Satterfield cooks with locally grown ingredients year-round, including peanuts and green peanut oil from Clay Oliver's farm in middle Georgia. The star of the story is cold-pressed green peanut oil, which some of the best cooks in the south have come to think of as their local answer to extra-virgin olive oil. Buttery, slightly vegetal and hard to find, southern green peanut oil is a new entry into the growing regional oil game. This is not the peanut oil that slicks countless woks and fills Chick-fil-A fryers, though it is made from the same runner peanuts. Few have tried making cooking oil from fresh green peanuts, which, when first pulled from the ground, can be as perishable as tomatoes.

Source: thestar November 23, 2016 05:03 UTC