Hazelnut Oil

For the hazelnut oil, place the hazelnuts on a baking tray and bake in the oven at 160 °C for 15 minutes.

Empty the vegetable oil into a pot and put the hazelnuts in. Heat briefly.

Let the hazelnuts cool in the oil, then put the oil and nuts in a sealable container.

Leave to infuse for 3 weeks, tightly closed, in a dark and cold place.

Then empty the oil through a sieve and pour into a decorative, carefully cleaned bottle.

Stored in the refrigerator, the hazelnut oil will keep for about 3 months.

Preparation Tip:

Hazelnut oil goes well with any salad as a dressing, with desserts and cakes, with short roasted meat such as veal or with any freshwater fish.

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