Roasted hazelnut oil is a well-kept secret of many top chefs. Great in salads, hazelnut oil combines very well with vinegar to produce light but flavourful vinaigrette. However, some say it goes even better with lemon juice. With pasta, potatoes and beans, hazelnut oil serves as a wonderful substitute for butter. Finally, hazelnut oil works great with fish, and you won’t go wrong to give it a try with cheese or carpaccio. Once you “discover” hazelnut oil, you will return time and time again to rediscover this versatile treasure! The process of extracting the oil has not changed for centuries. First, the hazelnuts are ground and roasted in cast-iron kettles. The resulting warm paste is then pressed in a hydraulic press. Following mechanical extraction, the oil is lightly filtered and bottled. The leftover cake is sold as cattle feed or for use in bakeries.