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A Feather and a Fork is one of our climate cookbook picks. Read about it and get more delicious recipes here.
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Recipe: Maple Oil
- Yield: Makes 2 cups 1x
Description
This recipe comes from Crystal Wahpepah’s cookbook A Feather and a Fork, one of our climate cookbook picks. Try it drizzled on a Three Sisters Veggie Bowl.
Instructions
- Whisk together the maple syrup, olive oil, and salt in a medium saucepan over low heat until the salt dissolves. Remove the saucepan from the heat and allow it to cool.
- Transfer the oil to an airtight container and store it at room temperature for up to 2 weeks or in the refrigerator for up to 6 months.
Notes
Crystal Wahpepah recommends pure indigenous maple syrups, such as Spirit Lake Native Farms, which is produced on the Fond du Lac Reservation in Minnesota; the Passamaquoddy tribe’s 100% pure Grade A amber maple syrup from Maine; and the Grade A dark amber by Native Wise.
Excerpted from A Feather and a Fork by Crystal Wahpepah with Amy Paige Condon Copyright © 2026 by Crystal Wahpepah with Amy Paige Condon. Excerpted by permission of Rodale Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
