“PIEDMONT HAZELNUT I.G.P. LANGHE” by Tastelanghe
ORIGIN: Piedmont, Langhe
£32.50 £27.63
3 in stock
PIEDMONT HAZELNUT OIL I.G.P. “LANGHE”
DESCRIPTION: An unique oil with an aromatic and intense hazelnut essence.
Hazelnut oil extracted from hazelnut, offers high nutritional value. The type of oil that appeals to the eye with its light yellow color and taste to the palates attracts attention with its store of vitamin E. Hazelnut oil, which will provide a different dining experience, can be easily used in meals and salads. he types of vitamins that fat has will have many positive contributions to your health. In addition to snacks such as cookies or cakes, it is also often preferred in fries. Thanks to interesting recipes prepared with hazelnut oil, you can add different flavors to your tables.
COLOUR: Intense yellow with golden hues
CULTIVAR: IGP Tonda Gentile delle Langhe
INTENSITY: Intense fruity.
TASTE: Delicate with intense hazelnut flavor.
SCENT: Several aromatic bouquets with excellent raw materials. Intense aroma of hazelnuts becomes the essence
PRESSING: Cold press
FILTERED
HARVEST: 2023/2024
Awards: 2 Stars Bellavita award Amsterdam 2020
Quantity: 250 ml
(£110.48 per 1lt)
Are you a trade customer? If you are a trade customer, please email us at trade@theoliveoilco.co.uk
Perfect on battuta al coltello, plain pasta, or raw on grilled vegetables.
Hazelnut oil can be used to add a unique, gourmet flavour to a variety of dishes. It tastes great in salad dressings and vinaigrettes, and also makes a great cooking oil, with a richer taste than olive oil, but without the saturated fat of butter. Try it drizzled over grilled meat, fish or vegetables, or even as a replacement for olive oil for a unique twist on a classic basil pesto.
Hazelnut and chocolate is a classic flavour combination that works beautifully in this gorgeously rich Hazelnut and chocolate cake.
For a nutty, boozy tea time treat, this hazelnut cake with a rich buttercream topping spiked with Frangelico liqueur is hazelnut heaven. It’s also completely gluten free, so your coeliac friends can enjoy a slice too.
INGREDIENTS:
Hazelnuts 300 g
Eggs 5
Preparation
Put a sheet of baking parchment between the sides and base of the springform pan.
Spread the nuts out on a cookie sheet and toast in a hot oven at 200°C for 12-15 minutes.
Then put on a tea towel and rub off the skin.
Grind the nuts finely in a food processor. Separate the eggs.
Beat the egg whites with 100 g sugar until they form stiff peaks.
Beat the egg yolks with the rest of the sugar until creamy.
Add the butter a few small pieces at a time and beat until the mixture is very thick and creamy.
Mix the nuts with the cocoa powder, fold into the egg yolk mixture, then fold in the beaten egg whites.
Turn the batter into the prepared springform pan and bake in a preheated oven at 180°C for 45-50 minutes (test to see if it is done by inserting a needle).
When done take the cake out of the oven and let cool slightly before releasing from the springform pan.
Then release from the pan and let cool completely. Serve dusted generously with confectioners’ sugar
Shipping and Handling
Delivery charges are: £5 for orders of up to £25, £3.95 for orders up to £35, £2.95 for orders up to £45. Delivery is FREE for orders over £45 before transport and any Vat where applicable (for UK customers only excluding Islands, please contact us if you don’t live in this area). We do not Ship outside the UK.
UK Remote areas and offshores where extra fees apply
ROAD SERVICE OPTIONS
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Scottish Highlands and Offshore Options
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Delivery Schedule
We deliver Tuesday to Friday. Orders placed by 9am will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.
Orders placed after 9am will be dispatched the following day.
Back Orders
Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).
If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.
Once upon a time there was a farmer who had a dream in his heart: to make people fall in love with the unmistakable taste of the Tonda Gentile hazelnut from the Langhe. This is the story of him.
Once upon a time there was a farmer with a dream in his heart: making people fall in love with the taste of the “Tonda Gentile delle Langhe” Hazelnut. This is his tale of him.
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In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.
Best consumed within 18 months from the date of bottling.
Why does olive oil get cloudy and thick?
Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why?
If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there?
To explain, let’s start by comparing the freezing process of olive oil and water:
Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice.
A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.
Does that mean the olive oil is not good to use?
Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil.
In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.