Nuts

Cold Pressed

Cold-pressed hickory oil is mechanically expressed from nuts of Carya species native mainly to North America at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—sweet to bitter depending on species—shagbark is prized, bitternut is not a dessert nut—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Composition context: rich oil from sweet species, traditionally used in small batches. Buy dark bottles, keep cool, and finish within months of opening. Origin note: eastern North American forests; pecans are a hickory relative treated separately in trade. Do not grind bitternut hickory for dessert paste; species choice is the recipe. Allergen oil: tree nut (walnut family). Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and often lower yield. Do not confuse cold-pressed flavour oil with neutral refined frying fat.