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Nut and Seed Oils
Huilerie J. Leblanc's production of nut oils began in 1878 and has really changed very little as the company now rests on the shoulders of the newest Leblanc, Jean Charles. At the factory in Burgundy, 54 pounds of nuts are ground into a paste, what is essentially nut butter, and this paste is roasted. And that's really it! This paste is allowed to settle and the oil is drained off. What is left is the most pronounced essence of the oils within the nut.
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As seen in the 2010 7x7 Magazine Holiday Gift Guide.
Imagine dedicating your life to the pursuit of one perfect thing. That's the decision Mattia Pariani made when he chose to devote his years at university to the humble hazelnut.
The particular hazelnut of the Langhe region, though, is not so humble. The Tonda Gentile hazelnut is regulated by the Italian government, the way Prosciutto di Parma is, to ensure the reputation of this incredible nut remains intact. The flavor is pure and the oil that Mattia extracts is absolutely sensational.
Rich and buttery with a strong, toasty flavor and clean finish, this oil is gorgeous drizzled over carpaccio of beef or crudo of wild salmon. The bold flavor makes a great complement to bitter greens like endive or radicchio - try drizzling over a salad of endive with avocado and orange segments. And we love to grace egg pasta with a few drops and thin shavings of Reggiano.
For the ultimate holiday hors d'oeuvres, serve a slice of seared foie gras atop a round of toasted brioche finished with fleur de sel and a drizzle of hazelnut oil.
$28.00 Add To Cart -
The funny thing about mustard seed oil is that most of what is sold in the US as mustard seed oil is actually labeled "not for human consumption" because of the presence of a particularly nasty fatty acid called erucic acid. See mustard seeds contain lots of acid, among them the much sought-after omega 3 & 6 - but it also contains some not so healthful ones.
So rather than genetically modify the mustard seeds like most producers to combat the effects, the smart Aussies at Naturally from Nature simply bred out the erucic acid to produce a healthful and spicy oil with a blistering high smoke point (410°!) and a penchant for lending its spicy flavor to bitter greens like arugula and kale.
Heat a good amount of mustard seed oil in a pan and heat over high heat. Add a few cloves of sliced garlic and let sizzle for a few moments, toss in our greens and let wilt. Enjoy! -
This oil has a wonderful brownish-green color and intense flavor. It partners beautifully with beets, avocado or potatoes. Add all or part pistachio oil to a mayonnaise for a decadent treat. It's also incredible with apples and pears - try drizzling a bit into a filling for baked goods like an apple tart or pancake.
Jean Leblanc's family has been hand-crafting nut oils in Burgundy for 130 years. The oils are made so simply that it seems others would have emulated his quality. He grinds 54 pound batches of fresh nuts into a paste and roasts the paste - the oil that settles off has the most luxurious flavor and creamy texture.
Time Magazine named J. Leblanc to their Design 100 in 2009.
$54.00 Add To Cart -
A very rare, golden oil to be used with crudite, on fresh pasta or drizzled over dried or smoked meats.
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Walnut oil is the most durable of the nuts oils, with an intense, nutty flavor and creamy texture. We love using walnut oil with seafood - try tossing poached shrimp or lobster in walnut oil and a squeeze of lemon for a decadent seafood salad.
Jean Leblanc's family has been hand-crafting nut oils in Burgundy for 130 years. The oils are made so simply that it seems others would have emulated his quality. He grinds 54 pound batches of fresh nuts into a paste and roasts the paste - the oil that settles off has the most luxurious flavor and creamy texture.
Time Magazine named J. Leblanc to their Design 100 in 2009.
$24.00 Add To Cart -
The creamiest of the Leblanc nut oils, hazelnut oil has a very unique, delicate flavor that really excites green vegetables. If we're being honest, this is our favorite among Leblanc's nut oils. Skip the dairy in your mashed potatoes and use a good pour of hazelnut oil. Or try drizzling it over grilled bitter lettuces like radicchio for a wonderful summer salad.
Jean Leblanc's family has been hand-crafting nut oils in Burgundy for 130 years. The oils are made so simply that it seems others would have emulated his quality. He grinds 54 pound batches of fresh nuts into a paste and roasts the paste - the oil that settles off has the most luxurious flavor and creamy texture.
Time Magazine named J. Leblanc to their Design 100 in 2009.
$28.00 Add To Cart -
Known for its high smoke point, which allows high temperature frying and searing, grapeseed oil actually has a delicious, clean taste.
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A great source of Vitamin E, almond oil has a fantastically rich, nutty flavor. A little goes a long way! Almond oil is great on green vegetables - try drizzling over blanched green beans topped with slivered almonds. Or toss steamed broccoli with almond oil and fleur de sel.
Jean Leblanc's family has been hand-crafting nut oils in Burgundy for 130 years. The oils are made so simply that it seems others would have emulated his quality. He grinds 54 pound batches of fresh nuts into a paste and roasts the paste - the oil that settles off has the most luxurious flavor and creamy texture.
Time Magazine named J. Leblanc to their Design 100 in 2009.
$48.00 Add To Cart
