Nuts

Cold Pressed

Cold-pressed hazelnut oil is mechanically expressed at low temperature to retain aroma and delicate fatty acids. It tastes more of the nut—sweet, soft, praline-like when pressed from roasted kernels—than heavily refined oil. Best as a finishing oil for salads, desserts, vegetables, and gentle brushes rather than hard deep frying. Buy dark bottles, keep cool, and finish within months of opening. Cloudiness can be normal in unfiltered oil; varnish smells are not. Price reflects flavour quality and lower thermal abuse. Do not confuse cold-pressed flavour oil with neutral refined frying fat. Allergen oil: still major tree nut. Taste before dressing a delicate plate—rancid cold-pressed oil is unforgiving. French and Italian specialty bottles helped set the modern gourmet expectation for this style.