Hazelnut Oil
Corylus avellana olie · hazelnut oil · huile de noisette
Hazelnut Oil: what every chef needs to know
Hazelnut oil is cold-pressed oil from roasted or raw hazelnuts. It is one of the most aromatic nut oils in commercial kitchens, with an intensely nutty, lightly roasted character deployed in both savoury and sweet preparations. The smoke point of unrefined hazelnut oil is approximately 221°C/430°F, which technically permits heating, but the aroma degrades rapidly above 60°C/140°F through oxidation of the polyunsaturated fatty acids (linoleic acid around 15g/100g). Best flavour results are achieved by using it cold or as a finishing oil. Hazelnut oil consists of roughly 75% monounsaturated oleic acid, making it relatively stable compared to walnut oil. In fine dining hazelnut oil is used as a finishing drizzle over desserts (chocolate, pralines), as the base for nutty vinaigrettes with goat's cheese or radicchio, and as a flavour enhancer in chocolate mousse. Always store after opening in a cool, dark location; after 4–6 weeks oxidation becomes perceptible.
Hazelnut Oil: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (hazelnut oil) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (hazelnut oil).
Hazelnut Oil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
French brasserie dish of toasted bread with warm goat's cheese, frisée and a hazelnut oil-honey-vinegar dressing; the oil provides a warm, nutty undertone that complements the tangy cheese.
Belgian-French pralinés where hazelnut oil is used as a flavour enhancer in the hazelnut praline filling or as a finishing element on the exterior for sheen.
Classic autumn salad of rocket, thin slices of pear, Roquefort or gorgonzola, roasted hazelnuts and a hazelnut oil vinaigrette; the oil binds the nutty and cheesy flavour elements.
Hazelnut Oil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Druppel hazelnootolie over chocolademousse, panna cotta of pralinédessert just before serve; verhitting degradeert the aroma
Combine 1 part hazelnut oil with 3 parts neutral oil for a lighter dressing; add cider balsamic or sherry vinegar and honey for balance.
Add hazelnut oil (5-8% of the cream weight) to warm ganache for extra nut flavour and gloss; makes the ganache softer and more aromatic.
Hazelnut Oil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Hazelnut Oil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Hazelnut oil is a processed product available year-round. After opening, store in the refrigerator to limit oxidation.
Hazelnut Oil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Hazelnut Oil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The botrytised honey and apricot notes of Sauternes pair perfectly with the roasted nutty flavour of hazelnut oil in desserts and cheese preparations; the acidity cuts through the fat.
- Sauternes AOC
- Barsac AOC
The lychee, rose and spice notes of this Alsatian wine align with the floral-nutty flavour of hazelnut oil, particularly in combinations with goat's cheese and pear.
- asace Gewürztraminer AOC
- asace Vendanges Tardives AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Hazelnut Oil
At what temperature should you store Hazelnut Oil?
Store Hazelnut Oil at 4-8°C refrigerated after opening; sealed bottle: 15-20°C dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Hazelnut Oil professionally?
The primary professional technique for Hazelnut Oil is Finishing on dessert (cold) at room temperature (NEVER heat) for immediately for serve. Always verify core temperature with a calibrated probe thermometer.
Does Hazelnut Oil contain allergens?
Hazelnut Oil contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Hazelnut Oil?
Hazelnut Oil provides 884 kcal, 0g protein and 100g fat per 100g raw product. Source: USDA FoodData Central (hazelnut oil).
When is Hazelnut Oil in season?
Hazelnut Oil is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
