Marron Oil

This oil can be made with the shells of any crustacean and makes a wonderful vinaigrette. You can use a flavourless base oil such as vegetable oil to allow the full flavour of the shells to come to the fore. You’ll get a far-superior tasting oil by using a good extra-virgin olive oil with the addition of some aromatics and cummin; the finished oil will have more complexity and a depth of flavour.

Marrons are a type of Australian freshwater crayfish, and are generally black in colour