Nuts
Cold Pressed
Cold-pressed acorn oil is mechanically expressed at low temperature from dried oak kernel cake, capturing a soft woodland aroma rather than a neutral fry fat. Yield is small, so bottles are specialty and best used as finishing oil on salads, grains, or bread. Mild cloudiness can be normal in unrefined presses; paint or varnish smell is not. Keep dark and cool, recap promptly, and finish within months of opening. Do not deep-fry with it— delicate aromatics collapse and the fat polymerises. Quality depends on clean, well-dried meats; rancid cake cannot press into good oil. Price reflects rarity more than volume commodity oils.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 53 g
- Saturated Fat 6.71 g
- Trans Fat 0 g
- Monounsaturated Fat 28.7 g
- Polyunsaturated Fat 13.2 g
- Cholesterol 0 mg
- Sodium 5.12 mg
- Salt 0.01 g
- Total Carbohydrate 17.9 g
- Dietary Fibre 7.76 g
- Total Sugars 4.09 g
- Complex / starch 5.13 g
- Protein 18 g
- Water 4.15 g
- Energy 580 kcal
- Water 4.15 g
- Carbohydrates 17.9 g
- Protein 18 g
- Fat 53 g
- Saturated Fat 6.71 g
- Monounsaturated Fat 28.7 g
- Polyunsaturated Fat 13.2 g
- Omega-3 1.32 g
- Vitamins 82 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.99 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.5 µg
- Vitamin B9 — Folate 38.2 µg
- Vitamin C 2 mg
- Vitamin E 4.68 mg
- Vitamin K 4.6 µg
- Minerals 317 mg
- Major Minerals 315 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.2 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.99 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.5 · vitamin-b9-folate: 38.2 · vitamin-e: 4.68 · vitamin-k: 4.6 ·
Minerals
Cold Pressed of Acorn: composition reflects this culinary part relative to the whole ingredient.
History
Occasional farmhouse pressing of acorn oil occurred where oaks were abundant, never as a global commodity oil.
Industrial oilseeds left acorn oil as a curiosity rather than a trade staple.
Tiny specialty batches of acorn oil appeared for wild-food chefs.