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Hazelnut oil explained

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The list of ways to use hazelnuts is seemingly always growing. Chefs, food innovators and hazelnuts processors are all exploring new ways to incorporate that distinct hazelnut flavor. Hazelnuts are renowned for their incredible versatility and the flavor profile can pair with everything from chocolate to coffee to cinnamon sugar to rosemary.

To maximize this broad appeal, hazelnut processors are expanding their value-added product lines and crafting hazelnut formats that go beyond the traditional kernels. One of the newest and perhaps most intriguing is hazelnut oil. Hazelnuts, and all tree nuts, are high in oil content, which makes them an excellent source of healthy fats.

 

To extract the oil from the kernels, Hazelnut Oil is cold pressed and unfiltered, which accentuates it’s delicious, nutty flavor and aroma. Hazelnut oil is used as an alternative to other cooking oils, or can be incorporated into marinades, vegetable sautes and salad dressings. It is also growing in popularity as a bread dip and ice cream topping.

If you are looking for a new way to get hazelnuts into your diet, give hazelnut oil a try. A list of hazelnut oil retailers can be found here.

From rigorously selected nuts, the Aiguevive oil mill stands out for the development of oils with a pronounced taste and a light color. French hazelnuts or AOP Périgord walnuts, the fruits are transformed in the 15th century mill of the Aiguevive oil mill according to an innovative process: they are pressed in a single pressure, cold, before being simply filtered: no refining, no flavoring or coloring.

They thus retain their vitamins and essential fatty acids. the Aiguevive oil mill produces an oil that really restores the taste of fresh walnuts or hazelnuts.

The result is an exceptional oil, clear, with a strong taste and long finish, which really restores the taste of fresh hazelnut, ideal for seasonings or to finish a dish, but which can also be used during soft cooking.

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