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  • - Welcome back to another episode of worth it.

  • - One that you probably were never expecting

  • because we're doing oil.

  • - First off, oil is an essential part of almost all cooking.

  • Two, these are also all oils that you can buy online

  • and have shipped to the US.

  • I have the oils in my possession.

  • I'm bringing them to you guys.

  • - That sounds great. So today on worth it,

  • we're going to be trying three different oils

  • at three drastically different price points.

  • If I know which oil is the most worth it at its price.

  • - On this show,

  • we usually like to start with a pretty low price point

  • but today we're featuring three really delicious oils.

  • The first oil is actually $18 and it's a chili oil.

  • - Chili oils are my top one favorite oil.

  • - Yes. So to start off,

  • we're going to be talking with Max and Wendi,

  • the owners of Boone's sauce.

  • (music)

  • - I run Boone sauce with my fiance, Wendi.

  • Right now I'm in Bangkok.

  • I'm the Executive Pastry Chef for Blue by Alain Ducasse.

  • - Boone started as a hobby

  • and kind of a passion project for Max.

  • He grew up eating really spicy

  • and he also grew up eating a lot of chili oil

  • but he always kind of was missing the heat

  • and the flavor from the chili oils.

  • - I've cooked my whole entire life.

  • I went through this phase where I wanted each chili oil.

  • I'd go to Cantonese restaurants, to fill each jar,

  • just so I get any chili oil with it.

  • I just decided like one day like, Hey,

  • why don't I just make my own?

  • Like, I would adjust it according to my dad's taste.

  • I was like, Oh, it needs to be spicier.

  • - He would give jars to his friends and family.

  • They would rash in the jars that they had

  • waiting for Max to cook the next batch.

  • - So I just started making bigger and bigger batches.

  • We have a co backer we pretty much make our sauce out of

  • their commissary kitchen.

  • I feel like every ingredient, it's flavor is peak

  • at a certain temperature. We start the shallots first

  • just because I love the flavor of shallots

  • and the oil like caramelized.

  • Then after we'll put the garlic in

  • just because I don't want to have caramelize as much.

  • It needs to be spicy enough.

  • Like I don't taste enough chili oils that are

  • like spicy and hot.

  • The spices, prickly Ash, fennel seeds,

  • the last stuff is the chilies.

  • You don't want it to cook too much.

  • Just enough to kind of get them to crisp up

  • and kind of help release the flavor

  • and spiciness into it

  • and also, I just want like a lot of umami in it

  • without it being like funky

  • and usually we let the sauce sit around two weeks

  • because if you taste the sauce right when it's made,

  • you'll be confused. Like, Oh,

  • it's not really that flavorful

  • and then you taste it like a week after you're like,

  • Oh shoot now I get it.

  • I don't really eat that much Chinese food.

  • So like, I want like the chili one

  • with the, like mixed with another foods that I usually eat.

  • - My mouth is already watering.

  • - In anticipation of the spice.

  • Cheers. Just putting oil in our mouth.

  • (music)

  • Oh dear.

  • - Wow.

  • This is, this is what's happening in my mouth right now.

  • Wow. That felt like a bite of real solid food.

  • - It absolutely did.

  • Wendi and Max had some of their favorite ways that they

  • enjoy doing sauce that they recommended to us.

  • - When Chick-fil-A had their chicken salad sandwich.

  • I've always got that

  • just so I can put chili oil all over on it.

  • - So we made Max's favorite chicken salad.

  • - Oh yeah. Oh yeah.

  • Oh yeah.

  • Magnificent work, man.

  • - Oh my God. - Oh my God.

  • It actually works really well with these salad type

  • sandwiches because it just disintegrates into the meat.

  • - The oil is almost more savory than the chicken salad.

  • - You know what this reminds me of?

  • New dog in Martha Stewart.

  • Stewart a hundred percent.

  • - You got two people who on paper,

  • you would never sit together.

  • (laughing)

  • - I also love to eat it with tuna fish sandwiches.

  • - Let's go tuna now. Sandwich number two.

  • - I got to start with Wendi here.

  • The Boone sauce is already a little fishy.

  • - Right?

  • - And then just adding the tuna on there.

  • This is just a cheat code. Like,

  • - Yeah.

  • - I'm not a good chef

  • and I'm just like enter Boone sauce.

  • - The flavor is really Italian to me.

  • Something about the fennel, the onion.

  • - Speaking of which.

  • - Also Costco pizza. It's kind of gross

  • but I kind of like putting Kewpie mayonnaise,

  • drizzle the lines and then you just top it with chili oil.

  • It sounds gross but it's pretty good.

  • - I'm ready.

  • - Let's go.

  • Boom. - Oh God.

  • - Oh my goodness.

  • Cheers. - Cheers Steven.

  • (upbeat music)

  • - Okay. It's the mayo plus the boon sauce together.

  • - If you can get behind ranch on pizza,

  • this is effectively the same thing.

  • I am pleasantly surprised that this was Max's favorite thing

  • to do with Boone sauce because he works at all of these

  • really prestigious restaurants.

  • - Is this even sane?

  • Yes. - Yeah.

  • - Is it delicious? Also yes.

  • - I didn't think there could be that much range

  • in chili oil.

  • - I like the where to use there, range.

  • All right. I think it's time for a wonderful oil fact.

  • - During an economic depression in the 1870s,

  • Procter and Gamble had to find a way to reduce the cost of

  • raw ingredients, including animal fats

  • in their bars of soap,

  • Their solution to this

  • is what eventually led to the greatest dietary shift

  • in the history of the US.

  • Switching from using animal fats to vegetable oil to cook.

  • - Really? Maybe we should be cooking with more animal fat.

  • - I do think that there's a benefit to vegetable oil

  • which is the fact that it's just healthier to begin with.

  • - I think, you think those things

  • because of Procter and Gamble.

  • - Oh snap. - Oh.

  • So Andrew, what oil are you bringing to my residence next?

  • - Our next oil is going to be an olive oil.

  • We're going to be speaking with Giuseppe and Skyler,

  • the founders of Exau olive oil.

  • They're based in the US

  • but they're currently over in collaborate Italy

  • for their olive harvest.

  • - Okay. So I'll see you in Italy.

  • - (foreign)

  • (music)

  • - We are the founders of Exau olive oil.

  • - Collaborates favorites for olive oil.

  • My grandfather planted partially olive trees

  • and from there my family kept to this rusting time.

  • They didn't do just for living.

  • They did just for remember the memory of my grandfather.

  • - So we just started harvest.

  • - The first time of the year.

  • - We're out there in the trees

  • and you have to put nets down.

  • So with extra Virgin olive oil,

  • you don't want to take the olives that are on the ground.

  • You want as fresh olives as possible.

  • You then take a branch shaker

  • (Branch shaker sound)

  • and that is going to shake the olives off of that branch

  • into the net. We're harvesting in the morning

  • and we're trying to get to the press as quickly as possible.

  • It's kind of like a race.

  • - There are 650 cultivar

  • which means a cultivated variety.

  • Each of them is a particular taste.

  • - The deleafer which removes all the leaves.

  • We don't talk about olive oil as much as we talk about wine.

  • So we want to look for a harvest date

  • which is different than a bottle date.

  • If they have an acidity level on the back of the bottle,

  • that's bonus points.

  • Brands should be pretty transparent

  • about their acidity levels

  • because that is one of the rules that you have to follow

  • and make in extra virgin olive oil.

  • And really it doesn't technically expire.

  • However, it does go rancid.

  • - For me is 16 months is the shelf life.

  • - If you have olive oil in your pantry right now,

  • that is over a year old, like use it.

  • (laughing)

  • There's no time like the present.

  • - I just realized and this is a really stupid observation

  • but it's just olives.

  • There's nothing else in there.

  • - I know. It's wild, right?

  • We're in a part of LA that is growing a bunch of cultivars

  • that other people don't even know about.

  • But oftentimes it's used as like a vault olive oil.

  • So they're not honoring the olives that are grown here

  • but we have to let Calabrian oil be Calabrian oil.

  • Otherwise it's getting lost.

  • And that's what we're trying to do.

  • We're trying to bring it back.

  • I want it to be a nice product

  • that people are really gonna enjoy and love

  • and honor your family's heritage.

  • (upbeat music)

  • - I'm very excited for this.

  • Buying nice olive oil

  • is something I've always thought about

  • but never brought myself to do it.

  • - Because sometimes it's hard to tell the difference between

  • good and bad olive oil.

  • - There is a proper way to taste.

  • It's similar to tasting wine.

  • If you have a tall shot glass,

  • those are really good

  • because there's enough space for you

  • kind of like smell on olive oils.

  • - I love how we go to olive oil tasting

  • for all of us has been sort at last.

  • - They would cover like this

  • and we'll keep it in that palm.

  • (Foreign)

  • - So I'm warming it with my Palm.

  • - Once you're ready,

  • you just do a little twist like this

  • in order to make the olive oil

  • going to the side of the cup.

  • - Twisting it along the side.

  • - Do like a scent and record with your mind.

  • Library all the flavor that you can get.

  • - Putting that one in the mind library.

  • It is kind of perfumey.

  • - It's rather a tame smell though.

  • - With a sip and that's how you do strip up jaw.

  • (hissing)

  • - So you're sucking through your teeth

  • and the oil will spray onto the back of your throat.

  • Can be very spicy for some people.

  • That spiciness on the back of your throat,

  • those are polyphenols

  • and that's what you want.

  • Polyphenols which are antioxidants,

  • which are so good for you anti aging.

  • (laughs)

  • We all want to look like Sophia Loretta, right?

  • (hisses)

  • - Oh, wow.

  • - Oh my God.

  • Oh, there goes with the spice in my throat now.

  • - It's almost like leathery.

  • Was like some leather in there.

  • - Yes. Like leathery.