Nut and Seed Oils |
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In France , before the introduction of refining, oil was regionally produced in many different mills and extracted from a large variety of locally grown fruits, nuts and seeds. |
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Mille et Une Huiles authentically
recreate a wide choice of formerly well-known oils for our customers.
Our oils, are extracted without any chemical treatment or additives. |
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The seeds
are rigorously selected, then crushed and lightly
toasted before being pressed slowly in a stone mill or aplatissor.
After the oil has been naturally decanted into barrels, it is
filtered and then bottled. |
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Sweet almond: Light and very fragrant taste. Use it in marinades (raw salmon seasoned with dill or basil) or drizzled over seafood, pasta or fish prior to serving. In a marinade the grilled taste is muted and the fruity aroma comes out. |
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Argan: Bold and wild taste. Use it in salads, couscous (semolina) and tagines. Works wonders on a beef carpaccio. This oil will render a marinated goat cheese ( 2 to 3 hrs) memorable. |
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Roasted Peanut: Startling roasted peanut flavour. Perfect for salad and cheese dishes. Suited to all warm climate cuisines: Mexican, African, Indonesian. |
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Canola, rapeseed: Full-bodied taste with a distinct cabbage flavor. Enhances potato or beet salads. Can be used to make " cervelle de canuts " (a blend of fromage blanc, herbs and seasonings). This oil fears heat! |
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Hazelnut: Suave and lightly aromatic. truly heavenly! Great in all types of salads. Replaces butter on all starches, vegetables, fish, pasta, pastries. Adds a festive touch when drizzled on a potato, green bean or carrot dish. |
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| Walnut: Pronounced nutty flavour. Well suited for bitter greens (endives, chicory, dandelion); excellent drizzled on starches. This oil is a good companion to a lightly seasoned fresh cheese. This oil fears heat! |
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Pecan nut: Pronounced nut taste, in between walnut and almond. Good on any type of rice, cold, hot or in a salad. Adds a brilliant touch to any cake |
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Grape seed: Neutral taste (it is unscented). Perfect for mixing with other more pungent oils; ideal for deep frying. Grape seed contains potent antioxidants such as vitamin E alpha and procyandanians, which contribute to its numerous health benefits.
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Pine nut: Very subtle and mild taste. Enhances the flavour of any dish on which it is drizzled. Added in the final moments of cooking, it does wonders with seafood stews, sauces (especially wine) and soups (particularly minestrone). This oil is divine on a " landaise " salad and essential to a pesto sauce |
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Pistachio: Very distinct, long-lasting taste. This oil is not suited to all types of vinegars: balsamic and honey are the best. A vinaigrette composed of this oil, balsamic vinegar, chives and seasoning is superb on an endive and smoked trout (or salmon) salad. |
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This vinaigrette is equally great on a green bean salad. |
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Sesame: Very strong roasted, nutty flavour (use very sparingly). A few drops in a salad or stir fry gives the dish a definite oriental touch. |
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