Roasted Hazelnut Oil

Roasted Hazelnut Oil is a well-kept secret of many top chefs. Using a centuries-old tradition, the hazelnuts are ground and roasted in cast-iron kettles and made into a warm paste, then pressed, lightly filtered and bottled in California. Great in salads, hazelnut oil combines very well with lemon juice or vinegar to produce a light but flavorful vinaigrette.

With pasta, potatoes and beans, hazelnut oil serves as a wonderful substitute for butter, or drizzle it on fish, cheese or carpaccio. Perfect for medium-heat sauteing, baking, dipping, blending into sauces, or drizzling on a finished dish. While hazelnut oil is a delicious product for your culinary needs, it also contains a high oleic acid content. In fact, the fatty acid composition of hazelnut oil corresponds exactly to that of olive oil, providing the same high oleic acid content. Refrigerate after opening; best used within six months of opening.