J. Le Blanc starts with the careful selection of the absolute highest quality whole nuts available, grown on many of the same farms that J. Le Blanc has been doing business with for generations. For each batch of oil about fifty-four pounds of nuts are ground into a paste using the huilerie's original granite mill. The paste, resembling the texture of peanut butter, is then transferred to a roaster, which toasts the paste for about ten minutes while being stirred constantly to assure an even roast. The roasted paste is then transferred to a mechanical press where it is divided in half and separated with filter cloth. The oil is expressed at 22,000 pounds of mechanical pressure. After pressing the oil rests from seven to fourteen days to allow sediment to settle before bottling. Production is about 300 liters a day. The oils are pure, unadulterated, unfiltered and unrefined.
Eating J. Le Blanc nut oils is the best part of all! It has been said that the true contribution of French cuisine was the idea of adding layers of taste and texture to dishes. Artisanal nut oils, like J. Le Blanc's, support this idea fully. Nut oils are often referred to as "seasoning oils," because of their low smoke point they are not generally used for sauteing or cooking, but rather in finishing dishes. Nonetheless, you will find many a recipe, written by wonderful and knowledgeable chef, using nut oils for sauteing in order to set a subtle base flavor.
Nut oils can really spruce up your salads. Nut oils can be used for salad dressing with quality vinegar such as champagne, Banyuls, sherry or raspberry vinegar. the usual ratio is three parts oil to one part vinegar.
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