Do you have one or more nut trees? Can't manage to eat them all or give them all away? We can turn them into delicious oil.
You can bring walnuts or hazelnuts.
From 3 kilos of shelled nuts, the press will work for you.
The result is cold-pressed, unrefined, pure oil from your very own nuts.
It is a process of:
harvesting - drying - cracking - sorting - bringing in - waiting 1 month - collecting oil
Harvesting
Moisture is the biggest enemy of your nuts. Once they start to fall, you need to collect them regularly (preferably daily). If you leave the nuts lying outside, you increase the risk of mould and decay.
Next, they need to dry for at least 3 months in a well-ventilated place. This can be in (mesh) containers or by hanging them in net bags. It helps if you regularly turn or shake the nuts. An attic is an ideal place. A shed can also work, but make sure that no rodents, birds, or other unwanted visitors can get to your nuts.
Check out our tips on drying your nuts.
Cracking
Unfortunately, our press cannot digest the shells of nuts. Only nut kernels are allowed. And that means: cracking.
When your nuts are nicely dried, you can start cracking. You can use a regular nutcracker for this. Personally, we prefer a hammer. Give the pointed side of the nut a tap and collect the broken nuts in a bowl or bucket. Afterwards, you can separate the kernels from the shells. Do make sure to remove the partitions as well.
Pay attention to the quality
The kernels must be white and firm, crisp and not pliable. Brown, black or orange spots or translucent nuts are unacceptable. We also do not want to see any fluffy mould. The skin of the nuts should be light brown; dark brown or black is not acceptable.
A bad nut can spoil the flavour of the pressing, so sort your nuts carefully.
If you wouldn't eat the nut yourself, you wouldn't want it in your oil either.
Do not crack the nuts over the ones you've already shelled: this way, no shell pieces can fall in, and you keep everything as pure as possible for the pressing..
We do not press nuts that are older than 1 year.
We do not press so-called "fist nuts", such as Axel and Lange van Lod. These extremely large nuts contain too little oi..
Finally: the later you start cracking, the better. After all, the nut stays fresh the longest in its own shell.
Arrange drop-off
Are your nuts well dried, shelled, and sorted? Then you can bring them in, from January.
You can make an appointmentvia telephone, WhatsApp, or email.
Costs
The press operates for you from 3 kilos of shelled nuts. That is approximately 7 to 8 kilos of unshelled. The more kilos you have, the more cost-effective it becomes.
The prices apply per kilo of shelled nuts, including 6% VAT, bottles and caps.
quantity | price per kilo |
1st kilo | € 12,50 |
2nd, 3rd, 4th en 5th kilo | € 7,50 |
from 6 kilos | € 5,00 |
Calculation example:
Suppose you bring 10 kilos of shelled nuts, then the pressing costs are:
1 x € 12,50 = € 12,50 +
4 x € 7,50 = € 30,00 +
5 x € 5,00 = € 25,00 makes altogether € 67,50
For 3 kilos you pay € 12,50 + (2x€ 7,50) = € 27,50
Pressing
With walnuts, you can expect a yield of 40% to 50%: 1 kilogram of shelled nuts produces approximately 400 to 500 ml of oil. The oil content of walnuts varies from species to species and from year to year. Therefore, these figures are merely an indication. For hazelnuts, the yield is more around 30% to 40%.
After pressing, we let the oil settle for a few weeks. The oil is bottled in 250 ml bottles with a screw cap and pouring spout.
We will notify you when your oil is ready and arrange a moment for you to collect it. We expect you to pay when picking up, and this can be done in cash, with a bank card, or with Wero / Payconiq.
Nut oil: what to do with it?
You now have a cold-pressed, unrefined, pure nut oil.
It is important to know that nut oil does not tolerte high temperatures. So (deep-)frying in nut oil is not a good idea.
With nut oil, you finish off your dishes. The subtle nutty flavour pairs perfectly with grilled fish, roasted vegetables, fresh pasta, soft cheeses and salads. How about a splash over your scoop of vanilla ice cream? You can also make delicious dressings with it. Of course, it's also lovely in baked goods, especially in cakes and muffins.
Our recipe page will over time be filled with all sorts of delicious uses for nut oil.
Did you know that you can apply nut oil to your skin and in your hair? It is used as an ingredient in soap and cosmetics,
Finally, it is makes a wonderful gift. 100% natural, tasty and healthy.
By-product: nut flour
Two things remain after pressing: the oil and the press cake.
The last one is very hard and can be used, for example, as chicken feed.
However, by grinding and sieving it, that residual stream can be transformed into an interesting by-product: nut flour.
It can be used as an ingredient in patisserie or homemade bread. By replacing up to half of the flour in a baking recipe with nut flour, your baked goods will have a delicious nutty flavour. Nut flour is also very suitable for people with a gluten allergy..
When you bring in your nuts, we will ask if you would like to receive (part of) the press cake back in ground and sifted form. For this service, we charge € 5.00 per kilo.
Store your nut flour in an airtight container. It is shelf-stable for at least 6 months. You can also freeze it..