• Unrefined
• Traditional recipe
• Product of France
• This oil is known for its sweet taste and unique aroma.
• The shells are removed and the hazelnuts are made into paste with grindstone. The hazelnut paste is then lightly cooked to release its aromas before it is cold-pressed.
• Gastronomic oil praised by many chefs.
• Hazelnut oil can tolerate light sautés. It adds a nice flavour to pancake batters and muffins and replaces butter on starchy foods, vegetables, fish and pasta.
• It goes well with balsamic vinegar and any salad. A few drops will add a praline flavour to your chocolate mousses!
• This oil is rich in monounsaturated (80%) fats.
