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"You know not to use fancy oils with a low smoke point for searing, sautéing, and frying. (You do know that, right?) But if you only break out the really good extra virgin olive oil, toasted sesame, walnut, or infused [Calabrian chile oil](http://www.bonappetit.com/recipe/calabrian-chile-oil) for salad dressings, chances are you'll forget it in the back of the cabinet long before you use it up. DIY infused oils can also go bad quickly. Thus, here are six alternative and perfectly acceptable uses for your most flavorful, delicate oils.\n\n#### Dress Up a Soup\nPuréed soups are practically begging for a drizzle of flavored oil. Adding your favorite over the top just before serving adds complexity of flavor and an even richer, creamier consistency—without extra dairy. Press your thumb over the bottle's opening (or use a pour spout) so it doesn't glug out too quickly. A 2-3 second stream of oil is the perfect amount. Oils that work particularly well here: Spicy chile oil, and toasty, roasty options, like butternut squash or pumpkinseed oil.\n\n\n\n[#image: /photos/57afb71b53e63daf11a4e615]|||Beef AND beet carpaccio are both made better with flavorful oil. Photo: Marcus Nilsson|||\n\n#### Embrace the Carpaccio\nReally high quality beef carpaccio is made infinitely better with a slow glug of EVOO (don't forget the Parm, arugula, and S&P). But we're also happy to dress a vegetables carpaccio with fancy oil, as well. [Very thinly shaved beets and fennel](http://www.bonappetit.com/recipe/blood-orange-beet-and-fennel-salad) are perfect for this.\n\n#### Loaf Around\nThe scenario: Your best EVOO. (Or rosemary oil. Or sage oil. Or chile oil.) Some chopped fresh herbs. A crack of fresh black pepper. A fine shower of sea salt. A perfectly crusty, crispy loaf of warm bread. Tear into the loaf with your hands and (or slice it if you must) and dip it into the oil for an effortless first course or appetizer. Want to ramp up the flavor even more? A quick splash of really good balsamic vinegar would be right at home.\n\n#### Make a Better Sundae\nHot fudge sauce is *so* last decade. Doctor up your favorite ice cream with a drizzle of oil. Toasted nut oils are perfect here—add chopped walnuts, pistachios, pecans, or almonds on top for crunch. We also wouldn't say no to a fruity, floral, or herbaceous EVOO, if it brought some flaky sea salt along to the party. This works best with simpler flavors of ice cream. Vanilla? Yes. Triple Fudge and Marshmallow Swirl with Butterscotch Chunks and Coconut? Not so much.\n\n\n\n[#image: /photos/57d9d25e9f19b4610e6b6d2f]|||There's double the walnuts in this [homemade honey](http://www.bonappetit.com/recipe/walnut-thyme-honey). Photo: Diane Fields|||\n\n#### Mix Up a Flavored Honey\nTake a cue from this recipe for [Walnut-Thyme Honey](http://www.bonappetit.com/recipe/walnut-thyme-honey), and mix together honey, nuts, herbs, and a drizzle of nut oil. The combination is a little sweet, a little savory, and perfect for gifting.\n\n#### Boost Your Pesto\nPesto is a raw sauce, making it friendly for oils with low smoke points. To avoid overpowering the other flavors (and using an entire expensive bottle of oil), make the pesto with a decent olive oil and finish it with a generous pour of the good stuff. Nut, seed, flavored, and extra-virgin olive oils are all great choices.\n\n#### Combinations to Try\nNeed more inspiration? Try one of these combos with our favorite oils.\n\nEVOO \\+ Cooked Whole Grains \\+ Champagne Vinegar \\+ Mustard \\+ Fresh Herbs\n\nToasted Sesame Oil \\+ Sautéed Asian Greens \\+ Togarashi\n\nPumpkinseed Oil \\+ Whole Wheat Pasta \\+ Lemon Zest \\+ Wilted Greens\n\nChile Oil \\+ Sautéed Scallops\n\nWalnut Oil \\+ Vanilla Ice Cream \\+ Honey \\+ Sea Salt\n\nPistachio Oil \\+ Plain Yogurt \\+ Orange Segments \\+ Orange Flower Water\n\nRosemary Oil \\+ Toasted Baguette \\+ Ricotta Cheese \\+ Black Pepper\n\n#### But wait\\! There's more\\! You can also use good olive oil for awesome grilled fish.\n\n\n[#cnevideo: /cnevideos/5570a32061646d192a060000]\n\n"
<https://www.bonappetit.com/test-kitchen/ingredients/article/how-to-use-fancy-oil>