Hazelnut oil

Our high-quality organic hazelnut oil is cold-pressed from unroasted hazelnuts. This preserves the valuable ingredients and the characteristic taste particularly well. The fine-nutty oil with its golden-yellow colour and mild taste is suitable for both sweet and savoury dishes. Tasty egg-dishes like pan cakes or Kaiserschmarrn can be fried in the oil. It is also perfect for dressings, dips and fruity dessert sauces. Moreover, it can be drizzled over ice cream and other desserts for a nutty flavour. Hazelnut oil can also be used for baking pies or biscuits. Fruity meat sauces receive a fine nutty aroma. Dressings with hazelnut oil and vinegar support the original taste of green salads. Hazelnut oil is especially rich in oleic acid, an unsaturated fatty acid, which makes it suitable for short frying and steaming.

Origin

The hazel (Córylus) is a genus of woody bushes and trees that belongs to the birch family (Betulaceae). The nuts of some varieties are edible and very rich in fat: Hazelnuts consist of up to 65 % vegetable oil.

Wild hazel trees can be found in Europe, Asia and North America but they are mainly cultivated in Turkey and Italy. In Germany, hazelnuts are mostly harvested by squirrels. Therefore, we purchase the nuts for our oils from certified organic plantations in Turkey (Black Sea Coast). For our virgin hazelnut oil, we use nuts from organic agriculture according to the EU-Eco-Regulations EEC No. 834/2007, 889/2008 and 1235/2008.

Virgin hazelnut oil has a smooth sweet, nutty flavour which makes it perfect for raw food and fruit salads, wholefood dishes and dressings. Thanks to its fatty acid spectrum, it is suitable for moderate and high-temperature cooking such as baking or for frying (e.g. pan cakes, crêpes etc.). 
While hazelnut oil is generally wholesome, we do not recommend the product for allergy sufferers, as it might contain traces of hazelnut allergens.