Roasted Hazelnut Oil

The full hazelnut flavor goes well with vinegar or lemon juice to make a light, tasty vinaigrette for salads. To preserve flavor, it is best added last to a dish. Excellent with grilled meat or fish, pasta, potatoes, beans, cheese, carpaccio or to dip bread in.

This hazelnut oil is produced using a 150-year-old traditional French method. After harvesting, the nuts are washed, sorted, dried in the sun for several days and stored for further drying. They are then ground and slowly roasted in cast iron kettles. The resulting paste is cold pressed in a hydraulic press and, after mechanical suction, is lightly filtered and bottled. This production method ensures the intense hazelnut taste. The remaining leftovers are sold as animal feed or used in bakeries.