Subtitles section Play video Print subtitles - 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.