Roasted hazelnut oil is a well-kept secret of many top chefs.
Great in salads, hazelnut oil combines very well with vinegar or lemon juice to produce a light but flavourful vinaigrette.
With pasta, potatoes and beans, hazelnut oil serves as a wonderful substitute for butter.
Once you discover hazelnut oil, you will return time and time again to rediscover this versatile treasure!
The process of extracting the oil has not changed for centuries.
First, the hazelnuts are ground and roasted in cast-iron kettles.
The resulting warm paste is then pressed in a hydraulic press.
Following mechanical extraction, the oil is lightly filtered and bottled.
The leftover cake is sold as cattle feed or for use in bakeries.
Ingredients:
100% hazelnut oil
