Algae oil may not sound very appetizing, but in fact, it is a healthy oil with an excellent fatty acid profile. It has more monounsaturated fat than (13 grams per tablespoon compared to 9.9 grams for olive oil) and contains only four percent saturated fat compared to olive (14 percent), canola (seven percent) and  (87 percent). Algae oil is high in DHA (docosahexaenoic acid), one of the two omega-3 fatty acids we need for long-term physical and mental health. Studies have shown that supplementation with DHA from algae oil can lower triglycerides and boost both levels in people without heart disease. While higher LDL isn’t desirable, the researchers noted that the data indicated an increase in the size of LDL particles. Small and dense LDL particles predict a higher risk of heart disease while larger ones may be protective.

I’ve been using algae oil at home for sautéing when I don’t want the flavor of olive oil. It has a higher smoke point (the temperature at which oil starts to burn and fats oxidize quickly), 485 degrees Fahrenheit, compared to 440 degrees for peanut oil, 400 for , 390 for grapeseed oil, 375 for olive oil, and 320 for corn oil. This makes it more suitable for high-temperature cooking such as stir-frying and searing. (However, I urge you generally not to fry food, and to learn to cook at lower temperatures to avoid the health risks of oxidized fats.)