A first-press virgin oil

"Huile de noix du Périgord" is a first-press virgin oil, obtained solely by mechanical means, extracted hot or cold. It is produced from quality walnut kernels, from traditional varieties such as Marbot, Corne, Grandjean and Franquette.

The recognized expertise of oil-makers in the South-West

The trade of oil-maker was already widespread in Périgord in the 12th century, as evidenced by the presence of numerous oil mills at that time. Even today, walnut oil is closely linked to Périgord's gastronomic heritage, reflecting the know-how for which it is renowned. Traditionally, walnut oil is produced in two or three stages: crushing, heating (optional depending on the extraction method) and pressing the walnut kernel paste to extract the oil. Temperature control during heating, if practiced at all, is the decisive step in guaranteeing the oil's aromatic balance.

Two distinct sensory universes depending on the extraction method

Cold extracted, "Huile de noix du Périgord" has a limpid color ranging from straw-yellow with pale green highlights to golden yellow, and a fluid texture. It has a sustained aromatic intensity of dry walnut kernels, breadcrumbs and aromatic notes of vegetal and fresh walnuts.
Heat extracted, it is distinguished by a color ranging from golden yellow to golden brown, with a coating texture. We delight in its fruity nutty flavor, baked bread crust, light toasted/torrefied, complemented by notes of toasted bread and cookie.

A geographical area linked to that of the PDO "Noix du Périgord"

All stages of its production and processing take place in the geographical area spread over the departments of Aveyron, Charente, Corrèze, Dordogne, Lot and Lot et Garonne, which benefit from a climate and resources suited to walnut cultivation and thus enable quality walnut production. In fact, this area has been recognized as a PDO "Noix du Périgord" since 2004 for the production of fresh walnuts, dry walnuts and walnut kernels.