I scored some nice Hazelnut oil. It's really good and quite strong in flavor. It's close to Walnut oil, but slightly different. I keep it in the fridge to make sure it doesn't turn rancid. Now I got this a few months ago and I noticed that I barely used it! Any ideas? I suppose it would go perfectly with an endive salad, or a red cabbage salad (mostly because I've used walnut oil for those before, with great results). I tried it on shredded carrots, and while it was ok, IMO it distracted from the carrots rather than support their flavor. I have this idea that I'd like to try it as a finishing oil on a mushroom risotto - but I'm not too sure about that. And I don't know when's the next time I'm going to cook a risotto, don't really feel like stirring a hot dish for one hour in this heat. Thanks!