Hazelnut oil has a strong, roasted nut flavour, which is ideal for adding to milder flavoured oils to create rich tasting salad dressings. This brown coloured oil may also be used as a flavouring for sauces, baked goods and marinades. It has a high smoke point of 220°C (430°F), which makes it suitable for high temperature cooking such as deep-frying, shallow frying and sautéing, although its strong flavour and high cost usually preclude this type of use.
The majority of hazelnut oil is produced in France, where it is particularly popular. It is low in saturated fats (7%) and high in monounsaturated fats (78%) and vitamin E (47mg/100g). Although it may be stored in a cool, dark cupboard for up to 3 months, it is best kept in the fridge to prevent it from becoming rancid.
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