This Oil Has 25% More Healthy Fats Than Olive Oil (Nope, Not Avocado!)

At least two bottles of oil sit on my countertop at all times. An avocado oil for cooking and an olive oil for roasting and drizzling. 

But a new addition recently nestled its way into my lineup: algae oil. 

Launched earlier this year by Algae Cooking Club, the chef-grade oil delivers a more sustainable alternative to avocados or olives with a few unexpected health benefits. 

When I think of algae, my mind wanders to spirulina (one of my favorite superfood powders) or algal oil, a vegetarian source of vitamin D—not cooking. 

Algae oil is an innovative addition to the (metaphorical) grocery store aisles—but it's not as well studied as its counterparts. 

Antioxidants 

Many of olive oil's health benefits tie back to its polyphenol compounds or antioxidants. While these free-radical-neutralizing compounds are found in most plants, they're known to be highly bioavailable1 in olives.

Yet researchers are still trying to understand the best way to assess antioxidants in microalgae2, which varies based on class and species. 

Vitamin E 

Along with oleic acid and polyphenols, olive oil's profile also includes vitamin E. Studies suggest around 90% of men and 96% of women have insufficient intake of vitamin E3—but just 1 tablespoon of olive oil can provide 13% of the recommended intake4. 

When I first read about algae oil, I pictured a wide expanse of open water blooming with vibrant red microalgae. Instead, Algae Cooking Club opts for fermentation tanks for more control over production. 

The cultivated algae swells up to 80% of its weight in oil in just three days, per the brand. Oil is then expressed from algae, keeping the supply chain short and streamlined. 

It's important to note that algae oil doesn't actually contain algae. Instead, the final product is primarily monounsaturated or healthy fats, which can promote heart health5, lower cholesterol levels6, and reduce inflammation7.

Although I'll spend a few minutes examining the nutrition label of any new foods I try, taste will always be my deal-breaker. 

First things first, it's important to note this light oil does not taste like fish. Algae Cooking Club describes the flavor as slightly buttery; I'd argue that the oil is essentially flavorless. 

It's not a bad thing. When I'm roasting broccoli, sautéing onions, or mixing batter for baked goods, I prefer oil that won't impact the flavor of what I'm concocting. 

As someone without a microwave, I use my stovetop a lot. During my week of testing out Algae Cooking Club, I used the oil to create at least a dozen meals (and warmed up another handful). 

My smoke alarm goes off at least five times per a week—but it didn't go off once after I switched to algae oil. It might seem like a silly selling point to some until you've wasted countless hours under the smoke alarm frantically waving a cardboard box.

As someone interested in sustainability and nutrition, I find the case for algae oil incredibly compelling. Between a lower carbon footprint and higher concentration of monounsaturated fats, there's a compelling case to keep algae oil in your rotation. 

Yet I recognize how quickly the cost of this oil could add up. I kept the bottle in rotation for another week after my test officially ended, and I'm already halfway through the $25 bottle.