Spring 2026 — Twenty oils, two wings

Cold, slow, single-cultivar.

Curated cooking oils, fats, and skin oils. We name the producer, the press date, the smoke point. We don't decorate it further.

Six oils and fats. Each one earns its place.

Animal and vegetable. Smoke point on every label. The hard-to-find ones, by intent.

Single-cultivar Sicilian. October harvest. Peppery finish.

Neutral. 251°C smoke point. Sears like nothing else.

Rendered slowly. Beef from one farm, west of Utrecht.

For confit and the best roast potatoes you'll ever make.

Three single-cultivar oils. Three regions. Decide for yourself.

Digital. Sent by email. Spent on whatever they like.

Cold-pressed where it matters. Real squalane, real jojoba, real rosehip.

Cold-pressed olive-derived squalane. Not the shark kind.

Wild-harvested. Cold-pressed. Bright on the cheek.

Two reactions cooks constantly mix up — and the temperatures where each one actually peaks.