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Nut and Seed Oils

Before the introduction of industrial refining, oil was extracted regionally in mills from a wide variety of local fruits, nuts and seeds. The Mille et Une Huiles range makes it possible to choose from the diversity of oils that existed in the past. Mille et Une Huiles oils are extracted without any chemical treatment. The seeds are rigorously selected, then ground under a millstone or a flattener. They are then lightly toasted and pressed at a slow speed. After natural decantation in barrels, the oil is filtered and then bottled. Sweet almond: Sweet and fragrant, this oil is particularly used for marinades (raw salmon with dill or basil) or at the end of cooking on scallops, trout, pasta. In marinades, the grilled taste fades to reveal the fruit's fragrance. Argan: With a strong and wild taste, it is used in salads, semolina, tagines. It transforms a beef carpaccio or is ideal for serving with fresh goat cheese after marinating for 2 to 3 hours. Peanut: Surprising for its grilled peanut fragrance, it pairs well with salads and is used in many cheese-based recipes. It is suitable for hot-country cuisine, from Mexican sauces to African stews and Indonesian rijsttafels. Rapeseed: A full-bodied oil with a cabbage taste, it is used for potato salads, red beets, and to make "cervelle de canuts" (a mixture of cottage cheese, herbs, salt and pepper). This oil should not be heated. Hazelnut: Its smooth and slightly fragrant taste accompanies all salads. It is used like butter on all starches, vegetables, fish, pasta, pastries. Just a drizzle of oil on potatoes, green beans, or grated carrots and the dish takes on a festive air. Walnut: Its distinctive taste pairs wonderfully with bitter raw vegetables (endive salad, chicory, dandelions) but can also season starches or accompany a fresh cheese, salt and pepper. This oil should not be heated. Pecan nut: An oil with a pronounced fragrance, between walnut and almond. This oil is suitable for accompanying rice in all its forms, cold rice salads, white rice, wild rice, and for flavoring a cake. Grape seed: Deodorized neutral oil, it is a good base for mixing with other strongly flavored oils. Ideal for frying. Pine nut: One of the most subtle, its sweetness and flavor enhance the taste of dishes. By adding a dash of oil at the last moment, emulsify shellfish "nages", various sauces (and more particularly wine sauces), and soups such as minestrones, etc. It pairs particularly well with Landes salad, and is indispensable for Pesto. Pistachio: This oil, with a very marked taste, long on the palate, with persistent aromas, does not tolerate all vinegars. Recommended vinegar: balsamic or honey.It is suitable for thinly sliced endives topped with a few shavings of smoked trout or salmon, all drizzled with a vinaigrette of pistachio oil, balsamic vinegar, salt, pepper and chives. The same applies to a green bean salad. Sesame: A few drops of this oil to give salads, raw vegetables or pastries an oriental touch.