Technical Specifications
- Botanical Name: Corylus avellana
- Extraction Method: First cold-pressed (mechanically pressed below 30°C without chemical solvents)
- Appearance: Clear, pale yellow to golden-yellow liquid
- Aroma / Flavor: Characteristic, rich, and sweet nutty aroma with an intense nutty flavor
- Free Fatty Acid (FFA as oleic): ≤ 0.5% – 2.0% max
- Peroxide Value: ≤ 10.0 meq O₂/kg
- Specific Gravity (20°C): 0.910 – 0.925
- Refractive Index (20°C): 1.465 – 1.480
- Oleic Acid (C18:1 n-9): 68.0% – 85.0%
- Linoleic Acid (C18:2 n-6): 8.0% – 15.0%
- Palmitic Acid (C16:0): 4.0% – 9.0%
- Stearic Acid (C18:0): 1.0% – 4.0%
- Alpha-Linolenic Acid (C18:3 n-3): ≤ 1.5%
Unrefined cold pressed hazelnut oil supplied for wholesale culinary and food-service applications. Minimum order: 1 MT (1 metric ton).

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