After running out, we dipped into our strategic oil reserves and came up with a few drops more. Take note, vinegar fans: Ginger Key Lime Vinegar has replaced the Raspberry Vinegar.

Eureka! We’ve struck oil! No, not the black sticky crude that bubbles up out of the ground – that stuff tastes terrible. We’re talking cooking oil. Infused oil, that is. Greasy gold! Tuscany tea! Next thing you know, old Woot’s a culinarian. And our kinfolk say, “Hey, can you get me a discount on that stuff?” (Note to kinfolk: no.)

This Gourmet Kitchen line of oils was created by food anthropologist and author Chef Clyde Serda. He’s not one of those evil oil barons you hear about – he’s a California Culinary Academy graduate and the 1996 CAPC Chef of the Year. These five flavors of Gourmet Kitchen chow-gloop are all but certain to bring a little class to your kitchen and a lot of pleasure to your palate. But heed this warning: unlike most Wine.Woot offerings, these are not recommended for drinking straight.

Let’s start with the three varieties of grapeseed oil. Because it’s neutral in taste and has a high smoke point, grapeseed oil provides a quiet, unobtrusive platform for the other ingredients to shine. What, you don’t know what a grapeseed tastes like? That’s exactly our point.

Sweet, smoky, and spicy your thing? Use the Sweet Smoked Chili Oil for sautéeing, drizzle it over pizza, or brush it on bread. Don’t be frightened by the Blood Orange Oil’s scary name. It’s a light, flavorful oil with a sweet, tart citrus thing going on, great for steaks, fish, poultry, and veggies. And the Sweet Roasted Garlic Oil displays the rich, intense flavors of – you guessed it – sweet roasted garlic. It’s divine with everything except durian, ostrich jerky, and Count Chocula.

But chefs cannot live by grapeseed alone. Perfectly ripe, gently pressed olives give the Gourmet Kitchen California Extra Virgin Olive Oil the smooth, buttery flavor you crave, you dog you. Try it on leafy greens with the complex flavor of the Ginger Key Lime Vinegar. One bite it tastes Asian, the next it's all citrusy, the one after that, it's somehow both. Never a dull palate with this stuff. (Don’t embarrass yourself asking why it's not green - Key Limes are actually yellow.)

Fellow citizens, the time has come to end your dependence on cheap vegetable oil. You deserve better. You deserve the security of knowing that your next meal won’t taste like it was scraped off the bottom of the popcorn bin at the movies. With these Gourmet Kitchen infused oils, you’ll build a bridge to the future. And then you’ll eat it.

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