Hazelnut oil, a treasure in a shell
Unique for its purity and nutritional properties, the Hazelnut Oil is more than just a seasoning: it is a high quality product able to give an excellent additional flavour to any dish.
Obtained by Hazelnuts cold pressing, it can be distinguished in two different qualities depending on whether the hazelnuts are raw or toasted at the time of pressing. Cold pressing ensures the preservation of hazelnut nutritional profile, without varying the structure of the fat present therein. Those are vegetable fats owning important nutritional and organoleptic characteristics.
The oil obtained from raw hazelnuts has a more delicate flavour allowing permitting you to give an original touch to simple and refined dishes, while the oil from roasted hazelnuts is characterized by a more intense and stronger flavour which brings the best out from each dish.
Both of them go perfectly with raw fish and shellfish, as well as raw and fillet meat. Mixed with vinegars it gives a unique flavour to any salad and it is also great for seasoning rice or accompany soft cheeses.
Hazelnut oil use is recommended for cooking thanks to its essential fatty acids wealth and oleic acid presence, giving it a high digestibility.
Like all oils obtained from cold pressed procedures, without any chemical treatment, it differs from refined products for its organoleptic characteristics (better colour, smell and taste), a greater presence of vitamin E and its natural antioxidants.
Antioxidants are substances able to neutralize free radicals and protect the organism from their negative action. The anticancer properties of many foods actually depend on their valuable content of antioxidants.
Nowadays, nutrition claims recommend the use of extra virgin olive oil (rich in oleic acid, monounsaturated) as main seasoning, and the addition of another oil such as hazelnut oil, rich in antioxidants and vitamins.