The harvest time spans from August to October, depending upon the variety and growing region. Generally cloths are laid out to collect the nuts, which are harvested through shaking. Finally the harvest is dried in a ventilated, dehydrated location. When stored at cool temperatures, the harvest keeps for 12 months [Dassler/Hartmann 1991, pg. 194].
Depending upon the purpose of the oil and press cake, the hazelnuts are roasted or unroasted when pressed out.
With Florapower equipment, the hazelnuts are gently warmed to the pressing temperature and thereby prepared for a cold pressing (without being roasted). According to Ulmer [Ulmer 1996, pg. 83], the hazelnuts are first roasted and then loosed from their shells. Finally the nuts are pressed using a screw press / oil press. Both options achieve a comparable degree of pressing power and, in addition to the oil, yield a high-quality by-product in the form of a press cake.
One further option is extraction using supercritical CO2 or extraction with n-hexane [Bernardo-Gil et al. 2002].
In the kitchen
Cold-pressed hazelnut oil, owing to its distinctively nutty flavor, can be used to refine whole food dishes of all kinds, as well as a variety of salads and vegetables.
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In addition to their own knowledge acquired through press trials, the following sources were used to create the article:
- Öle, natürlich kaltgepresst, Basiswissen & Rezepte, Marcus Hartmann, Hädecke, 2008
- Heilende Öle, Pflanzenöle als Nahrungs- und Heilmittel, Neue Erkenntnisse, Günter Albert Ulmer Verlag Tuningen
- Lexikon der pflanzlichen Fette und Öle, Krist, Buchbauer, Klausberger, SpringerWienNewYork, 2008