base oil: add it after cooking, just before serving. A typical starting amount is 5–10 ml (roughly one to two teaspoons) per portion, which is enough to give colour and flavour without overwhelming the other ingredients. It pairs well with neutral bases — cottage cheese, Greek yoghurt, quark, or a simple vinaigrette made with a milder oil such as rapeseed or light olive oil. Try stirring a teaspoon into a cold sauce for fish, drizzling over steamed root vegetables or buckwheat, or mixing into a grain bowl with roasted beetroot and goat cheese. Because the flavour is strong, many users blend it 1:3 or 1:4 with a neutral oil for everyday dressings. The 250 ml bottle gives you plenty of scope to experiment; once opened, keep it refrigerated and use within a few months for best colour and aroma.