Pariani Hazelnut Oil, "il Nocciolio", 40 ml ~ SALE
SKU
PAI-001
Mattia Pariani developed this idea based on research he did for his thesis in Agriculture at the University of Torino. The hazelnut oil, known as "il Nocciolio", was a traditional product made in the Langhe area, near to Liguria, by hand about 60 years ago. The oil was extracted by simple mechanical means and was used preciously as it was very difficult to produce. He not only developed the new process, but developed the machinery for the extraction technique. The product is one of a kind, because of many things.
Hazelnut oil made from Tonda Gentile delle Langhe hazelnuts. Hazelnuts are harvested only once a year. In 2009, the hazelnuts were harvested in early August.
Mattia selects the best small producers from the hillsides of the Langhe where the best nuts are grown. The best parcels are the ones facing south, on the sunny side of the hills. While not certified organic, these producers do not use any pesticides or chemicals, thus the flavor of the nuts is more intense.
A round toasting system fitted with a large copper pot much like a coffee toaster and with infrared light. 10 kg. of hazelnuts at a time, and for an undisclosed number of minutes, they achieve the desired toasting point. At this point the hazelnuts are rubbed to remove the skin.
Unlike other hazelnut oils available today which are mainly extracted with the use of chemicals and solvents, Mattia invented a special press for this special oil.
The hazelnut oil is decanted for a few days, then five different filtrations are processed. The oil is then kept in a stainless steel tank much like olive oil, and kept in the cool lab until bottling. We recommend this be kept in a cool dark place and used within the winter for best quality. Was $50.95. Best by 31 March 2010.