Food Vegetable Oils

 

This a very gentle pressing technique (technical information: not less than 3.50 liters per hour). The oil thus retains the scent of almonds: either sunflower or rapeseed.

This technique thus makes it possible to preserve all the nutrients of the oil: such as vitamins, omega-3, omega-6, .... It is pure therefore no mixture of raw materials or finished products.

Important : this process of the 1st cold pressing is completely natural. No additives are used. The oil is just pressed, filtered, bottled.
 

We recommend the marriage of the two sunflower and rapeseed oils. Thanks to this technique of the first cold pressing, these oils preserve all nutritive qualities.

Some tips for use

Sunflower oil can be used for cooking (in the pan) as well as for seasoning. Do not use it for fries or Burgundy fondue, the cooking takes too long. In the pan, there is no problem for a steak, an omelet, sautéed potatoes, it has a nice consistency, you will put less, and it leaves a note of toasted almonds.

But its strong point is of course the seasoning. It is succulent alone or accompanied by a hint of walnut or sherry vinegar.

Rapeseed oil is only used as a seasoning with a wide range of vinegar. It is superb on a salad (endive, lettuce, celery, tomato ...), but also with a fish fillet as a cold starter (sea bream, sea bass, cod ...).

These oils are easily stored away from light in a kitchen cupboard, cool in a cellar.