{"title":"Oils","description":"\u003ch2\u003eCooking oil: which oil for what?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCooking oil\u003c\/strong\u003e is extracted from oil-bearing fruits, seeds, kernels, or nuts, such as olives, sunflower seeds, cedar nuts, or coconut flesh. Its taste and suitability depend on the raw material and the processing method. In our Oils category, you will therefore find expressive oils for drizzling alongside mild fats that can withstand high-heat frying.\u003c\/p\u003e\n\u003ch2\u003eNative, cold-pressed, deodorized: what the terms mean\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNative\u003c\/strong\u003e or \u003cstrong\u003ecold-pressed\u003c\/strong\u003e means: the oil is extracted mechanically without the application of heat and is then filtered at most. This allows it to retain the color, aroma, and taste of its raw material. For example, the black cumin oil from the Ölmühle Solling is pressed at below 40 °C and only filtered. For olive oil, \"extra virgin\" is the highest quality grade with strict limits for acidity and taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeodorized\u003c\/strong\u003e oils have their odor and inherent taste removed after pressing. In the case of coconut fat and the frying oil from the Ölmühle Solling, this is done using steam. The result is neutral in taste and can withstand high temperatures, making it ideal for fried potatoes, schnitzel, and deep-fried foods.\u003c\/p\u003e\n\u003ch3\u003eCold kitchen, warm kitchen\u003c\/h3\u003e\n\u003cp\u003eAs a rough rule: the more inherent flavor an oil has, the more it belongs in cold dishes or added to the finished dish at the end. Use extra virgin olive oil, flavored oils, cedar nut oil, and black cumin oil for salad, dips, bread, and as a finish. For frying, baking, and deep-frying, use heat-stable fats like the organic frying oil made from high-oleic sunflowers, native coconut oil, or flavor-neutral coconut fat.\u003c\/p\u003e\n\u003ch2\u003eOur oil mills and producers\u003c\/h2\u003e\n\u003cp\u003eExtra virgin olive oil from their own groves in Molise comes from \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml\"\u003eEmbratur\u003c\/a\u003e is harvested early and by hand, and is intensely fruity with notes of tomato, bitterness, and a spicy kick. The \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003eWhite Truffle Oil\u003c\/a\u003e, based on their own olive oil, with natural truffle aroma and small pieces of Bianchetto truffle, is very popular.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos\u003c\/a\u003e from Dohr on the Moselle uses extra virgin olive oil from Spain as a base for flavored oils with lemon, basil, garlic, or herbs. Also very popular is \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, which tastes like lemon zest rather than juice. The \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Flavored Oil\u003c\/a\u003e relies on rapeseed oil with a quarter olive oil and tastes like freshly roasted onions.\u003c\/p\u003e\n\u003cp\u003eFrom Boffzen in the Weser Uplands comes native organic coconut oil, \u003ca href=\"\/en\/products\/kokosfett-extra-mild-bio-1000ml\"\u003eExtra Mild Organic Coconut Fat\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bratoel-bio-250ml\"\u003eOrganic Frying Oil\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/schwarzkuemmeloel-250ml\"\u003eOrganic Black Cumin Oil\u003c\/a\u003e from the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e, as well as tasting sets with five oils each. \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost\u003c\/a\u003e presses \u003ca href=\"\/en\/products\/bio-zedernussoel-100ml\"\u003eOrganic Cedar Nut Oil\u003c\/a\u003e from Siberian cedar nuts, according to the manufacturer, fresh every week in their own oil mill in the Palatinate. At \u003ca href=\"\/en\/collections\/hersteller-fruchtwerker\"\u003eFruchtwerker\u003c\/a\u003e, Koroneiki olives are ground together with oranges on Crete to create \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eOlive Oil \u0026amp; Orange\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig\u003c\/a\u003e packs organic walnut oil and organic mountain pepper oil from the Wasgau Oil Mill into their gourmet set.\u003c\/p\u003e\n\u003ch2\u003eOils in everyday cooking\u003c\/h2\u003e\n\u003cp\u003eA good olive oil with salt on fresh bread is already a small meal. For tomato salad, beans, or grilled vegetables, use a fruity olive oil; for potato salad with a roasted aroma, use a few spoons of roasted onion flavored oil. Drizzle truffle oil over scrambled eggs, puree, or risotto, and lemon oil over fish and asparagus. Cedar nut oil makes lamb's lettuce and pumpkin soup nutty, while black cumin oil seasons hummus, yogurt dips, and warm flatbread. In the pan, you can fry schnitzel and potatoes in coconut fat, vegetable curry in native coconut oil, and for pancakes or banana bread, coconut oil can even replace butter.\u003c\/p\u003e\n\u003cp\u003eFor everyday life, three bottles are usually enough: an extra virgin olive oil for salad and bread, a heat-stable fat for the pan, and a flavored or nut oil for an accent. This covers almost everything from Sunday roasts to a quick weeknight salad, and the flavored oil ensures that even simple pasta with Parmesan tastes like more.\u003c\/p\u003e\n\u003ch2\u003eBuying and storing oil\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTry it first:\u003c\/strong\u003e Many oils are available in 100 ml bottles; the tasting sets from the Ölmühle Solling contain five 20 ml vials.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFor the pan:\u003c\/strong\u003e Coconut oil and coconut fat come in large jars of 500 or 1000 ml.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCheck the label:\u003c\/strong\u003e Terms like \"extra virgin,\" \"cold-pressed,\" or \"deodorized\" tell you whether an oil is intended for cold or hot use.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLight, heat, air:\u003c\/strong\u003e These are the three enemies of every oil. Store the bottles sealed, dark, and cool—never directly next to the stove.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAfter opening:\u003c\/strong\u003e Use cold-pressed oils promptly; nut oils are best kept in the refrigerator after opening. Coconut oil alternates between solid and liquid depending on the room temperature.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eOur oil categories\u003c\/h2\u003e\n\u003cp\u003eThree subcategories help you search. Under \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e, you will find the extra virgin olive oils from Molise and Spain, from the intensely fruity Embratur to lemon oil. \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eFlavored Oils\u003c\/a\u003e gathers truffle oil, garlic, basil, and roasted onion oil for drizzling. In the \u003ca href=\"\/en\/collections\/kategorie-kern-und-nussoele\"\u003eKernel, Nut \u0026amp; Frying Oils\u003c\/a\u003e section, you will find cedar nut and black cumin oil, coconut oil, coconut fat, and frying oil. You can find the vinegar for your dressing in the \u003ca href=\"\/en\/collections\/kategorie-essig\"\u003eVinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\u003ch2\u003eOrder oils online\u003c\/h2\u003e\n\u003cp\u003eWhether it's olive oil for salad, truffle oil for the weekend risotto, or coconut fat for fried potatoes: at Leni \u0026amp; Hans, you can order cooking oil online, and your package will be with you in 1–3 days.\u003c\/p\u003e","products":[{"product_id":"essig-oel-geniesserset-in-geschenkbox","title":"Vinegar \u0026 oil gourmet set in a gift box","description":"\u003ch2\u003eLang Weinessig Vinegar \u0026amp; Oil Gourmet Set. Gift box with two vinegars and two organic oils from the Southern Palatinate.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLang Weinessig Vinegar \u0026amp; Oil Gourmet Set\u003c\/strong\u003e is a gift set with four 50 ml bottles, totaling 200 ml. It contains Balsamico Südpfalz, Organic Vinaigrette Liese, Organic Walnut Oil Südpfalz, and Organic Mountain Pepper Oil. The oils are sourced from the Wasgau Oil Mill. Not a pantry staple, but four varieties to taste, give as a gift, and take with you.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Vinegar \u0026amp; Oil Gourmet Set from Lang Weinessig\u003c\/strong\u003e is a gift box that combines a balsamic vinegar, a vinaigrette, and two spiced oils in a small format. Four bottles, four flavors, one box: anyone dressing a salad with these can create four vinegar-oil combinations and many more dressings. The set is one of our most popular gifts.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, tart, nutty, spicy: four bottles, four characters\u003c\/h3\u003e\n\n\u003cp\u003eThe four bottles complement each other because each one does something different. Two provide acidity, two provide fat and aroma.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/balsamico-suedpfalz\"\u003eBalsamico Südpfalz\u003c\/a\u003e is the dark, sweet, and lovely part. It consists of reduced grape must and wine vinegar, features wood notes from oak and chestnut barrels, and has a balanced acidity. The \u003ca href=\"\/en\/products\/bio-vinaigrette-liese-180ml\"\u003eOrganic Vinaigrette Liese\u003c\/a\u003e is lighter and fresher: white wine vinegar, Riesling wine, a little sugar, sea salt, and grape must, all in organic quality and aged for over twelve months in oak barrels.\u003c\/p\u003e\n\n\u003cp\u003eThe Organic Walnut Oil Südpfalz is cold-pressed and unrefined. Its taste is rustic and nutty, just like you know from freshly cracked walnuts. The Organic Mountain Pepper Oil consists of rapeseed oil and mountain pepper and is the exotic note in the set. Both oils come from controlled organic cultivation.\u003c\/p\u003e\n\n\u003cp\u003eAll four are ingredients for quick cooking. The balsamic is sweet and spicy, the Liese is tart and fresh, the walnut oil is nutty, and the mountain pepper oil is savory. Anyone who lines them up will quickly understand why vinegar and oil are more than just two ingredients for a salad dressing.\u003c\/p\u003e\n\n\u003cp\u003eThe order in which you taste them makes a difference. Start with Liese and walnut oil, then follow with the balsamic, and finally the mountain pepper oil. This ensures the delicate vinaigrette isn't overshadowed by the stronger varieties.\u003c\/p\u003e\n\n\u003ch3\u003eOn salads, antipasti, and in the camper van\u003c\/h3\u003e\n\n\u003cp\u003eThe set is made for everything that benefits from good vinegar and oil notes. The classic is lettuce: one tablespoon of vinegar, two tablespoons of oil, salt. With four bottles, you can change the combination every day.\u003c\/p\u003e\n\n\u003cp\u003eLamb's lettuce with balsamic and walnut oil tastes nutty and sweet. Arugula with mountain pepper oil gets a savory, exotic note. Pour Vinaigrette Liese over tomatoes with mozzarella, and for those who like roasted vegetables, drizzle some walnut oil over them as soon as they come out of the oven.\u003c\/p\u003e\n\n\u003cp\u003eWarm dishes benefit too. A few drops of balsamic go well over sautéed vegetables, walnut oil on pasta, and mountain pepper oil over antipasti. Every bottle has its use. With 50 ml per variety, you can try them all before one runs out.\u003c\/p\u003e\n\n\u003cp\u003eThe small bottles are practical for anyone with limited space. Take the set with you on vacation, in a camper van, or to a holiday apartment. Delicious salads are whipped up in no time, and you have vinegar, vinaigrette, and two oils with you without packing entire full-sized bottles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Make a vinaigrette of your choice from two bottles. One teaspoon of balsamic, two teaspoons of walnut oil, and a pinch of salt are enough for a portion of lamb's lettuce. The result tastes like much more effort was put into it than actually was.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable for households that prepare large amounts of salad or dressing daily. At 50 ml per bottle, the box is intended for discovery, not as a supply.\u003c\/p\u003e\n\n\u003ch3\u003eA star-rated chef and a winery in the Southern Palatinate\u003c\/h3\u003e\n\n\u003cp\u003eLang Weinessig is a manufactory in Gommersheim in the Southern Palatinate. It was founded by Jens Michael Lang, a trained chef who learned and worked in star-rated kitchens. He knows what matters: high quality of natural ingredients, versatile, slightly tart products, and flavor. For over ten years, he has been producing wine vinegars, vinaigrettes, fruit balsams, and ready-made salad dressings.\u003c\/p\u003e\n\n\u003cp\u003eThe basis for the vinegar preparations are wines from an organic-certified winery in the Southern Palatinate. The two organic oils in the set come from the Wasgau Oil Mill, also in the Southern Palatinate. This means all four bottles originate from the same region.\u003c\/p\u003e\n\n\u003cp\u003eThe manufactory specializes in tart seasoning; Jens Lang develops the recipes with a trained palate. The set therefore features two results of this work alongside two oils that pair perfectly with them.\u003c\/p\u003e\n\n\u003cp\u003eVinaigrette Liese is a good example of the manufactory's dedication, as it is aged for over twelve months in oak barrels. The Balsamico Südpfalz is stored in oak and chestnut barrels. Both varieties are also available individually in larger bottles.\u003c\/p\u003e\n\n\u003cp\u003eThe set is free from artificial additives; as the manufactory describes it: simply nature in a bottle. The organic control number of the oils is DE-Öko-006.\u003c\/p\u003e\n\n\u003ch3\u003eThe gift for people who love to cook\u003c\/h3\u003e\n\n\u003cp\u003eThe gourmet set is perfect for people who enjoy cooking and value quality and regionality. It is suitable for hosts, colleagues, and as a small thank-you. The box is already packaged as a gift and shows at a glance what it's all about: good ingredients for the table.\u003c\/p\u003e\n\n\u003cp\u003eIf you only want to gift two varieties first, opt for the \u003ca href=\"\/en\/products\/balsamico-und-walnussoel-in-geschenkbox\"\u003egift box with balsamic and walnut oil\u003c\/a\u003e. It contains two 50 ml bottles. For fans of the vinaigrettes, there is the \u003ca href=\"\/en\/products\/vinaigrette-geschenkset-4x-180ml\"\u003eVinaigrette Gift Set\u003c\/a\u003e with four 180 ml bottles. You can find all the manufactory's varieties on the \u003ca href=\"\/en\/collections\/hersteller-lang-weinessig\"\u003eLang Weinessig page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor a multi-course menu, you can spread them across the evening: vinaigrette for the appetizer, balsamic for the main course, a drop of walnut oil for the cheese. This turns four small bottles into a program, and everyone at the table will taste the difference.\u003c\/p\u003e\n\n\u003cp\u003eThe set is not suitable for those looking for a single, large bottle for everyday use. For that, it is worth looking at the individual bottles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA gourmet set with balsamic, vinaigrette, and two organic oils – four bottles for salads, antipasti, and holidays.\u003c\/em\u003e\u003c\/p\u003e","brand":"Lang Weinessig","offers":[{"title":"200 ml","offer_id":57548165906764,"sku":"046LAN022","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/essig-oel-geniesserset-in-geschenkbox-freisteller.png?v=1790867857"},{"product_id":"olivenoel-und-orange","title":"Olive Oil \u0026 Orange","description":"\u003ch2\u003eOlive Oil \u0026amp; Orange from Fruchtwerker. Extra virgin olive oil with orange – Koroneiki olives and oranges cold-pressed together.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive Oil \u0026amp; Orange from Fruchtwerker\u003c\/strong\u003e is an extra virgin olive oil from Crete, for which Koroneiki olives and oranges are milled together and cold-pressed into an oil: 96 percent olive oil, 4 percent orange oil. No added flavorings, no subsequently blended orange oil, no essences – the fruit is in the press from the very beginning. 250 ml.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003eThere are two ways to produce \u003cstrong\u003eolive oil with orange\u003c\/strong\u003e, and the difference is significant. Most flavored olive oils are pressed and then blended with orange oil or flavoring. With this oil, the oranges are put into the mill along with the olives – the essential oils from the peel are pressed out with the olives and become an integral part of the oil rather than an additive. Fruchtwerker has it produced in Crete, where the olives grow, and includes it in its range as a partner to its fruit vinegars.\u003c\/p\u003e\n\n\n\u003ch3\u003eGreen, fruity, with orange in the aroma and the finish\u003c\/h3\u003e\n\n\n\u003cp\u003eThe oil first tastes like what it is: a young, green olive oil made from Koroneiki olives, the most important variety in Crete – fruity, slightly grassy, with a mild bitterness and a slight prickle in the throat that characterizes good extra virgin oil. Over this lies the orange, distinct in the scent, more subtle in flavor, and it returns in the finish.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is a vibrant golden-green. The orange remains dry rather than sweet, authentic rather than perfumed, and it tastes like peel rather than juice – that is the difference compared to oils that use flavorings. Anyone who tries both varieties side by side will notice: flavoring sits on top of the oil, while pressed fruit is in the oil.\u003c\/p\u003e\n\n\n\u003cp\u003eOne limitation: This is not an oil for frying. The orange aromas are volatile and disappear under heat, and an extra virgin olive oil is intended for cold dishes anyway. If you are looking for a neutral olive oil for the pan, this is not it. And for those who only like orange in a sweet form, the bitterness of the peel will be unfamiliar.\u003c\/p\u003e\n\n\n\u003ch3\u003eSalad, risotto, game, and a piece of cake\u003c\/h3\u003e\n\n\n\u003cp\u003eThe oil is made for cold dishes and for finishing. In a dressing, it is the partner for fruit vinegars: two tablespoons of Olive Oil \u0026amp; Orange, one tablespoon of \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry \u0026amp; Vinegar\u003c\/a\u003e or \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e, salt – and the green salad is ready. It pairs well with fennel, beetroot, carrots, and avocado because the orange picks up on the sweetness of the vegetables.\u003c\/p\u003e\n\n\n\u003cp\u003eIn hot dishes, it belongs at the end: a spoonful over a finished risotto, over pumpkin or carrot soup, over pan-seared scallops or poultry. For game – saddle of venison, duck breast – a few drops on the sliced meat; the orange pairs better with dark meat than one might think. Fruchtwerker itself recommends it for game, poultry, pasta, and risotto.\u003c\/p\u003e\n\n\n\u003cp\u003eAnd in baking: A sponge cake or olive oil cake, where the oil replaces the butter, gets an aroma from the orange that you would otherwise achieve with zest. Over vanilla ice cream with sea salt, it is a combination that surprises guests.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store in a cool, dark place and keep the bottle tightly closed – essential oils are sensitive to light and air. Use within a few months of opening, as the orange aroma fades over time.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe that highlights the combination: Sear chicken breast in a pan, remove it, add a tablespoon of Orange \u0026amp; Vinegar and a tablespoon of Olive Oil \u0026amp; Orange to the pan, boil briefly, and pour over the meat. Serve with oven-roasted fennel. This is the dish that Fruchtwerker showcases with its two orange products – vinegar and oil from one producer, one fruit in two forms.\u003c\/p\u003e\n\n\n\u003cp\u003eFor the simplest use, all you need is bread: a piece of white bread, the oil, coarse sea salt. This is how you test whether you like the orange in the oil – and most who try it buy a bottle afterward. However, for those who only know neutral olive oil, the green, slightly bitter Koroneiki oil will be unfamiliar; those accustomed to mild oil will find it too robust.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the Messara Plain in Crete to Talkau\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Koroneiki olives and the oranges grow in the Messara Plain on the south coast of Crete, one of the island's most fertile regions. Both are harvested by hand, milled together, and cold-pressed into oil. The joint pressing is the decisive step: the essential oils from the orange peel bind to the olive oil during pressing instead of sitting on top later.\u003c\/p\u003e\n\n\n\u003cp\u003eFruchtwerker is a vinegar manufacturer in Schleswig-Holstein that has the oil pressed in Crete – by a producer the company collaborates with; it is bottled under the Fruchtwerker label. The idea behind it: Fruit vinegars require an oil that plays at the same level, and an oil with pressed-in fruit aligns better with the concept of the \"whole fruit\" than a standard olive oil.\u003c\/p\u003e\n\n\n\u003cp\u003eThe oil is extra virgin, cold-pressed, without additives – 96 percent olive oil, 4 percent orange oil from the pressing. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e, it forms the oil side of the product range.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil that suits the vinegar\u003c\/h3\u003e\n\n\n\u003cp\u003eA fruit vinegar needs an oil that gives it space. A strong, bitter olive oil overpowers the raspberry; a neutral rapeseed oil leaves it standing alone. The orange oil lies in between: fruity enough to keep up, with an orange note that pairs with almost all vinegar varieties.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the perfect complement to the vinegar – a package of Olive Oil \u0026amp; Orange and Raspberry \u0026amp; Vinegar is a complete dressing that only needs salt. For Mediterranean cuisine, the lemon oil is the alternative; for berry-based dishes, the orange oil is the better choice.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eAn olive oil with orange, olives and oranges from one press in Crete – for salad, risotto, and cake that tastes like summer.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548217844044,"sku":"045FRW0001","price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-olivenoel-orange.png?v=1788360811"},{"product_id":"olivenoel-und-zitrone","title":"Olive oil \u0026 lemon","description":"\u003ch2\u003eOlive oil \u0026amp; lemon from Fruchtwerker. Extra virgin olive oil with lemon – lemons and olives pressed together.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive oil \u0026amp; lemon from Fruchtwerker\u003c\/strong\u003e is an extra virgin olive oil from Crete in which Koroneiki olives and lemons are crushed together and cold-pressed: 96 percent olive oil, 4 percent lemon oil from the pressing process. No added flavorings, no subsequently added essences. 250 ml – a finishing oil for fish, vegetables, and salad, rather than a cooking oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive oil with lemon\u003c\/strong\u003e is one of the most sought-after flavored oils of all – and one where quality makes the biggest difference. The cheaper variety is olive oil with lemon flavoring. This one is an oil where the lemons are taken to the mill with the olives and pressed together with them. The essential oils from the peel bind to the olive oil, and the result tastes like lemon rather than perfume. Fruchtwerker has it pressed in Crete and offers it as a partner to their lemon vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eGreen oil, fresh peel, worlds away from lemon candy\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is first and foremost an olive oil: fruity, slightly grassy, with the mild bitterness and slight tingle in the throat that a young extra virgin oil from Koroneiki olives brings with it. The lemon sits on top – distinct in the aroma, and in the taste, it presents as the freshness of the peel with a subtle bitterness that suits the olive. In the finish, the lemon lingers longer than the oil.\u003c\/p\u003e\n\n\u003cp\u003eThe color is golden green. The lemon is aromatic rather than sour – the acidity is left behind during the pressing process. Anyone familiar with lemon-flavored oils will immediately notice the difference: flavorings sit on top of the oil, while crushed fruit is in the oil, tasting of peel rather than candy.\u003c\/p\u003e\n\n\u003cp\u003eTwo caveats: This is not an oil for the pan. Lemon aromas are volatile, heat destroys them, and an extra virgin olive oil belongs in cold dishes anyway. And anyone expecting acidity because the label says lemon will be disappointed – that comes from the vinegar, not the oil.\u003c\/p\u003e\n\n\u003ch3\u003eFish, steamed vegetables, soup, and the fastest salad in the world\u003c\/h3\u003e\n\n\u003cp\u003eThe oil belongs at the end of cooking. Pour a spoonful over fried or grilled fish – sea bream, salmon, trout – just before the plate reaches the table. Pour it over steamed vegetables: green beans, broccoli, zucchini, asparagus. Add it at the end to a fish soup or a light vegetable soup. Fruchtwerker names exactly these four: fish, salad, steamed vegetables, soups.\u003c\/p\u003e\n\n\u003cp\u003eIn dressings, it is the partner for light vinegars: two tablespoons of olive oil \u0026amp; lemon, one tablespoon of \u003ca href=\"\/en\/products\/zitrone-essig\"\u003elemon \u0026amp; vinegar\u003c\/a\u003e, salt – that is a dressing in ten seconds. Great for cucumber salad, tomato salad, couscous, bulgur, or a salad with fennel and orange. It also works with \u003ca href=\"\/en\/products\/granatapfel-und-essig\"\u003epomegranate \u0026amp; vinegar\u003c\/a\u003e for Oriental-style cuisine.\u003c\/p\u003e\n\n\u003cp\u003eAnd for cooking without a recipe: A piece of white bread, the oil, sea salt. Or mozzarella with tomato, using only this oil and pepper. For pasta: spaghetti with the oil, Parmesan, pepper, and some pasta water – a dish made in the time it takes to boil the noodles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store in a cool, dark place and keep tightly sealed; essential oils are sensitive to light and air. Consume within a few months of opening. The refrigerator is the wrong place – olive oil flocculates there, which is harmless, but it doesn't look very appetizing.\u003c\/p\u003e\n\n\u003cp\u003eA recipe shown by Fruchtwerker: Grilled sea bream “Lemon” – the whole fish from the grill, cut open, with olive oil \u0026amp; lemon, sea salt, and fresh herbs. Lemon juice and butter are unnecessary; the oil is enough. It works the same way with a trout from the oven or with shrimp from the pan.\u003c\/p\u003e\n\n\u003cp\u003eFor vegetables: green beans with garlic and the oil, steamed broccoli with almonds and the oil, baked potatoes with rosemary and the oil. It is the oil you add at the end to everything on the plate that needs a touch of freshness. It is not suitable for roasting, frying, or anything that gets hot – it is too precious for that, and the lemon is too volatile.\u003c\/p\u003e\n\n\u003ch3\u003eCrete provides the oil, Talkau the label\u003c\/h3\u003e\n\n\u003cp\u003eThe Koroneiki olives and the lemons grow in the Messara Plain on the southern coast of Crete. Both are hand-harvested, crushed together, and cold-pressed. Pressing them together is what distinguishes it from flavored oils: the essential oils of the lemon peel combine with the olive oil during pressing instead of being added later. The result is 96 percent olive oil and 4 percent lemon oil from the same pressing.\u003c\/p\u003e\n\n\u003cp\u003eFruchtwerker is a vinegar manufactory in Schleswig-Holstein that has the oil pressed in Crete – by a producer with whom they collaborate; it is bottled under the Fruchtwerker label. It is the perfect complement to their fruit vinegars: if you have the lemon vinegar on your shelf, this oil is its ideal counterpart.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is extra virgin, cold-pressed, without additives – the lemon comes solely from the pressing. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eolive oil \u0026amp; orange\u003c\/a\u003e, it forms the small oil side of a range that otherwise consists of vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyone who cooks fish\u003c\/h3\u003e\n\n\u003cp\u003eLemon oil is the flavored oil that takes on the most tasks in a kitchen that prepares fish and vegetables. It replaces the lemon wedge on the plate and simultaneously provides the dish with the oil it needs anyway.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who eat Mediterranean-style, and it makes a great package with the lemon vinegar – two bottles, one dressing; for fish, the oil alone is enough. Anyone who prefers a sweeter version should choose the orange oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn olive oil with lemon, lemons and olives from one press in Crete – for sea bream, beans, and white bread with salt.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548217942348,"sku":"045FRW0002","price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-olivenoel-zitrone.png?v=1788360813"},{"product_id":"basilikum-auf-olivenoel-250-ml","title":"Basil infused olive oil 250 ml","description":"\u003ch2\u003eWajos Basil Olive Oil. 99 percent extra virgin olive oil from Spain with basil – the seasoning oil for tomatoes, pizza, and pasta that tastes like summer all year round.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Basil Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain with natural basil aroma, 250 ml from Dohr on the Moselle. Not a pesto, not a frying oil, not an herb oil with leaves in the bottle – but a clear seasoning oil for drizzling that tastes of fresh basil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Olive Oil by Wajos\u003c\/strong\u003e solves a problem familiar to anyone with a basil plant on their windowsill: the pot is lush in July, dead in November, and the leaves from the pack turn black after two days. This oil tastes the same every day of the year – like green, peppery basil over tomatoes, mozzarella, and pasta. For us, it is the second most popular seasoning oil after lemon, and it is listed as a bestseller in the kitchen at Wajos itself. Pesto and fresh basil pots remain what they are – this oil fills the gap for the moments when you have neither.\u003c\/p\u003e\n\n\u003ch3\u003eGreen and peppery like fresh basil, with mild olive oil underneath\u003c\/h3\u003e\n\n\u003cp\u003eAs soon as you open the bottle, the oil smells like crushed basil leaves – green, slightly peppery, and a little sweet. On the palate, you first taste the herb, then the olive oil: an extra virgin olive oil from Spain, mild and rounded, free from the bitterness and sharpness found in the finish of some Tuscan oils. This is intentional, as a strong oil would overpower the basil. This way, the herb stays at the forefront and the oil remains in the background.\u003c\/p\u003e\n\n\u003cp\u003eHonestly: there are no leaves in the bottle. The flavor comes from natural basil aroma and another natural aroma, dissolved in 99 percent olive oil. This has an advantage – the oil remains clear, free from plant particles that could turn rancid, and tastes as good in the last week as it did in the first. And it has its limits: anyone expecting the bitter compounds and green color of basil crushed in a mortar will not find it here. For those who want an oil with visible herb pieces or a pure, unflavored olive oil, this seasoning oil is not suitable – in that case, the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e from Wajos is the right bottle.\u003c\/p\u003e\n\n\u003ch3\u003eOver tomatoes, on pizza, in pasta – always at the very end\u003c\/h3\u003e\n\n\u003cp\u003eThe classic is Caprese: tomatoes, mozzarella, salt, pepper, and instead of three wilted leaves from a pack, a tablespoon of this oil. The same applies to bruschetta with diced tomatoes and garlic, toasted white bread, or a bowl of olives and antipasti. On pizza, it goes on after baking instead of before – a spoonful over a hot Margherita, and the scent of basil rises, whereas every leaf would have burned in the oven.\u003c\/p\u003e\n\n\u003cp\u003eIn pasta, it replaces a quick pesto: drain the spaghetti, add two tablespoons of oil, grated Parmesan, salt, pepper, cherry tomatoes – ready in ten minutes, and the kids will eat it. With zucchini, eggplant, or grilled vegetables, it works as a marinade after grilling: vegetables hot off the grate, oil drizzled over, let it soak in for half an hour. In salad dressings, it belongs with anything containing tomato, cucumber, or mozzarella, and with potato salad with arugula.\u003c\/p\u003e\n\n\u003cp\u003eIt is not well-suited for frying. Over high heat, the basil notes evaporate, leaving only ordinary olive oil – a waste. It also gets lost in soups and braised dishes; there, only add a spoonful to the plate when serving. And it pairs less well with sweets or fish with butter-lemon than the lemon oil does. One to two tablespoons is a portion, and the bottle lasts about a month with daily use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Basil Olive Oil, two tablespoons of \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, salt – the dressing for leaf salad with tomatoes that we recommend most often for this oil.\u003c\/p\u003e\n\n\u003ch3\u003eA seasoning oil from Dohr, where almost everything is made in-house\u003c\/h3\u003e\n\n\u003cp\u003eWajos manufactures most of its approximately 900 items in-house in Dohr near Cochem on the Moselle, including the seasoning oils. The olive oil comes from Spain, while preparation and bottling take place on the Moselle, and every batch is tested in their own lab. The name stands for the initials of Walter Josef Oster, the winemaker from Ediger-Eller whose family has been making wine for 15 generations. He started with liqueur in the 1980s; his son Peter Oster and Ulf Schwichtenberg built it into a brand with over 80 employees and their own stores throughout Germany starting in the 2000s.\u003c\/p\u003e\n\n\u003cp\u003eThe family business's motto is \"controlled small-scale work\": better an oil bottled in your own facility than one produced somewhere on commission. For a seasoning oil, this means: the same base as the house EVOO, the same lab, and an aroma balanced to complement rather than overwhelm the olive oil. Anyone coming from viticulture knows how much a tenth of a percent matters.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for tomato season and for people who can't keep a basil plant alive\u003c\/h3\u003e\n\n\u003cp\u003eBasil Olive Oil is the oil we recommend when someone enjoys cooking Mediterranean dishes but dislikes buying and throwing away herbs. It sits on our shelves next to \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e for fish and salad and \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic Olive Oil\u003c\/a\u003e for bread and frying – the three of them cover most evenings. All seasoning oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the bottle suits people who love Italy and like to be finished in the kitchen quickly, preferably along with breadsticks or a pasta sauce. Store in a dry, cool, and dark place; the refrigerator is off-limits – olive oil will flocculate there. The oil is not suitable for those looking for a cold-pressed herb oil with real leaves or an oil for high-heat searing.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBasil and mild olive oil from Spain, bottled on the Moselle – the seasoning oil that makes tomatoes taste like August all year round.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221907276,"sku":"045WAJ0002","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-auf-olivenoel-250-ml-woo-eigen.png?v=1790954921"},{"product_id":"gartenkraeuter-oel-250-ml","title":"Garden herb oil 250 ml","description":"\u003ch2\u003eWajos Garden Herb Oil. Extra virgin olive oil from Spain with a herbal note, mild and aromatic – the seasoning oil for dressing, bread, and mayonnaise.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Garden Herb Oil\u003c\/strong\u003e is an olive oil preparation consisting of 99 percent extra virgin olive oil from Spain with natural flavorings, 250 ml from Dohr on the Moselle. Not an oil with herbs floating in the bottle, not a frying oil, not a herb pesto, but a mild olive oil that tastes of garden herbs and can be dosed drop by drop. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarden Herb Oil by Wajos\u003c\/strong\u003e solves a problem every kitchen knows: the fresh herbs have wilted again. The bunch of parsley survived three days in the fridge, the chives only one. The oil sits right next to them and, on day 90, is just as flavorful as on day one. It is frequently ordered from us, mostly by people who had it in a dressing once and then wanted it for themselves. It is the oil that turns vinegar, salt, and lettuce into a dressing, without the need for chopping herbs.\u003c\/p\u003e\n\n\u003ch3\u003eMild olive oil, topped with herbs – aromatic rather than sharp\u003c\/h3\u003e\n\n\u003cp\u003eThe base is an extra virgin olive oil from Spain, soft and free from the peppery sharpness of some other olive oils. Over this lies a herbal note reminiscent of parsley, chives, and a hint of celery – green, aromatic, and mild. The oil smells of freshly cut herbs and tastes rounder than a pure olive oil. The herbal tone is distinct but remains balanced: a salad tastes like herbs rather than oil afterwards.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: You will look in vain for visible herbs in the bottle. The taste comes from natural aromas, including celery – an exclusion criterion for anyone with a celery allergy. The olive oil makes up 99 percent, the aroma the rest. In return, the oil remains clear, free of sediment, and lasts longer than an oil with steeped herbs.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for the strong, bitter tone of a young olive oil, the Garden Herb Oil is not suitable – in that case, the pure \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e by Wajos is the right bottle. And for anyone needing an oil for high-heat searing, choose a neutral oil: the herbal note cannot handle much heat.\u003c\/p\u003e\n\n\u003ch3\u003eOver salad, bread, potatoes, and in mayonnaise\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is for dressing: three tablespoons of oil, one tablespoon of wine vinegar or fruit vinegar, salt, pepper, done. Mustard and chopping herbs are no longer necessary. On lettuce, tomato salad, cucumber salad, or a potato salad with broth, it is the missing ingredient when you have run out of fresh herbs. Combined with a sweet fruit vinegar, it makes a dressing that even children like.\u003c\/p\u003e\n\n\u003cp\u003eOn toasted bread, it replaces herb butter: toast white bread, drizzle with oil, add a few salt flakes, a halved tomato for rubbing – and breakfast in summer is ready. Drizzled over boiled potatoes, baked potatoes, or simple scrambled eggs, it provides the herbs that would otherwise need to be chopped. And in homemade mayonnaise – stir the oil slowly into egg yolk, mustard, and lemon juice – it is a shortcut to herb mayonnaise; the bottle does the chopping for you.\u003c\/p\u003e\n\n\u003cp\u003eIt works well warm as a finishing touch: over grilled vegetables, steamed fish, pan-fried chicken breast, or vegetable soup, right before serving. A spoonful over pasta with Parmesan and pepper makes a dinner in ten minutes, and a spoonful stirred into quark turns boiled potatoes into a complete meal. Stirred into a tomato sauce at the end, it also provides the herbal note usually delivered by fresh basil.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for deep-frying, high-heat searing, or long-simmered dishes – the herbal note evaporates with heat, and the olive oil alone would be too precious for that. Always use it cold or as a finishing touch, and use it sparingly: one tablespoon is enough for a salad for four.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Garden Herb Oil, one tablespoon of \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e, salt – the dressing we recommend for lettuce with goat cheese and nuts.\u003c\/p\u003e\n\n\u003ch3\u003eAn oil from Spain, bottled and tested on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a culinary manufactory in Dohr near Cochem on the Moselle, with roots in a winemaking family. The Osters have been making wine in Ediger-Eller for 15 generations, and Walter Josef Oster – the name Wajos is built from his initials – began with liqueurs in the 1980s. From the 2000s, his son Peter Oster and Ulf Schwichtenberg turned the small manufactory next to the winery into the Wajos brand, with its own stores since 2008 and today over 80 employees.\u003c\/p\u003e\n\n\u003cp\u003eVines grow on the Moselle instead of olive trees, so the oil comes from Spain. The preparation with the herbal note and the testing in their own laboratory are carried out at Wajos in Dohr, where most of the approximately 900 items are produced. The refined oils are, alongside the cremas, the second large category at Wajos – lemon, garlic, basil, truffle, and precisely garden herbs, all based on the same olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for people who eat salad but rarely buy herbs\u003c\/h3\u003e\n\n\u003cp\u003eThe herb oil is the bottle for everyone who eats salad often but rarely has fresh herbs at home. It is the most versatile of the refined Wajos oils because it goes with almost everything that comes from the garden. If you like it citrus-fresh, take \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon Olive Oil\u003c\/a\u003e; for something stronger, choose \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic Olive Oil\u003c\/a\u003e. All oils and cremas can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStore it in a dry place, protected from heat and light, outside the refrigerator – olive oil will flocculate in the cold. With one tablespoon per salad, 250 ml will last for a few weeks of daily use. As a gift, it is a perfect souvenir for a barbecue or paired with a crema as a dressing set. It is not suitable for those who must avoid celery or for those who expect an oil with visible herbs in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain with garden herbs, refined on the Moselle – the seasoning oil that turns vinegar and salt into a dressing when the herbs have already wilted.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548221972812,"sku":"045WAJ0004","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/gartenkraeuter-oel-250-ml-woo-eigen.png?v=1790954928"},{"product_id":"knoblauch-auf-olivenoel-250ml","title":"Garlic infused olive oil 250ml","description":"\u003ch2\u003eWajos Garlic on Olive Oil. 99 percent extra virgin olive oil from Spain and garlic oil, bold and without peeling – the seasoning oil for bread, pizza, and everything off the grill.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Garlic on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and garlic oil, 250 ml from Dohr on the Moselle. Not an oil with cloves inside, not a frying oil for a hot pan, not a mild salad oil, but a seasoning oil with distinct garlic that you drizzle over your food at the very end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGarlic on Olive Oil by Wajos\u003c\/strong\u003e solves a problem that arises in every kitchen every evening: the garlic has to be peeled, chopped, and added to the pan at exactly the right moment, or else it burns and turns bitter. Your fingers smell until the next morning, and if you only need a hint, half a clove is left over. With this bottle, the garlic is already in the oil—consistent, easy to dose, and your cutting board and knife stay in the drawer. A teaspoon over the finished dish makes it taste as if someone has just sautéed a fresh clove. We get regular orders for this oil, almost always together with a Crema or a second seasoning oil.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic that tastes like garlic, on an olive oil with its own fruitiness\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is golden-green like a fine olive oil and smells immediately of garlic upon opening—round rather than sharp and raw, like garlic that has been briefly infused in oil. On the palate, the olive oil’s own fruitiness comes first, then the garlic, which lingers for a long time. 99 percent of the bottle is extra virgin olive oil from Spain, with the rest being garlic oil. There are no pieces, cloves, or sediment—the aroma is in the oil itself. That’s why the last spoonful tastes like the first.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is bold. Anyone drizzling it over bread will taste garlic—distinctly more than just a hint. It is not suitable for those who only want a subtle whisper of flavor or are looking for an oil with visible herbs—in that case, the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil on Olive Oil\u003c\/a\u003e is a better fit, as it is softer and greener. And it is an oil: 91 grams of fat per 100 milliliters, like any olive oil. A teaspoon seasons; a tablespoon dominates.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, pizza, grilled vegetables, and in quick pasta dishes\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest application is bread: toast a slice, drizzle with oil, add salt, and you're done. That’s the basic version of bruschetta that sits on our table before grilling. On pizza, the oil is added only after baking—a few drops over the crust, and a frozen pizza tastes like it came from a pizzeria. Grilled vegetables like zucchini, bell peppers, and eggplant get the oil right off the grill, as do halloumi, steak, and lamb chops.\u003c\/p\u003e\n\n\u003cp\u003eThe fastest pasta of the week: boil spaghetti, drain, add two tablespoons of oil, chili flakes, and Parmesan. That’s Aglio e Olio in three minutes, and the pan stays clean. Oven potatoes, rosemary potatoes, and fried potatoes get the oil just before serving so that the garlic remains mild. In salad dressings, it replaces the chopped clove—a teaspoon with vinegar and salt is enough for a bowl of leafy greens. And for those making aioli or herb butter, stir in a spoonful to save yourself the trouble of pressing garlic.\u003c\/p\u003e\n\n\u003cp\u003eThis oil is not suitable for searing, deep-frying, or for use in a hot pan from the start: the garlic aroma does not handle high heat well and will turn bitter. It is a finishing oil—for over the finished dish, into a lukewarm pan, or onto the plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toasted white bread topped with diced tomatoes seasoned with the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eKlassik Bruschetta seasoning mix\u003c\/a\u003e, finished with the garlic oil—our appetizer for every summer barbecue night.\u003c\/p\u003e\n\n\u003ch3\u003eOlive oil from Spain, garlic from the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eWajos is a gourmet manufacturer in Dohr near Cochem on the Moselle, and the path to seasoning oils led through wine. The Oster family in Ediger-Eller has been making wine for 15 generations; the name Wajos is derived from Walter Josef Oster, the founder of the family. Starting in the 2000s, son Peter Oster and business partner Ulf Schwichtenberg turned the liqueur manufactory that Walter Oster established in the 1980s alongside the winery into the Wajos brand—opening the first store in Trier in 2008, with shops all over Germany today.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning oils are at the core of the range: olive oil as a base, combined with lemon, basil, truffle, roasted onion—or, of course, garlic. According to Wajos, the olive oil for this bottle comes from Spain. Of their approximately 900 items, the majority are produced in Dohr itself, where over 80 employees work and an in-house laboratory tests the products. Wajos calls this “controlled smaller-scale production”—a family business that prefers to mix its oils itself rather than buying them pre-made. Within Wajos, the garlic oil is one of the top sellers in the kitchen category.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for grill fans, pizza nights, and people who love garlic\u003c\/h3\u003e\n\n\u003cp\u003eGarlic on Olive Oil is the bottle for anyone who reaches for a garlic clove first thing when cooking—and for anyone who shies away from the peeling. As a gift, it’s perfect for people with a grill, a pizza oven, or a love for Italian cuisine; together with the \u003ca href=\"\/en\/products\/zitrone-auf-olivenoel-250ml\"\u003eLemon on Olive Oil\u003c\/a\u003e, it’s the oil duo we pack into gift baskets most often. Those who prefer something heartier will find an alternative in the \u003ca href=\"\/en\/products\/roestzwiebel-wuerzoel\"\u003eRoasted Onion Seasoning Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of storage, keep the bottle in a dry, dark, and cool place—in the kitchen cupboard rather than on the windowsill or in the refrigerator, where olive oil will turn cloudy. 250 milliliters will last for weeks if you use a teaspoon per dish. This oil is not suitable for those who avoid garlic or want only a faint hint of it, nor for anyone looking for an oil to fry with at high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eSpanish olive oil and garlic from a bottle instead of a cutting board—the seasoning oil from the Moselle for bread, pizza, and everything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548222038348,"sku":"045WAJ0005","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/knoblauch-auf-olivenoel-250ml-woo-eigen.png?v=1790954934"},{"product_id":"roestzwiebel-wuerzoel","title":"Fried onion flavored oil","description":"\u003ch2\u003eWajos Roasted Onion Flavored Oil. Rapeseed oil and a quarter extra virgin olive oil with the taste of roasted onions – the hearty oil for potato salad, cheese spaetzle, and grilled meats.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Roasted Onion Flavored Oil\u003c\/strong\u003e is a seasoned oil made from rapeseed oil and 25 percent extra virgin olive oil from Spain, infused with natural flavorings to give it the taste of roasted onions, 250 ml from Dohr on the Moselle. Not a pure olive oil, not an oil with pieces of onion, and not a frying fat, but a clear oil for seasoning – savory, slightly sweet, with a roasted note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRoasted Onion Flavored Oil from Wajos\u003c\/strong\u003e solves a problem familiar to anyone who makes potato salad: the roasted onions are the best part, but they take the longest. Cutting onions, tears, twenty minutes at the stove until they are brown, verging on black. This oil already has that taste in the bottle – three tablespoons in the dressing, and the salad tastes like onions from the pan while the pan stays in the cupboard. It is our most popular savory Wajos oil, right after basil and lemon. And it’s the bottle passed around the table most often at barbecues.\u003c\/p\u003e\n\n\u003ch3\u003eRoasted onion, slightly sweet, followed by a mild olive oil\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is golden yellow, clear, and free of sediment. When opened, it smells of onions that have been sweated in butter for a long time: roasted, a little sweet, a bit like onion tart fresh from the oven. On the tongue, the roasted note comes first, then the oil itself – rapeseed oil as a neutral base, a quarter extra virgin olive oil from Spain that adds a light fruitiness while remaining mild, far from bitter or peppery. The flavor is bold but smooth, and it lingers on the palate.\u003c\/p\u003e\n\n\u003cp\u003eTo be honest: the onion flavor comes from natural aromas rather than onions sitting in the oil. That is why the bottle stays clear and stable and the oil lasts a long time once opened – and why it tastes like a roasted onion note rather than bits of onion. If you are expecting an oil with visible onions, you won't find them here.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a pure, bold olive oil for drizzling, choose the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e. And if you avoid onions, you won't be a fan of this oil either; the note is distinct.\u003c\/p\u003e\n\n\u003ch3\u003eOver potato salad, in cheese spaetzle, on steak and fried potatoes\u003c\/h3\u003e\n\n\u003cp\u003ePotato salad is just the start: lukewarm potatoes, broth, vinegar, mustard, salt – and instead of neutral oil, three tablespoons of this seasoned oil. Add sliced raw onions if you like; the oil provides the roasted part. The same applies to sausage salad, bean salad with bacon, or a lentil salad with vinegar and parsley.\u003c\/p\u003e\n\n\u003cp\u003eIn cheese spaetzle, it belongs at the very end: layer spaetzle and cheese, let it melt in the oven, then drizzle the oil over the top – you can still add roasted onions if you want, but the oil soaks into the spaetzle and ensures that every forkful tastes like them. It works the same way on fried potatoes, baked potatoes, or mashed potatoes: a spoonful after cooking, let it sit for a moment.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, it is the oil for everything that hits the grate: steak, neck steak, bratwurst, ribs, rubbed with salt and pepper, and grilled vegetables – zucchini, bell peppers, corn on the cob – drizzled after grilling. In a dark gravy, in goulash, or in onion soup, a tablespoon enhances the onion flavor that the dish already has. And on toasted bread with salt, it makes a dinner when the fridge is empty.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for high-heat searing in large quantities – the roasted note burns, and the aroma is gone before the meat is cooked. It is out of place in baking cakes, for fish with delicate flavors, or in desserts. And a salad dressing with lemon and herbs doesn't pair well with it: the roasted onion is just too much there.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Swabian potato salad with broth, vinegar, and Roasted Onion Flavored Oil, plus a teaspoon of \u003ca href=\"\/en\/products\/dill-senf-sauce\"\u003edill-mustard sauce\u003c\/a\u003e in the dressing – our favorite salad for grilled sausages in summer and meat patties in winter.\u003c\/p\u003e\n\n\u003ch3\u003eOil from Spain, aroma from Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe olive oil in the bottle comes from Spain; it is refined in Dohr near Cochem on the Moselle. That is where Wajos is based, a family business with over 80 employees that carries about 900 items and produces most of them itself – seasoned oils like this are among them. The name comes from Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations.\u003c\/p\u003e\n\n\u003cp\u003eFrom the liqueur factory that Walter Oster opened next to the winery in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand starting in the 2000s. The first store opened in 2008 in Trier, and today they are found all over Germany. The oils are tested in their own laboratory before they go into the bottle. It is less surprising than it sounds that a wine house refines oils: those who know how aromas come together in a bottle can do it just as well with oil as with wine. \"Controlled smaller-scale work\" is what Wajos calls the principle – better to have a few varieties done right than everything.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for hearty cuisine and those who love to grill\u003c\/h3\u003e\n\n\u003cp\u003eThe Roasted Onion Flavored Oil is the bottle for everyone who cooks Swabian, Bavarian, or simply hearty food. Potato salad, spaetzle, onion tart, roasts – it belongs everywhere. As a gift, it fits well for grilling enthusiasts – combined with the \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003egarlic in olive oil\u003c\/a\u003e as a duo set for the grilling season. If you prefer cooking with greens and herbs, choose the \u003ca href=\"\/en\/products\/gartenkraeuter-oel-250-ml\"\u003eGarden Herb Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e250 ml lasts for weeks at two to three tablespoons per dish; store in a dry, dark, and cool place, but outside the refrigerator, otherwise the olive oil will turn cloudy. The oil is not suitable for those who avoid the taste of onions – or for people looking for an oil for light, Mediterranean summer cuisine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eRoasted onions in the oil instead of in the pan – the seasoned oil from the Moselle for potato salad, cheese spaetzle, and everything off the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548222366028,"sku":"045WAJ0003","price":11.45,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/roestzwiebel-wuerzoel-woo-eigen.png?v=1790954940"},{"product_id":"rucola-wuerzoel-250ml","title":"Arugula Flavored Oil 250ml","description":"\u003ch2\u003eWajos Arugula Infused Oil. Extra virgin olive oil, rapeseed oil, and arugula extract, nutty and peppery – the infused oil that replaces arugula on pizza and pasta.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Arugula Infused Oil\u003c\/strong\u003e is a blend of 53.7 percent extra virgin olive oil from Spain and rapeseed oil with 5 percent arugula extract and natural flavors, 250 ml from Dohr on the Moselle. Not pure olive oil, not pesto, not an oil for high-heat searing, but an infused oil for drizzling that tastes like fresh arugula. Vegan, contains mustard.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eArugula Infused Oil by Wajos\u003c\/strong\u003e solves a problem everyone who buys arugula knows: by the third day, the bag is a wilted lump. The oil, however, sits on the shelf for months and provides that nutty, slightly peppery kick whenever it's needed – on a pizza just out of the oven, over spaghetti with Parmesan, or on tomato bread. No washing, picking, or throwing away required. And because the oil is only a little over half olive oil, it is milder than pure olive oil and lets the other ingredients take center stage.\u003c\/p\u003e\n\n\n\u003ch3\u003eNutty, tart, and a little peppery, just like a fresh arugula leaf\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the oil smells like green arugula, tart and nutty, with the slightly spicy note the leaf has in a salad. On the tongue, you get the olive oil first, fruity and soft, followed by the arugula spice, which finishes with a slightly peppery note at the back. The flavor comes from 5 percent arugula extract and natural aromatics rather than leaves in the bottle – and these flavors contain mustard, which you should know if you have allergies. The rapeseed oil makes the blend lighter and more neutral than pure olive oil. For anyone expecting a bold, bitter extra virgin olive oil, this infused oil is not suitable – you are better off reaching for the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003ch3\u003eOver pizza, pasta, tomato bread, and grilled vegetables\u003c\/h3\u003e\n\n\n\u003cp\u003eThe easiest way to use it is over finished pizza: a teaspoon over it, and it tastes as if fresh arugula were on top. Spaghetti with olive oil, garlic, and Parmesan gets a green note with a tablespoon of the infused oil. Tomatoes with mozzarella, some salt, this oil – summer dinner. Drizzle over grilled vegetables, zucchini, and bell peppers only after they have been grilled. For a dressing, mix two tablespoons of oil with one tablespoon of light vinegar and salt. It is not suitable for frying or deep-frying: heat causes the aroma to evaporate, and the oil is too good for that. Always add it at the very end, in small quantities.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e White pizza bread with Arugula Infused Oil and salt, served with a cream cheese dip using the \u003ca href=\"\/en\/products\/klassik-bruschetta-wuerzmischung\"\u003eClassic Bruschetta Seasoning Mix\u003c\/a\u003e – our go-to for any barbecue party where someone is asked to bring something.\u003c\/p\u003e\n\n\n\u003ch3\u003eAn infused oil from the Moselle, from a house that grew up with wine\u003c\/h3\u003e\n\n\n\u003cp\u003eThe infused oils were developed by Wajos in Dohr near Cochem on the Moselle, in a family business that has been making wine for 15 generations. Walter Josef Oster from Ediger-Eller, whose initials name the brand, started with liqueurs in the 1980s; from the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into a family business with over 80 employees. The olive oil comes from Spain; blending and quality control take place in Dohr – as is the case for most of the approximately 900 items.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil for pizza nights and for people who never have arugula at home\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Arugula Infused Oil is perfect for anyone who enjoys cooking Italian food and wants to have that green spice ready at hand. As a gift, it's the perfect bring-along for friends with a pizza oven. Those who prefer herbs will find an alternative in the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil Infused Olive Oil\u003c\/a\u003e; all oils can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a cool, dark place; it would turn cloudy in the refrigerator. It is not suitable for anyone with a mustard allergy or for those looking for an oil for cooking rather than drizzling.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eOlive oil, rapeseed oil, and the spice of arugula – the infused oil from the Moselle that makes the wilted bag in the fridge obsolete.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224233804,"sku":"045WAJ0008","price":13.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/rucola-wuerzoel-250ml-woo-eigen.png?v=1790954966"},{"product_id":"evoo-natives-olivenoel-extra-250ml","title":"EVOO Extra Virgin Olive Oil 250ml","description":"\u003ch2\u003eWajos EVOO Extra Virgin Olive Oil. First-class Spanish olive oil, fruity and slightly peppery – the house oil for salads, bread, and daily pan-frying.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos EVOO Extra Virgin Olive Oil\u003c\/strong\u003e is an extra virgin olive oil from Spain, first class, obtained directly from olives solely by mechanical means, 250 ml. No flavored oil, no refined frying oil, no blends with other oils, just pure olive oil with no additives. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEVOO Extra Virgin Olive Oil by Wajos\u003c\/strong\u003e is the bottle that almost gets overlooked next to all of Wajos's flavored oils – even though those flavored oils are also 99 percent extra virgin olive oil from Spain. EVOO stands for Extra Virgin Olive Oil, the highest quality grade. It is the oil you use to whisk up a dressing when the crema provides the fruitiness and you just need a good-quality oil. And it is the oil for bread, when all that is on the table is oil and a little salt.\u003c\/p\u003e\n\n\u003ch3\u003eFruity and mild at first, grassy and peppery at the end\u003c\/h3\u003e\n\n\u003cp\u003eThe oil smells fresh, like green olives and a bit of grass. On the tongue, it is initially mild and slightly sweet, then comes a peppery prickle in the throat – the hallmark of a freshly pressed oil with character. Wajos states that it contains two varieties: Spanish Arbequina brings the fruity-sweet side, while Greek Koroneiki provides the grassy, peppery notes. According to Wajos, both are grown in the Lleida region of Catalonia and are milled at temperatures below 30 degrees. Anyone looking for a very mild, butter-soft olive oil might find this one too peppery – but the peppery bite is part of its nature. For those who want flavor within the oil itself, the pure EVOO might not be the right choice; in that case, the \u003ca href=\"\/en\/products\/basilikum-auf-olivenoel-250-ml\"\u003eBasil on Olive Oil\u003c\/a\u003e, which uses the same base, is an alternative.\u003c\/p\u003e\n\n\u003ch3\u003eFor dressings, on bread, over pasta, and in the pan at medium heat\u003c\/h3\u003e\n\n\u003cp\u003eIn a dressing, it is the oil for every Wajos Crema: three parts EVOO, one part Crema or Balsam, salt, and done. On bread with coarse salt, it makes the simplest dinner imaginable. Drizzled over finished pasta, tomatoes with mozzarella, grilled vegetables, or a soup just before serving, it adds a green, fresh touch. In the pan, it works well at medium heat for vegetables, fish, and chicken. It is not intended for searing or deep-frying – a virgin oil is too precious and delicate for that; you are better off using a neutral oil. And anyone using it for baking should know that the peppery note will come through in the cake.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e White bread, EVOO, a few drops of \u003ca href=\"\/en\/products\/himbeer-balsam\"\u003eRaspberry Balsam\u003c\/a\u003e, and sea salt – the antipasti bread that is on our table before every meal with guests.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil alongside the vinegars of a Moselle-based manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eWajos is based in Dohr near Cochem on the Moselle, named after Walter Josef Oster, the founder from a wine-growing family in Ediger-Eller with 15 generations of viticulture history. Vinegar and oil belong together, so at Wajos, the olive oil stands right next to the cremas and balsams. Under Peter Oster and Ulf Schwichtenberg, the liqueur distillery of the 1980s evolved into a brand with over 80 employees in Dohr, whose products are tested in their own laboratory.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyday use and for the vinegar-oil pairing\u003c\/h3\u003e\n\n\u003cp\u003eEVOO is the bottle for those who want a good, honest, pure, and unflavored olive oil for every day. As a gift, it is the second half of a duo: add a crema or a balsam, and the salad dressing is complete. All oils and vinegars can be found on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store the 250 ml bottle in a dry, dark place away from the stove to keep the oil fresh. EVOO is not suitable for those who need large quantities for frying – 250 milliliters are intended for dressings and finishing touches; a deep fryer requires a different canister.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eExtra virgin olive oil from Spain, fruity and peppery – the Wajos house oil that completes any dressing for any crema.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224266572,"sku":"045WAJ0006","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/evoo-natives-olivenoel-extra-250ml-woo-eigen.png?v=1790954972"},{"product_id":"weisser-trueffel-auf-olivenoel-250ml","title":"White truffle olive oil 250ml","description":"\u003ch2\u003eWajos White Truffle on Olive Oil. Extra virgin olive oil from Spain with truffle extract – the flavored oil that turns scrambled eggs, pasta, and mashed potatoes into a Sunday meal.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos White Truffle on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain, white truffle extract, and flavoring, 250 ml from Dohr on the Moselle. Not an oil for frying, no jar with pieces of truffle, no truffle from the forest, but a flavored oil for drizzling – drop by drop, right at the very end. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle on Olive Oil by Wajos\u003c\/strong\u003e is the shortcut to a flavor that would otherwise cost a fortune. A fresh white truffle is traded by the gram and lasts a few days; this bottle sits in your cupboard for months and provides a few drops every evening. The difference is honestly stated: extract and flavoring are at work here, while the tuber itself stays in the forest. In return, the Tuesday scrambled eggs taste like something you would otherwise only order at a restaurant – and the kids will ask what's in it.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, intense, a few drops are enough\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is fragrant as soon as the bottle is opened: earthy, slightly garlicky, with the heavy, sweet note that white truffle has. Underlying this is an extra virgin olive oil from Spain, mild and round, which carries the truffle and lets it take center stage. The flavor lingers on the tongue, which is why the dosage is crucial – a teaspoon over a plate of pasta is a lot. The truffle flavor comes from extract and flavoring; that is stated on the bottle and should be mentioned here as well. For anyone expecting the fleeting, delicate scent of a freshly shaved truffle, this oil is not suitable – it is stronger and more direct. Anyone looking for a pure, unflavored olive oil should choose the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOver pasta, scrambled eggs, purée, and risotto – never in a hot pan\u003c\/h3\u003e\n\n\u003cp\u003eThe simplest use is pasta with butter and Parmesan, plus a few drops of truffle oil just before serving. The same applies to scrambled eggs, fried eggs, and mashed potatoes: add the oil to the plate only when everything is ready. Drizzle over mushroom risotto, into a cream sauce for chicken or pork tenderloin, or on grilled bread with salt – one teaspoon is sufficient for each. For steak, it belongs as a finish on the finished meat rather than in the marinade. The oil is not suitable for frying or deep-frying: heat destroys the truffle flavor, and the aroma evaporates. It does not pair well with lemon, vinegar, or spicy chili – truffle wants fat, egg, cheese, and potato.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Oven-baked fries, coarse salt, a teaspoon of truffle oil, and grated Parmesan – the truffle fries that disappear faster at our place than any sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Dohr, where oils are refined\u003c\/h3\u003e\n\n\u003cp\u003eWajos manufactures around 900 items in Dohr near Cochem on the Moselle, most of them in their own facility, and the flavored oils based on olive oil are among their mainstays. The name goes back to Walter Josef Oster, founder of a winemaking family in Ediger-Eller, whose liqueur distillery from the 1980s was the beginning. Peter Oster and Ulf Schwichtenberg have turned it into a family business with over 80 employees that tests its oils in its own laboratory before bottling.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for beginners and for gifts that get used\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil is the Wajos product for everyone who likes truffles but is reluctant to spend their weekly grocery budget on a single gram of the tuber. It is the bottle you give as a gift when someone loves to cook and already has everything – 250 ml lasts for half a year when dosed by the drop. For those who prefer seasoning with garlic or lemon, you can find \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e and the other flavored oils on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. Store in a dry, dark place, not in the refrigerator. It is not suitable for anyone who finds truffle aroma inherently too dominant – here, it is the star of the show.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain, white truffle as an extract – a few drops of flavored oil from the Moselle, and scrambled eggs become a gourmet dish.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224299340,"sku":"045WAJ0007","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisser-trueffel-auf-olivenoel-250ml-woo-eigen.png?v=1790954978"},{"product_id":"zitrone-auf-olivenoel-250ml","title":"Lemon infused olive oil 250ml","description":"\u003ch2\u003eWajos Lemon on Olive Oil. 99 percent extra virgin olive oil from Spain with lemon oil, fresh and mild – the condiment oil that adds lemon zest to fish, salad, and vegetables instead of acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Lemon on Olive Oil\u003c\/strong\u003e is an olive oil preparation made from 99 percent extra virgin olive oil from Spain and lemon oil, 250 ml from Dohr on the Moselle. No lemon juice in the oil, no flavored rapeseed oil, not an oil for frying, but a condiment oil for drizzling that tastes like lemon zest and has the mouthfeel of olive oil. Vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon on Olive Oil by Wajos\u003c\/strong\u003e solves a minor kitchen problem. You want lemon on your fish, salad, or vegetables—but you want to avoid the acidity that makes fish look grey and dressing overly sharp. Grating lemon zest is an option, but it requires an untreated lemon and a grater that needs to be washed afterward. Here, the zest is already in the oil. A spoonful, and the dish smells of lemon while everything remains mild. For us, this is our best-selling Wajos oil and the bottle we mention in almost every dressing tip.\u003c\/p\u003e\n\n\u003ch3\u003eLemon zest on the nose, olive oil on the palate, the acidity stays out\u003c\/h3\u003e\n\n\u003cp\u003eWhen opened, the oil smells of freshly grated lemon zest—bright, ethereal, slightly bitter, like the zest rather than the juice. On the tongue, it is first and foremost olive oil: soft, green, with the light bitterness of an extra virgin olive oil. The lemon remains as a scent and in the finish, never stinging. The oil makes up 99 percent, the lemon oil one percent—and that is enough, because lemon oil from the peel is highly concentrated.\u003c\/p\u003e\n\n\u003cp\u003eYou should know this: It is oil, not acid. Anyone making a dressing with it still needs vinegar or lemon juice. The oil replaces the lemon zest, not the lemon. And like any olive oil, it is fat—a tablespoon remains a tablespoon of oil, no matter how fresh it smells.\u003c\/p\u003e\n\n\u003cp\u003eFor those looking for a bold, peppery olive oil with a lot of character of its own, this oil is not suitable—the lemon would struggle against it, which is why the base is deliberately mild. For that, the \u003ca href=\"\/en\/products\/evoo-natives-olivenoel-extra-250ml\"\u003eEVOO Extra Virgin Olive Oil\u003c\/a\u003e from Wajos is the right bottle. If you want garlic instead of lemon, go for the \u003ca href=\"\/en\/products\/knoblauch-auf-olivenoel-250ml\"\u003eGarlic on Olive Oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eOn fish, in dressings, on vegetables, and in cake batter\u003c\/h3\u003e\n\n\u003cp\u003eThe primary use is fish: salmon or cod from the oven, with a tablespoon of oil drizzled over it once on the plate. The lemon wedge can be skipped, and so can the acidity that turns the flesh grey. It works just as well on pan-seared shrimp, steamed mussels, or a tuna steak. And on a smoked salmon sandwich with cream cheese, it’s the drop that turns breakfast into something special.\u003c\/p\u003e\n\n\u003cp\u003eIn dressings, it is the oil we use most frequently: three tablespoons of this, two tablespoons of vinegar or crema, salt. Perfect for lamb’s lettuce, arugula, fennel-orange salad, cucumber with yogurt, or a tomato salad that otherwise only gets salt. With goat cheese, avocado, or white beans, it turns a side salad into a main course. Also stirred into mayonnaise or a yogurt dip, it provides the citrus note that otherwise comes from a grater.\u003c\/p\u003e\n\n\u003cp\u003eOn vegetables, it is added after cooking: over green asparagus, broccoli, grilled zucchini, or roasted potatoes. A risotto gets a tablespoon at the end, as does a pasta dish with parmesan and pepper. And yes, in a sponge cake or olive oil cake, it can replace part of the fat—the lemon stays in the batter, and no one has to grate zest.\u003c\/p\u003e\n\n\u003cp\u003eWhat it does not handle well: searing at high heat. The essential oils of the lemon evaporate under high heat, leaving only olive oil behind. Therefore, always add it at the end, away from the hot pan. And for dressings for hearty dishes—potato salad with bacon, coleslaw—the lemon is often too delicate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Three tablespoons of Lemon on Olive Oil, two tablespoons of \u003ca href=\"\/en\/products\/feige-dattel-crema-32200322571\"\u003eFig-Date Crema\u003c\/a\u003e, salt—the dressing we use on every salad with goat cheese, pear, and walnuts.\u003c\/p\u003e\n\n\u003ch3\u003eSpanish oil, refined in Dohr on the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe olive grows in Spain rather than on the Moselle, which is why the olive oil comes from there; the lemon is added in Dohr near Cochem, where Wajos produces its condiment oils. The company originated from a winery: Walter Josef Oster, whose name became the brand, comes from a winemaking family in Ediger-Eller that has been making wine for 15 generations, and he founded a liqueur distillery in the 1980s. From the 2000s onwards, his son Peter Oster and Ulf Schwichtenberg turned it into Wajos—opening the first store in Trier in 2008, with over 80 employees in Dohr today and shops all over Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe condiment oils are among the roughly 900 items the family business carries, and like most of them, they are produced in-house in Dohr and tested in their own laboratory. Wajos lists the lemon oil among its kitchen bestsellers, and it is also the bottle in our home that runs out before all others. Anyone who knows wine knows how much one percent can mean—here, it is that one percent of lemon oil that makes the difference from pure olive oil.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for fish lovers, salad makers, and those who never have a lemon in the house\u003c\/h3\u003e\n\n\u003cp\u003eLemon on Olive Oil is the bottle for everyday life. It suits families who have salad on the table three times a week, everyone who likes fish but always forgets the lemon, and chefs who love drizzling oil over a finished plate. As a gift, it is exactly what we bring to people who cook well and already have everything: unobtrusive, but after the first fish dish, it becomes a permanent part of their kitchen. You can find our other condiment oils on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eStored in a dry, cool place away from light, the bottle lasts a long time; the refrigerator is the wrong place, as olive oil becomes cloudy and solid there. 250 milliliters will last for several weeks if you use a tablespoon per salad. The oil is not suitable for those looking for an oil for frying and deep-frying—it is too precious for that, and the lemon note is too fleeting.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOlive oil from Spain, lemon oil from the peel, blended on the Moselle—the condiment oil we use on fish and salad whenever the lemon is missing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"250 ml","offer_id":57548224364876,"sku":"045WAJ0001","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitrone-auf-olivenoel-250ml-woo-eigen.png?v=1790954984"},{"product_id":"weisses-trueffeloel-100ml","title":"White truffle oil - 100ml","description":"\u003ch2\u003eVitelium White Truffle Oil, 100 ml. Truffle oil made from extra virgin olive oil with white truffle from Molise – the small bottle for a truffle evening for two.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Oil, 100 ml\u003c\/strong\u003e is a seasoned oil from Molise: extra virgin olive oil from Vitelium's own groves with natural truffle aroma from white truffle (Tuber magnatum Pico, 4 percent). It is supplemented by pieces of Bianchetto truffle (Tuber borchii, 0.5 percent). 100 ml, intensely aromatic, for refining dishes just before serving. Not for frying, not a salad oil, not an oil to be spooned – a few drops are enough.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Oil from Vitelium\u003c\/strong\u003e is a truffle oil—an extra virgin olive oil—that brings the taste of white truffle to the plate when no fresh truffle is on the table. Vitelium grows the olives for it themselves in Molise, a small region south of the Abruzzo known for its truffles. According to the ingredient list, the flavor comes from a natural truffle aroma derived from Tuber magnatum Pico, supplemented by pieces of Bianchetto truffle from the same region. The label says so honestly, and so do we. The 100 ml bottle is the perfect size to get acquainted: for your first truffle evening for two, as a gift, or for a kitchen where truffles are a Sunday-only affair.\u003c\/p\u003e\n\n\u003ch3\u003eWhite truffle up front, green olive oil behind\u003c\/h3\u003e\n\n\u003cp\u003eThe truffle oil smells intensely of white truffle the moment you open the bottle. The aroma hits the nose first and remains long, spicy, and warm on the palate. Underlying it is the early-harvest olive oil, green and fresh, with the subtle bitter note and light pungency found in all Vitelium oils.\u003c\/p\u003e\n\n\u003cp\u003eSmall pieces of Bianchetto truffle, a white truffle from Molise, float in the bottle. A few drops on a warm dish are enough for the truffle to take over the entire plate. The oil is concentrated and should be dosed sparingly.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting an olive oil that only hints at truffle will find this one too bold. It is a seasoned oil and makes its presence felt accordingly. However, anyone seeking the truffle flavor otherwise only provided by a freshly shaved truffle will find this bottle just right.\u003c\/p\u003e\n\n\u003ch3\u003eMashed potatoes, risotto, pasta, and fried eggs\u003c\/h3\u003e\n\n\u003cp\u003eTruffle oil belongs at the very end of the cooking process. Vitelium recommends it for mashed potatoes, pasta, risotto, as well as meat and fish dishes: a few drops on the finished dish, just before serving. Heat dissipates the aroma from the oil, which is why it should only be added to the plate once the stove is off.\u003c\/p\u003e\n\n\u003cp\u003eThe easiest introduction is mashed potatoes with butter, salt, and half a teaspoon of truffle oil at the end. Add a piece of meat from the pan, and Sunday is saved. Just as simple: spaghetti with olive oil, Parmesan, and pepper, with a few drops of truffle oil at the end. Or a fried egg on toast, which becomes a breakfast for guests with just two drops.\u003c\/p\u003e\n\n\u003cp\u003eFor a risotto, stir the oil in only when serving, as described in the recipe for \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003etruffle risotto\u003c\/a\u003e. Oven-baked fries are given a new lease on life with salt, Parmesan, and truffle oil, as in the \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003etruffle fries\u003c\/a\u003e recipe. And for burgers, potato wedges, or grilled vegetables, a truffle mayonnaise made from a few ingredients is well worth it.\u003c\/p\u003e\n\n\u003cp\u003eWith fish, the oil pairs well with pan-seared zander, cod, or oven-baked trout. With meat, it goes perfectly with beef fillet, chicken breast, or a piece of veal. It is less suitable for dishes with a high acidity or chili content, as both mask the truffle. Store the bottle in a cool, dark place and keep it tightly sealed so the aroma stays in the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Start with three drops per serving and taste before adding more. A truffle oil that is dosed too sparingly can be corrected. An over-seasoned mash, however, will taste of nothing but truffle for the rest of the evening.\u003c\/p\u003e\n\n\u003ch3\u003eOlives from our own grove, truffles from a friend in the next village\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is a small manufacturer based in Hamburg. Cultivation and production take place in Provvidenti, one of Italy's smallest villages, in the province of Campobasso in Molise. Dr. Davide Petrollino, a plant biologist from Campobasso, inherited his grandfather's olive grove with its centuries-old trees and manages the cultivation and production on-site. His wife, Constanze Engelbrecht, runs the company from Hamburg and brings the products to Germany.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the truffle oil is Vitelium's own extra virgin olive oil. The olives are harvested early and by hand—depending on the season, between mid-October and early November—and are taken to the mill within six hours. There, the oil is extracted purely mechanically in a centrifuge at temperatures below 27 degrees.\u003c\/p\u003e\n\n\u003cp\u003eThe truffles come from Molise itself. The region is located in the Apennines, and Vitelium attributes the growth of so many truffles to the mountain climate and the wild forest. The white truffle is one of the specialties of the local cuisine there. They are collected by Angelo, a friend from the neighboring village who trains his own truffle dogs. For its truffle oil, Vitelium uses exclusively these Italian truffles, processed with their own olive oil. You can read more about the two of them and their work in Molise in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for your first truffle evening\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is for everyone who wants to get to know white truffle oil or only needs it for special occasions. A few drops per dish mean that even the small bottle is enough for many plates. If you regularly cook risotto, pasta, or mash with truffle or host guests, the \u003ca href=\"\/en\/products\/weisses-trueffeloel-250ml\"\u003eWhite Truffle Oil in 250 ml\u003c\/a\u003e is a better choice.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, the small bottle is perfect for people who love to cook and enjoy truffles. The \u003ca href=\"\/en\/products\/weisse-trueffelcreme-50g\"\u003eWhite Truffle Cream with Caciocavallo\u003c\/a\u003e from the same house goes well with it, turning oil and cream into a package for an entire truffle evening. You can find all products from the manufacturer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e and further oils for refining in our \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eSeasoned Oils\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eThe truffle oil is not suitable for frying, deep-frying, or as a salad oil in large quantities. It is an oil for the final seconds before serving. Anyone wanting to know the difference between real truffle and truffle aroma, and how much truffle is in which product, can find the answers in our \u003ca href=\"\/en\/blogs\/ratgeber\/trueffel\"\u003eTruffle Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle oil made from our own olive oil and truffles from Molise – in a 100 ml bottle for tasting, gifting, and for that Sunday mash.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548248744268,"sku":"045VIT0001","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisses-trueffeloel-100ml-1.png?v=1778855120"},{"product_id":"embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml","title":"EMBRATUR Extra Virgin Olive Oil, intensely fruity - 250ml","description":"\u003ch2\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 250 ml. Early-harvest olive oil from Molise with tomato notes, limited – the bottle for salad, bread, and vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 250 ml\u003c\/strong\u003e is an extra virgin olive oil from Molise. Vitelium presses it from Sperone di Gallo and Nocellara del Belice olives grown in their own groves at two altitudes of 400 and 800 meters. Hand-harvested early, it is intensely fruity with notes of green tomatoes, accompanied by a touch of bitterness and piquancy. 250 ml; only a small, limited quantity per harvest. Not an oil for the frying pan, but for the plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEmbratur Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an early-harvest olive oil, and you can taste it: green, fruity, with a bite. The name comes from Oscan, the language of the Samnites, and means emperor or ruler. Vitelium gives this name to their limited edition, which originates from two small mountain groves and is bottled in small quantities each harvest. The 250 ml bottle is for those who regularly need a robust olive oil: for tomato salad in summer, beans in winter, and bread with salt all year round.\u003c\/p\u003e\n\n\u003ch3\u003eAn olive oil that tastes like green tomatoes\u003c\/h3\u003e\n\n\u003cp\u003eThe nose is full of green tomatoes, fresh and intensely fruity. On the palate, a fine bitterness appears, followed by a piquancy in the finish that builds up slowly. Bitterness and piquancy are characteristic of oil from early-harvested olives and are associated with the high polyphenol content that defines these oils.\u003c\/p\u003e\n\n\u003cp\u003eThe fruitiness changes slightly from year to year, as Embratur is a single-vintage product and is freshly bottled. Sometimes the tomato is at the forefront, other times it is mixed with artichoke. Those expecting a soft, mild olive oil will find Embratur too robust. It has character and is meant to stand out in a dish.\u003c\/p\u003e\n\n\u003ch3\u003eFrom tomato salad to minestrone\u003c\/h3\u003e\n\n\u003cp\u003eWith 250 ml, Embratur belongs on the kitchen table rather than in the cupboard. It is the oil for everything that stays cold or needs a final spoonful at the end: tomato salad, Caprese, bruschetta, grilled vegetables, white beans with rosemary, or a finishing drizzle on minestrone.\u003c\/p\u003e\n\n\u003cp\u003eFor meat and fish, add it only when it reaches the plate—to a grilled steak, a piece of salmon, or an oven-baked sea bream. For pasta, a plate of spaghetti with garlic, chili, and a generous splash of Embratur is enough.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is less suitable for mayonnaise and light dressings where the bitterness might come through too strongly. Store the bottle in a cool, dark place and keep it sealed to preserve the fruitiness for as long as possible.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Southern Italian style tomato bread: toast white bread, rub with a halved garlic clove, crush a ripe tomato on top, add salt, then Embratur. Two minutes of work—that's all you need.\u003c\/p\u003e\n\n\u003ch3\u003eSperone di Gallo and Nocellara del Belice from two mountain altitudes\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for Embratur grow in Molise in two locations at roughly 400 and 800 meters above sea level. The Sperone di Gallo and Nocellara del Belice varieties provide the tomato note. The quantity per harvest is small, which is why Embratur is Vitelium's limited edition olive oil.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting is done by hand, depending on the season, between mid-October and early November while the olives are still green. Within six hours, they are taken to the mill and pressed purely mechanically in a centrifuge at under 27 degrees Celsius. The cultivation does not require any fertilizers or pesticides, and the oleic acid content is below 0.2 percent.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium are Dr. Davide Petrollino and Constanze Engelbrecht. He is a plant biologist from Campobasso who researched at the University of Ferrara for ten years and inherited his grandfather's olive grove. She manages the company from Hamburg. You can learn more about them in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for the pantry\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is intended for households where a robust olive oil is used regularly. To try it out or as a small gift, the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml\"\u003e100 ml Embratur\u003c\/a\u003e is a better choice, offering the same vintage in a smaller bottle.\u003c\/p\u003e\n\n\u003cp\u003eAs a second oil to keep on hand, the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003e250 ml Frentanum\u003c\/a\u003e is worth considering: medium fruity, from the Gentile di Larino variety, with notes of grass and artichoke instead of tomato. You can find all products from the producer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eEmbratur is not suitable for frying, deep-frying, or for those seeking a mild everyday oil without bitterness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA limited-edition, early-harvest olive oil with tomato notes, from two mountain altitudes in Molise – in a 250 ml bottle for salad, bread, and vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548278726988,"sku":"045VIT0004","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml.png?v=1778855290"},{"product_id":"embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml","title":"EMBRATUR Extra Virgin Olive Oil intensely fruity - 100ml","description":"\u003ch2\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 100 ml. Early harvest olive oil with notes of green tomatoes, limited edition – the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Embratur Extra Virgin Olive Oil, intensely fruity, 100 ml\u003c\/strong\u003e is an extra virgin olive oil from Molise, pressed from the Sperone di Gallo and Nocellara del Belice varieties grown in Vitelium's own groves. Early harvest, hand-picked, extracted purely mechanically, intensely fruity with notes of green tomatoes, a fine bitter note, and a peppery finish. 100 ml, a small, limited quantity per harvest. Not a cooking oil, but an oil for the finished plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eEmbratur Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an early harvest extra virgin olive oil: the olives are picked while they are still green. Embratur is the Oscan word for emperor or ruler, and the name matches the oil’s character. Of the two olive oils we carry from Vitelium, this is the more intense one, and it is bottled in small, limited quantities each harvest. The 100 ml bottle is the perfect trial size for anyone who wants to sample an intensely fruity olive oil before adding it to their pantry.\u003c\/p\u003e\n\n\u003ch3\u003eGreen tomato, bitter note, peppery finish\u003c\/h3\u003e\n\n\u003cp\u003eEmbratur smells of green tomatoes—distinct and fresh. On the palate, it is followed by a fine bitter note and a peppery finish that tickles the throat. Both are hallmarks of an oil made from early-harvested olives and demonstrate the high polyphenol content associated with this bitterness and pungency.\u003c\/p\u003e\n\n\u003cp\u003eThe color is golden green, the taste intensely fruity. Depending on the vintage, the fruitiness shifts between tomato and artichoke, as Embratur is bottled fresh from every harvest. Anyone expecting a mild, buttery olive oil will find this one too bold.\u003c\/p\u003e\n\n\u003ch3\u003eTomato salad, bruschetta, beans, and steak\u003c\/h3\u003e\n\n\u003cp\u003eAn oil with tomato notes belongs with tomatoes. A tomato salad with salt, onion, and Embratur needs nothing else. Just as simple: toasted white bread, rubbed with garlic, topped with diced tomatoes, drizzled with oil—your bruschetta is ready.\u003c\/p\u003e\n\n\u003cp\u003eEmbratur pairs well with everything that deserves a final spoonful of oil: white beans with rosemary, minestrone, grilled vegetables, burrata with pepper. For a grilled steak or a piece of fried fish, add it only when it's on the plate. In the pan, the oil would be wasted, as the fruitiness evaporates with the heat.\u003c\/p\u003e\n\n\u003cp\u003eStore the bottle in a dark, cool place and keep it well sealed to maintain its freshness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the oil pure first, on a piece of white bread with a little sea salt. This allows you to experience the tomato, bitter note, and peppery finish individually so you know which dish to pair it with later.\u003c\/p\u003e\n\n\u003ch3\u003eTwo locations at 400 and 800 meters altitude\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for Embratur grow in two locations in Molise, at elevations of approximately 400 and 800 meters. This is where the Sperone di Gallo and Nocellara del Belice varieties are grown, giving the oil its tomato note. The quantity is small, which is why Vitelium bottles Embratur as a limited edition.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is a boutique producer based in Hamburg with cultivation in Provvidenti in the province of Campobasso. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, is responsible for cultivation and production. His wife, Constanze Engelbrecht, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eHarvesting is done early and by hand, depending on the season, between mid-October and early November, at the green-fruity stage of ripeness. Within six hours, the olives are taken to the mill and processed purely mechanically in a centrifuge at under 27 degrees. The cultivation is free of fertilizers and pesticides, and the oleic acid content is below 0.2 percent. You can find more about early harvest olive oil in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eEdible Oils Guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for the curious\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is intended for anyone who wants to get to know Embratur first or give it as a gift. Those who use the oil regularly for salad, bread, and vegetables will be better served with the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml\"\u003e250 ml Embratur\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFor comparison, it is worth trying the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml\"\u003e100 ml Frentanum\u003c\/a\u003e from the same producer: medium-fruity, made from the Gentile di Larino variety, with notes of grass and artichoke instead of tomato. All products from the producer can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other oils in our \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eEmbratur is not suitable for frying or for those looking for a soft, mild olive oil. The Frentanum is also a green, robust oil, just slightly more restrained in its fruitiness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn intensely fruity early harvest olive oil from Molise, limited edition – in a 100 ml bottle for sampling, gifting, and your first tomato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548279677260,"sku":"045VIT0003","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml-1.png?v=1778855309"},{"product_id":"frentanum-natives-olivenoel-extra-mittel-fruchtig","title":"FRENTANUM Extra Virgin Olive Oil medium fruity","description":"\u003ch2\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 250 ml. Early harvest olive oil from Molise, green and grassy with artichoke – the bottle for every day.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 250 ml\u003c\/strong\u003e is an extra virgin olive oil from Vitelium's own groves in the Biferno valley near Larino, Molise, primarily made from the Gentile di Larino variety. Early harvest, hand-picked, extracted purely mechanically, medium fruity: fresh scent of green olives, grassy, with a hint of artichoke, pleasant bitterness and a peppery finish. 250 ml for salad, bread, and vegetables. Not an oil for frying, but for the finished dish.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrentanum Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an extra virgin olive oil from an early harvest. The name commemorates the Frentani, a Samnite tribe whose ancient capital was Larino. There, in the valley of the Biferno River, the Gentile di Larino variety, from which the oil is primarily pressed, is grown. The 250 ml bottle is intended for everyday use: for a weekday salad, vegetables in the evening, and bread with salt when guests arrive.\u003c\/p\u003e\n\n\n\u003ch3\u003eFresh notes of green olives, grass, and artichoke\u003c\/h3\u003e\n\n\n\u003cp\u003eOn the palate, Frentanum displays grassy notes and a fruity artichoke quality, accompanied by a pleasant bitterness. The nose is fresh and green, like a freshly sliced olive. In the finish, a peppery note gradually builds and lingers in the throat for a while.\u003c\/p\u003e\n\n\n\u003cp\u003eBitterness and pungency are not faults in an oil from early-harvested olives; rather, they are signs of the high polyphenol content that accompanies them. Depending on the season, the fruitiness may be more or less intense. Those expecting a mild, buttery olive oil will find Frentanum too robust.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil for salad, vegetables, soup, and bread on the table\u003c\/h3\u003e\n\n\n\u003cp\u003eWith 250 ml, Frentanum is kept within easy reach of the stove. A leaf salad with lemon and salt, a fennel salad, a plate of tomatoes with onion: Frentanum is the oil for these.\u003c\/p\u003e\n\n\n\u003cp\u003eSteamed vegetables become a dish with it: green beans, asparagus, broccoli, Swiss chard, along with salt and a splash of lemon. A plate of white beans or lentils, a vegetable soup, or a risotto at the end—everything gains freshness and a touch of pepperiness with a spoonful of Frentanum. For fried fish, chicken, or a piece of beef, add it only when the food is on the plate.\u003c\/p\u003e\n\n\n\u003cp\u003eFrentanum is less suitable for roasting and deep-frying; the fruitiness is too good for that. Store the bottle in a dark, cool place and keep it sealed to ensure the oil remains fresh for a long time.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil potatoes in their skins, halve them while still warm, and add Frentanum, coarse salt, and a little rosemary. This side dish goes well with fish and grilled meat.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the Biferno valley, pressed within six hours\u003c\/h3\u003e\n\n\n\u003cp\u003eLarino is located in Molise, a small region south of Abruzzo. The fertile Biferno valley is the home of the Gentile di Larino variety, which gives Frentanum its grass and artichoke notes. The olives come from Vitelium's own groves.\u003c\/p\u003e\n\n\n\u003cp\u003eHarvesting is done by hand, depending on the season between mid-October and early November, at a green-fruity stage of ripeness. Within six hours, the olives reach the oil mill and are processed purely mechanically in a centrifuge at under 27 degrees. The oleic acid content is below 0.2 percent, and the cultivation requires no fertilizers or pesticides.\u003c\/p\u003e\n\n\n\u003cp\u003eVitelium is a manufacturer based in Hamburg with cultivation in Provvidenti, Campobasso province. Dr. Davide Petrollino, a plant biologist from Campobasso with ten years of research at the University of Ferrara, is responsible for cultivation and production. His wife, Constanze Engelbrecht, runs the company from Hamburg. The story of how they came to own their olive grove can be found in the \u003ca href=\"\/en\/blogs\/magazin\/vitelium-interview\"\u003einterview with Vitelium\u003c\/a\u003e in our magazine.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe bottle for the kitchen that cooks every day\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 250 ml bottle is for households where olive oil is served at the table every day. Those who want to try Frentanum first or give it as a gift can choose the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml\"\u003eFrentanum in 100 ml\u003c\/a\u003e, the same harvest in a small bottle.\u003c\/p\u003e\n\n\n\u003cp\u003eThose who prefer it more intense should reach for the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-250ml\"\u003eEmbratur in 250 ml\u003c\/a\u003e, the limited edition with a tomato note. All products from the manufacturer can be found on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other varieties are in our \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e category.\u003c\/p\u003e\n\n\n\u003cp\u003eFrentanum is not suitable for those looking for a mild oil for mayonnaise, light dressings, or the frying pan.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA medium fruity olive oil from Gentile di Larino, green and grassy from Molise – in a 250 ml bottle for salad, vegetables, and bread on the table.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548286591308,"sku":"045VIT0006","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frentanum-natives-olivenoel-extra-mittel-fruchtig.png?v=1778855359"},{"product_id":"frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml","title":"FRENTANUM Extra Virgin Olive Oil medium fruity - 100ml","description":"\u003ch2\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 100 ml. Early-harvest olive oil with grass and artichoke, from the Gentile di Larino variety – the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Frentanum Extra Virgin Olive Oil medium fruity, 100 ml\u003c\/strong\u003e is an extra virgin olive oil from Molise, primarily from the Gentile di Larino variety from the Biferno valley. Early harvested by hand from Vitelium's own groves, extracted purely mechanically. Medium fruity, fresh with notes of green olives, grassy, with an artichoke undertone, bitterness, and pungency in the finish. 100 ml, for tasting and giving as a gift. Not a frying oil, but an oil for bread, salad, and the finished plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrentanum Extra Virgin Olive Oil by Vitelium\u003c\/strong\u003e is an extra virgin olive oil from an early harvest, named after the Frentani, a Samnite tribe whose ancient capital was Larino. It is precisely there, in the valley of the Biferno river, that the olives for this oil grow, predominantly of the Gentile di Larino variety, which is native to this area. Frentanum is the everyday oil among Vitelium's two olive oils in our range, slightly more reserved in its fruitiness than the Embratur. The 100 ml bottle is the size for getting to know it: for a first comparison, as a small gift, or for a small household.\u003c\/p\u003e\n\n\u003ch3\u003eGreen olive, freshly mown grass, artichoke\u003c\/h3\u003e\n\n\u003cp\u003eFrentanum smells fresh of green olives. On the palate, grassy notes and a fruity artichoke follow, accompanied by a pleasant bitterness. The finish brings a pungency that builds up slowly and lingers for a while.\u003c\/p\u003e\n\n\u003cp\u003eFor Vitelium, \"medium fruity\" means: distinctly green, but less massive than the Embratur with its tomato note. Depending on the season, the fruitiness can be a bit more robust. Bitterness and pungency are characteristic of an oil from early-harvested olives and are associated with a high polyphenol content. Those expecting a soft olive oil that is barely noticeable in the throat will find Frentanum too bold.\u003c\/p\u003e\n\n\u003ch3\u003eBread with salt, salad, steamed vegetables, fish\u003c\/h3\u003e\n\n\u003cp\u003eFrentanum is an oil for cold dishes and for that final spoonful on a finished meal. The easiest way to get to know it is on a piece of white bread with sea salt. Then try it on salad: leaf salad, fennel with orange, or a tomato salad where the artichoke note plays along well.\u003c\/p\u003e\n\n\u003cp\u003eSteamed vegetables love this oil: green beans, broccoli, zucchini, asparagus, topped with salt and a few drops of lemon. For pan-fried fish or chicken, add it only once on the plate.\u003c\/p\u003e\n\n\u003cp\u003eUsing it for frying would be a waste of its fruitiness. Store the bottle in a dark, cool place and keep it well sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place Frentanum and Embratur in 100 ml side by side, pour a little of each onto a plate, and taste them with bread. This way you can find out whether you prefer grass and artichoke or green tomato before buying the large bottle.\u003c\/p\u003e\n\n\u003ch3\u003eGentile di Larino from the Biferno valley\u003c\/h3\u003e\n\n\u003cp\u003eLarino is located in Molise, a small region south of Abruzzo. The Gentile di Larino variety, from which Frentanum is primarily pressed, grows in the fertile valley of the Biferno river. It is native to this region and gives the oil its grass and artichoke character.\u003c\/p\u003e\n\n\u003cp\u003eVitelium is based in Hamburg, while cultivation and production take place in Provvidenti in the province of Campobasso. Dr. Davide Petrollino, a plant biologist from Campobasso, is responsible for cultivation and production on-site. His wife, Constanze Engelbrecht, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe harvest begins early, depending on the season between mid-October and early November, and is done by hand. The olives reach the oil mill within six hours. There, the oil is extracted purely mechanically in a centrifuge at under 27 degrees, and the oleic acid content is below 0.2 percent. The cultivation requires no fertilizers or pesticides. You can find more information in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eguide to edible oils\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe small bottle for the first comparison\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is for everyone who wants to try Frentanum first or give it as a gift. Those who need the oil every week for salad, bread, and vegetables are better off with the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003eFrentanum in 250 ml\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAs a counterpart, the \u003ca href=\"\/en\/products\/embratur-natives-olivenoel-extra-intensiv-fruchtig-100ml\"\u003eEmbratur in 100 ml\u003c\/a\u003e is a great match: intensely fruity with a tomato note, and limited in availability. You can find all products from the producer on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and other oils in the \u003ca href=\"\/en\/collections\/kategorie-olivenoel\"\u003eOlive Oil\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eFrentanum is not suitable for frying or deep-frying, or for anyone looking for a mild oil for mayonnaise and light dressings.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA green, medium fruity olive oil from the Biferno valley in Molise – in a 100 ml bottle for tasting, comparing, and gifting.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"100 ml","offer_id":57548286820684,"sku":"045VIT0005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/frentanum-natives-olivenoel-extra-mittel-fruchtig-100ml-freisteller-v2.png?v=1791185535"},{"product_id":"zitronenoel-250ml","title":"Lemon oil - 250ml","description":"\u003ch2\u003eVitelium Lemon Oil, 250 ml. Lemon oil made from olives and untreated lemons, cold-pressed together in Molise – for fish, antipasti, and raw vegetables.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium Lemon Oil, 250 ml\u003c\/strong\u003e is an olive oil preparation based on extra virgin olive oil and lemons: 77 percent olives from Vitelium's own groves in Molise and 23 percent fresh, untreated lemons are pressed together. Naturally fruity, delicately acidic, and without added flavorings. 250 ml for cold dishes and the finished plate. Not a frying oil and not a subsequently flavored olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon oil from Vitelium\u003c\/strong\u003e is a lemon oil produced by joint pressing: the lemons are cold-pressed together with the olives, rather than having a finished olive oil mixed with lemon afterward. For every 100 kilograms of olives from their own groves, Vitelium adds 30 kilograms of untreated citrus fruits to the press. The result is labeled as an olive oil preparation, as the term extra virgin olive oil is reserved for pure olive oil. The flavor of the southern Italian lemon comes entirely from the fruit itself. The 250 ml bottle is for everyone who regularly seasons fish, vegetables, and salad with lemon and wants an oil for this purpose instead of a lemon wedge.\u003c\/p\u003e\n\n\u003ch3\u003eLemon from the peel, olive oil underneath\u003c\/h3\u003e\n\n\u003cp\u003eThe oil smells of fresh lemon peel, and that is exactly how it tastes: naturally fruity and delicately acidic, just as Vitelium describes it. Beneath this lies the green early-harvest olive oil with its slight bitterness, which carries the lemon rather than overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eThe difference compared to oils with added flavorings is evident on the palate. The lemon acts like the fruit itself, with its peel and freshness, and lingers for a while after the olive oil. Anyone expecting the acidity of lemon juice will get something else: a refined acidity and plenty of aroma from the peel.\u003c\/p\u003e\n\n\u003ch3\u003eGrilled fish, antipasti, raw vegetables\u003c\/h3\u003e\n\n\u003cp\u003eVitelium recommends this oil for antipasti, raw vegetables, as well as grilled fish and meat dishes. The simplest way to use it: a spoonful over a grilled sea bream, a pan-seared salmon, or a trout fillet from the oven, just before serving. You usually won't need lemon juice or butter anymore.\u003c\/p\u003e\n\n\u003cp\u003eFor antipasti, drizzle the oil over grilled zucchini, eggplant, and bell peppers or over mozzarella with tomatoes. Finely sliced raw vegetables become a salad with it: fennel, zucchini, kohlrabi, along with salt and pepper. Chicken or a grilled veal cutlet also benefit from a spoonful at the end.\u003c\/p\u003e\n\n\u003cp\u003eUsing the oil in a pan would be a waste, as the volatile citrus notes evaporate with the heat. Store the bottle in a cool, dark place and keep it tightly sealed so that the freshness of the lemon is preserved.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook spaghetti, drain, and mix with lemon oil, grated Parmesan, pepper, and a little pasta water. A dish prepared in the time it takes to cook the pasta, and one that will have guests asking for the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eOlives and lemons in one press, in Molise\u003c\/h3\u003e\n\n\u003cp\u003eThe olives for this come from Vitelium's own groves in Molise, a small region south of the Abruzzo. They are harvested early and by hand and taken to the oil mill within six hours. There, the untreated lemons are added, and both are cold-pressed together using purely mechanical means.\u003c\/p\u003e\n\n\u003cp\u003eBehind Vitelium are Dr. Davide Petrollino, a plant biologist from Campobasso who oversees cultivation and production in Provvidenti, and his wife Constanze Engelbrecht, who runs the company from Hamburg. No fertilizers or pesticides are used in the cultivation of the olives. You can find more about olive oil and flavored oils in our \u003ca href=\"\/en\/blogs\/ratgeber\/speiseoele\"\u003eguide to cooking oils\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyone who cooks fish and vegetables\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle is intended for kitchens where fish, vegetables, and salad are frequently on the menu. It replaces the lemon wedge on the plate while providing the olive oil the dish needs anyway. As a gift, it is perfect for people who enjoy Mediterranean cooking.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, the \u003ca href=\"\/en\/products\/frentanum-natives-olivenoel-extra-mittel-fruchtig\"\u003eFrentanum in 250 ml\u003c\/a\u003e, the pure olive oil from the same producer for salads and bread, is worth considering. If you prefer truffle over lemon, you will find Vitelium’s second flavored oil in the \u003ca href=\"\/en\/products\/weisses-trueffeloel-250ml\"\u003eWhite Truffle Oil in 250 ml\u003c\/a\u003e. You can find all the manufacturer's products on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e, and further varieties in our \u003ca href=\"\/en\/collections\/kategorie-wuerzoele\"\u003eflavored oils category\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is not suitable for frying or deep-frying, or for anyone expecting a strongly acidic dressing. For that, you need vinegar; the lemon comes from the oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA lemon oil made from olives and untreated lemons in one press, without added flavorings, from Molise – in a 250 ml bottle for fish, antipasti, and raw vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":57548296323404,"sku":"045VIT0007","price":14.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/zitronenoel-250ml.png?v=1778855442"},{"product_id":"bio-kokosoel-nativ-500ml","title":"Organic virgin coconut oil 500ml","description":"\u003ch2\u003eÖlmühle Solling Organic Virgin Coconut Oil 500 ml. Organic virgin coconut oil for frying and baking – mild, snow-white, and with a delicate coconut note.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Virgin Coconut Oil\u003c\/strong\u003e is a virgin cooking oil made from the dried fruit flesh of organically grown coconuts, bottled by Ölmühle Solling in Boffzen on the Weser river. The jar contains 500 ml, and the only ingredient is organic coconut oil. It is neither refined nor hydrogenated, bleached, or deodorized.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Virgin Coconut Oil from Ölmühle Solling\u003c\/strong\u003e starts with copra. This is the term for the dried coconut flesh from which the oil is pressed. Virgin means that the oil remains in its natural state after pressing. It therefore does not undergo any refining that would alter its color, smell, or taste. That is why it has a delicate coconut scent. Below about 24 °C (75 °F), coconut oil is solid and snow-white; above that, it becomes clear and liquid. So, in winter, you will find a solid fat in your kitchen cupboard, and in midsummer, a liquid oil. Both are normal and say nothing about the quality. At room temperature, it can be spread like soft butter. The 500 ml jar is the handy size for those who want to introduce coconut oil into their daily kitchen routine.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the oil tastes mild, with a fine, nutty coconut note. It is clearly present if you taste a spoonful on its own, but it recedes when used in a pan. In sweet recipes, it enhances vanilla, caramel, or banana. In savory dishes, it acts as a light, rounded undertone beneath spices such as curry, ginger, or chili.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a completely neutral frying fat will find the coconut note too prominent. For this purpose, the mill offers the deodorized \u003ca href=\"\/en\/products\/kokosfett-extra-mild-bio-1000ml\"\u003eextra-mild coconut fat\u003c\/a\u003e, which is tasteless and odorless. The virgin oil is the right choice if you want a hint of coconut flavor.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the coconut oil as heat-resistant. You can use it for frying, baking, steaming, and deep-frying. In the pan, it suits wok vegetables, fried rice, or a vegetable curry with sweet potato and chickpeas. When baking, it replaces butter in recipes like banana bread, oat cookies, or a pound cake with shredded coconut. Because it is solid at room temperature, you simply melt it briefly in a pot for doughs and stir it in while lukewarm.\u003c\/p\u003e\n\n\u003cp\u003eYou can also put it on bread: the manufacturer lists it as a butter substitute and bread spread. With a little honey or jam, it becomes a quick breakfast. For granola, melt two tablespoons, mix with rolled oats, nuts, and a little sweetener, and toast everything in the oven until golden brown.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sauté onions, garlic, and curry paste in a tablespoon of coconut oil before adding vegetables and \u003ca href=\"\/en\/products\/bio-kokosmilch-naturland\"\u003eorganic coconut milk\u003c\/a\u003e. This way, the coconut note will run through the entire curry from start to finish.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the product information, the coconuts for this oil come from the Philippines; the descriptive text also mentions Sri Lanka and India. The first step takes place in the country of cultivation. The fruit flesh is freed from the brown seed coat, blanched with hot air, and dried into copra. It is then pressed purely mechanically, according to the manufacturer without the addition of heat. The organic logo bears the code DE-ÖKO-039 with the addition \"non-EU agriculture.\" Accredited laboratories test the oil for residues.\u003c\/p\u003e\n\n\u003cp\u003eBehind the jar is Ölmühle Solling from Boffzen in the Weser Uplands, a family business that has worked exclusively with organic raw materials since 1996. Coconut is a key focus for them. According to the mill, long-standing trade partnerships have developed from the founding family's earlier work in Southeast Asia and South America.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe organic virgin coconut oil is for you if you enjoy cooking Asian dishes, baking vegan, or want to replace butter in certain recipes. According to the manufacturer, it is vegan and lactose-free. The ingredient list mentions only organic coconut oil, meaning it contains none of the 14 major allergens. Store the jar in a cool, dark place at 10 to 20 °C (50–68 °F); the refrigerator is too cold for this. If you cook with it frequently, you might want to opt for the large one-liter jar later on. You can find more oils, nuts, and pestos on our page for \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The virgin oil is not suitable for recipes where any coconut flavor would be undesirable.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar of virgin organic coconut oil made from copra, mild in scent and solid in the cupboard – for curry, cakes, and breakfast toast.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"500 ml","offer_id":57548308775244,"sku":"045SOL0003","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-kokosoel-nativ-500ml.png?v=1778855519"},{"product_id":"bio-kokosoel-nativ-1000ml","title":"Organic virgin coconut oil 1000ml","description":"\u003ch2\u003eÖlmühle Solling Organic Virgin Coconut Oil 1000 ml. Organic virgin coconut oil in a large jar – heat-stable, spreadable, and with a delicate coconut aroma.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Virgin Coconut Oil\u003c\/strong\u003e in a liter jar is a virgin cooking fat made from copra, the dried flesh of organically grown coconuts. It is bottled by the Ölmühle Solling in Boffzen on the Weser river. The ingredient list consists of one word: organic coconut oil. Content 1000 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic virgin coconut oil from Ölmühle Solling\u003c\/strong\u003e represents one of two ways to produce coconut fat. The first is virgin: the oil is mechanically pressed from copra and bottled, with no further treatment. It remains as it comes from the press and retains its mild coconut fragrance. The second method is deodorization. In this process, the fat is treated with steam until the smell and taste have disappeared. The mill offers both versions. According to the manufacturer, the virgin oil in this jar is neither refined, hydrogenated, bleached, nor deodorized. Its neutral counterpart is called \u003ca href=\"\/en\/products\/kokosfett-extra-mild-bio-1000ml\"\u003eExtra Mild Coconut Fat\u003c\/a\u003e. Which one you choose depends solely on whether you want the coconut flavor to come through.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the oil is mild with a fine, nutty coconut note. Snow-white and solid, it looks almost like a piece of butter. It remains solid below about 24°C, while in a warm kitchen it becomes soft or clear and liquid. This does not change its taste or quality.\u003c\/p\u003e\n\n\u003cp\u003eIn the pan, the coconut note recedes and rounds off spicy, savory dishes. It is more noticeable in cakes, especially alongside vanilla, chocolate, or tropical fruits. Anyone wanting a classic sponge cake to taste like butter will find the coconut aroma too distinct. For everyone else, it is a welcome addition.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the coconut oil as heat-stable and recommends it for frying, baking, steaming, and deep-frying. The liter jar is worth it if you frequently sizzle something in the pan. Fried noodles with vegetables, tofu from the pan, a chicken curry with peanuts, or pancakes on a Sunday morning all benefit from a spoonful of it. There is also enough in the jar for deep-frying vegetable pakoras or sweet potato fries.\u003c\/p\u003e\n\n\u003cp\u003eWhen baking, it replaces butter in items like brownies, granola bars, or banana bread. For doughs, melt it briefly beforehand. The manufacturer also recommends it as a bread spread with a pinch of salt and a bit of honey.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take a tablespoon from the jar, let it melt in the pan, and toast oats with cinnamon until golden brown. Served with yogurt and fruit, this makes a breakfast that smells of coconut and caramel.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe mill’s history begins far from the Weser Uplands. Gudrun and Werner Baensch returned from development aid work in the early 1990s, having spent time in places such as the Dominican Republic and China. They had learned about cold-pressing in a project. They chose oil because it has a longer shelf life than fresh products like cheese. In 1996, they founded the Ölmühle Solling with a small press and three organic oil varieties.\u003c\/p\u003e\n\n\u003cp\u003eToday, their children, Sarah and Sebastian Baensch, run the company in the second generation, based in Boffzen since 2008. According to the product information, the coconuts for this oil come from the Philippines. There, the flesh is blanched, dried into copra, and mechanically pressed. The organic logo refers to the inspection body DE-ÖKO-039.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe large jar is for families and anyone who uses coconut oil as a solid cooking fat and does not want to keep repurchasing it. According to the manufacturer, it is vegan and lactose-free. The only ingredient is organic coconut oil, and it does not contain any of the 14 main allergens. Store it in a cool, dark place at 10 to 20°C, such as in the pantry. You can find more from Boffzen on our \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e page. The liter jar is not suitable if you only need coconut oil occasionally – in that case, the \u003ca href=\"\/en\/products\/bio-kokosoel-nativ-500ml\"\u003eOrganic Virgin Coconut Oil 500 ml\u003c\/a\u003e is sufficient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne liter of organic virgin coconut oil for the pan, oven, and breakfast table – mild, firm, and from a family-run mill in the Weser Uplands.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"1 l","offer_id":57548308808012,"sku":"045SOL0004","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-kokosoel-nativ-1000ml.png?v=1778855520"},{"product_id":"wuerzige-renner-oel-probierpaket","title":"Spicy Runner Oil Tasting Pack","description":"\u003ch2\u003eÖlmühle Solling Spicy Favorites Oil Tasting Set. Tasting set with five organic infused oils, 20 ml each – from basil to coffee-almond, for trying out and giving as a gift.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Spicy Favorites Oil Tasting Set\u003c\/strong\u003e is a set of five small bottles with 20 ml of organic infused oil each, 100 ml in total. It includes Basil Infused Oil, Mediterranean Infused Oil, Ginger-Lemongrass Infused Oil, Coffee-Almond Infused Oil, and Fruity Salad Oil, all from the Ölmühle Solling in Boffzen in the Weserbergland region.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Spicy Favorites Oil Tasting Set from Ölmühle Solling\u003c\/strong\u003e answers a question that arises with every infused oil: Do I actually like it? An infused oil is a cooking oil to which herbs, spices, or other ingredients have added their flavor. It is not used for frying, but rather added to the dish at the end, like a sprinkle of herbs in liquid form. Four of the five oils in the set have a cold-pressed organic rapeseed oil base, the fifth is almond oil. The mill calls its tasting sets with five small bottles \"Favorites\" (or \"Renner\" in German). They are available in several combinations, and this one is the spicy selection. With 20 ml per variety, there is enough for several dishes before you decide on a full-size bottle.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Basil Infused Oil combines rapeseed oil with basil and is the most familiar of the five. The Mediterranean Infused Oil is more robust, containing paprika, oregano, pepper, coriander, rosemary, thyme, marjoram, and onion. The Ginger-Lemongrass Infused Oil brings a fresh, slightly spicy direction into play with ginger, ginger extract, and lemongrass oil.\u003c\/p\u003e\n\n\u003cp\u003eThe Fruity Salad Oil blends rapeseed, sunflower, and olive oil with orange, lemon, and lime oil; it smells like citrus peel. The surprise in the set is the Coffee-Almond Infused Oil, made from almond oil and coffee beans. It is intended for sweet dishes. Anyone expecting only classic herb oils is invited to rethink their assumptions here.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer suggests a specific use for each variety. The Basil Infused Oil pairs well with pasta, pizza, and tomato with mozzarella. The Mediterranean belongs on pizza, in paella, or with meat, fish, and soups. The Ginger-Lemongrass Infused Oil is intended for meat, fish, tofu, and stir-fries. With the Fruity Salad Oil, you can dress salads, dips, marinades, and even smoothies.\u003c\/p\u003e\n\n\u003cp\u003eThe Coffee-Almond Infused Oil can be drizzled over pastries, ice cream, desserts, or used in a praline filling. One principle applies to all five: according to the manufacturer, infused oils should only be added just before serving. One teaspoon over the finished plate is usually enough.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place all five small bottles on the table at your next dinner party along with bread, tomatoes, and a scoop of vanilla ice cream. This way, everyone can try every variety, and the coffee-almond oil over the ice cream will become a conversation starter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eInfused oils are a staple in the Ölmühle Solling assortment; the fact sheet lists 24 varieties. The bases are cold-pressed by spindle presses in Boffzen, according to the mill at temperatures below 40 °C. The heat generated during this process is solely due to friction. The mill states that it sources rapeseed from the region whenever possible, explicitly mentioning the Weserbergland. All ingredients in the set are from organic farming, and the inspection body is DE-ÖKO-039.\u003c\/p\u003e\n\n\u003cp\u003eThe mill was founded in 1996 and today operates with 15 oil presses in a new building on the Weser river. In addition to infused oils, the shelves there are stocked with cooking oils, olive oils, vinegars, nuts, and flours. The tasting sets are a way to get a first impression of this large selection without having to open full-size bottles.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis set is for everyone who enjoys seasoning with oils but doesn't want to buy five large bottles. It also makes a great guest gift for a dinner party or a small present. According to the manufacturer, the infused oils are vegan, lactose-free, and gluten-free. The Coffee-Almond Infused Oil contains almond oil, meaning the set contains tree nuts. Store the bottles in a cool, dark place. For salads requiring acidity, there is the \u003ca href=\"\/en\/products\/saure-renner-essig-probierpaket\"\u003eAcidic Favorites Vinegar Tasting Set\u003c\/a\u003e, and for nut oils, the \u003ca href=\"\/en\/products\/kernige-und-nussige-renner-oel-probierpaket\"\u003eHearty and Nutty Favorites Oil Tasting Set\u003c\/a\u003e. You can find everything else on our page dedicated to the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. The infused oils are not suitable for frying at high heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFive organic infused oils in small bottles, from basil to coffee-almond – for sampling at your own table or as a gift.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"5 × 20 ml","offer_id":57548308873548,"sku":"045SOL0005","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wuerzige-renner-oel-probierpaket.png?v=1778855521"},{"product_id":"kernige-und-nussige-renner-oel-probierpaket","title":"Robust and Nutty Renner Oil Sample Pack","description":"\u003ch2\u003eÖlmühle Solling Nutty and Kernel Bestseller Oil Tasting Set. Tasting set with five organic kernel and nut oils of 20 ml each – argan, pumpkin seed, plum kernel, mustard, and walnut.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Nutty and Kernel Bestseller Oil Tasting Set\u003c\/strong\u003e contains five small bottles of 20 ml organic oil each, 100 ml in total: roasted argan oil, roasted pumpkin seed oil, plum kernel oil, mustard oil, and walnut oil. They are pressed and bottled by the Ölmühle Solling in Boffzen on the Weser river.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Nutty and Kernel Bestseller Oil Tasting Set from Ölmühle Solling\u003c\/strong\u003e brings together oils that taste like their raw ingredients. Unlike a neutral frying oil, kernel and nut oils carry the character of the seed into the kitchen. Two of the oils in the set are pressed from roasted kernels, which makes them darker and more robust. For the other three, this addition is not on the label. You use such oils like a spice: a few drops over salad, soup, or cheese, not as a fat in the pan. Because a large bottle of argan oil or plum kernel oil lasts a long time, 20 ml is a good amount for tasting. Afterwards, you will know which oil deserves a permanent spot next to the stove.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe roasted argan oil and the roasted pumpkin seed oil are the most robust in the set. The roasting gives them a deep, nutty note, and the pumpkin seed oil glows a dark green. The walnut oil is more refined and is clearly reminiscent of freshly cracked walnuts. With a piece of farmhouse bread and a little salt, you can taste the roasted notes of argan and pumpkin seed most clearly.\u003c\/p\u003e\n\n\u003cp\u003eThe mustard oil consists of mustard oil and mustard seed extract and brings mustard heat to the salad. The plum kernel oil is the exotic one among the five. Try it pure on a piece of white bread first before using it. Those expecting mild, inconspicuous salad oils will find this set too expressive.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends all five oils for salad dressings. Argan and pumpkin seed oil also go well with soups, sauces, cheese, meat, and vegetable dishes, and even desserts. Try a drizzle of pumpkin seed oil over pumpkin soup or vanilla ice cream. Use the mustard oil for salads, meat, and fish, for example in a dressing for potato salad or pan-seared salmon.\u003c\/p\u003e\n\n\u003cp\u003eWalnut oil belongs on lamb's lettuce with pear, in sweet dishes, and in pastries. According to the manufacturer, it is unsuitable for frying. It is best to test the plum kernel oil first in a simple dressing of oil, vinegar, and salt. Combine the oils with a mild vinegar so their unique flavor remains in the foreground.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Take lamb's lettuce, goat cheese, and a few walnuts, make five small bowls, and add a different oil to each. This way you can taste the difference directly side by side.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eTwo of the five oils represent raw materials that Ölmühle Solling mentions as projects in its factsheet: argan oil from Morocco and pumpkin seeds from Styria. The mill in Boffzen presses using small spindle presses. According to the FAQ, the temperature remains below 40 °C, usually between 35 and 40 °C, with the heat generated solely by friction. For argan and pumpkin seed, the seeds are roasted beforehand.\u003c\/p\u003e\n\n\u003cp\u003eAll oils in the set come from organic farming, controlled by the agency DE-ÖKO-039. The Baensch family has been working this way since 1996, now in the second generation. The tasting sets with five bottles each are called \"Bestsellers\" at the mill, and they are available in several combinations. You may know mustard, walnut, and plum from the kitchen, but as oil, many encounter them for the first time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe set is for everyone who likes to dress salads differently and try out new oils before buying large bottles. According to the manufacturer, the oils are vegan, lactose-free, and gluten-free. Allergen information: The set contains mustard and walnut. The set is also suitable as a gift for people who enjoy cooking, as it brings together five very different oils. Store the bottles in a cool, dark place. The \u003ca href=\"\/en\/products\/saure-renner-essig-probierpaket\"\u003eAcidic Bestseller Vinegar Tasting Set\u003c\/a\u003e provides matching acidity. Whole walnuts are available as \u003ca href=\"\/en\/products\/walnuesse-naturbelassen\"\u003eNatural Walnuts\u003c\/a\u003e. You can find all products on our page for the \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. These oils are not suitable for frying or deep-frying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFive organic oils from kernels and nuts in small bottles – for tasting, combining, and gifting.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"5 × 20 ml","offer_id":57548308971852,"sku":"045SOL0006","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kernige-und-nussige-renner-oel-probierpaket.png?v=1778855522"},{"product_id":"schwarzkuemmeloel-250ml","title":"Organic Black Seed Oil 250ml","description":"\u003ch2\u003eÖlmühle Solling Organic Black Cumin Oil 250 ml. Native organic edible oil from Egyptian black cumin – golden yellow, tart, and peppery-spicy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Black Cumin Oil\u003c\/strong\u003e is a native, cold-pressed edible oil made from the seeds of \u003cem\u003eNigella sativa\u003c\/em\u003e from Egyptian organic farming. Ölmühle Solling presses it in Boffzen in the Weser Uplands at temperatures below 40 °C and only filters it. 250 ml, sole ingredient: organic black cumin oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Cumin Oil from Ölmühle Solling\u003c\/strong\u003e is an edible oil that acts like a spice in the kitchen, even though no herbs are added to it. The flavor is already contained within the seed. Black cumin has nothing to do with the caraway seeds found in bread. You may know the small, black, angular seeds of \u003cem\u003eNigella sativa\u003c\/em\u003e from flatbreads at Turkish or Arabic bakeries. When the mill presses these seeds, a golden-yellow oil with a bold character is created. According to the manufacturer, it is only filtered afterward; no refining or deodorizing takes place. This ensures that everything the seed offers in terms of flavor remains in the oil. It therefore belongs in the kitchen like a spice that you dose by the drop. The 250 ml bottle will last for quite a while.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the oil as intensely aromatic, tart, and peppery to piquant-spicy. On the palate, the tartness comes first, followed by a peppery warmth that lingers on the tongue for a while. Tasted pure, the oil is bold; in a dish, it becomes a spicy base note. The golden-yellow color looks beautiful when you add a few drops to a plate of hummus.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a mild salad oil will be surprised by its intensity. One teaspoon is enough for an entire bowl of yogurt dip. Using more will quickly overpower the other ingredients. So, approach the right amount in small steps.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, black cumin oil pairs well with Oriental and North African dishes, in dressings, dips, and with bread. Stir a teaspoon into hummus or a yogurt dip with cucumber. Drizzle it over lentil salad, grilled eggplant, or couscous with vegetables. Mixed with olive oil, lemon, and salt, it becomes a dip for warm flatbread.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, you can heat it to a maximum of 90 °C. Therefore, it is not intended for the frying pan. It is better to drizzle it over warm lentil soup or oven-roasted vegetables once the tray is out of the oven. For searing, use a heat-stable oil such as the \u003ca href=\"\/en\/products\/bratoel-bio-250ml\"\u003eOrganic Frying Oil\u003c\/a\u003e. A few drops also make a big difference on farmhouse bread with cream cheese and cucumber slices.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Mix feta, Greek yogurt, a little lemon juice, and a teaspoon of black cumin oil into a cream. On toasted bread with tomatoes, this makes for a quick dinner.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe seeds for this oil grow in Egypt; the organic logo explicitly specifies Egyptian agriculture. It is inspected by the agency DE-ÖKO-039. It is pressed in Boffzen on the Weser river using small spindle presses. According to the mill, the temperature usually remains between 35 and 40 °C; the heat is generated solely by friction, with no external heating applied. The oil is therefore considered native and has raw food quality.\u003c\/p\u003e\n\n\u003cp\u003eÖlmühle Solling was founded in 1996 and is currently run by Sarah and Sebastian Baensch. At the company headquarters, there is a mill shop with a demonstration garden, and the mill offers tours by appointment. According to their own description, pressing, filtering, and bottling are carried out fresh and in small batches.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis oil is for you if you enjoy cooking with spices from the Orient and North Africa and want to add a bold kick to dips, salads, and bowls. Even those who only know black cumin as seeds on flatbread will find this a great introduction. The only ingredient is organic black cumin oil; according to the ingredient list, no major allergens are contained. Store the bottle in a cool, dark place and close it tightly after each use. You can find more spicy oils in the \u003ca href=\"\/en\/products\/wuerzige-renner-oel-probierpaket\"\u003eSpicy Favorites Oil Sample Pack\u003c\/a\u003e and on our page for \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e. It is not suitable for frying or for those who prefer milder flavors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA golden-yellow organic black cumin oil from Egypt, cold-pressed in the Weser Uplands – for hummus, dips, and warm flatbread.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"250 ml","offer_id":57548309299532,"sku":"045SOL0007","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schwarzkuemmeloel-250ml.png?v=1778855522"},{"product_id":"kokosfett-extra-mild-bio-1000ml","title":"Extra mild organic coconut oil 1000ml","description":"\u003ch2\u003eÖlmühle Solling Extra Mild Organic Coconut Fat 1000 ml. Deodorized organic coconut fat for frying, baking, and deep-frying – neutral in taste and odor, can be heated to very high temperatures.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Extra Mild Organic Coconut Fat\u003c\/strong\u003e is a cooking fat made from the copra of fully ripe organic coconuts from the Philippines, deodorized with steam to make it neutral in taste and smell. The Ölmühle Solling from Boffzen on the Weser river fills it into 1000 ml jars. Only ingredient: organic coconut fat, deodorized.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eExtra mild coconut fat from Ölmühle Solling\u003c\/strong\u003e is intended for all cases where you want coconut to provide the fat, but you want the flavor to come from the food. The difference compared to virgin coconut oil lies in an additional processing step: deodorization. During this process, the pressed fat is treated with hot steam. The steam carries away the coconut's aroma and flavor compounds. What remains is a pure, white fat with a neutral scent and taste. According to the company, Ölmühle Solling uses a purely mechanical process involving only steam. For this mill, which otherwise specializes in virgin oils, this fat is a conscious exception. The same applies to the mill's frying oil. Both are made for the hot pan.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the fat is neutral in taste and smell and has no coconut note. In the pan, you only taste what you add: potatoes, vegetables, meat, or batter.\u003c\/p\u003e\n\n\u003cp\u003eThat is exactly the purpose of this fat. Hash browns taste like potato, schnitzel like breading and meat, pancakes like egg and flour. Anyone wishing for a subtle coconut note in their food will find this fat too neutral. For that, there is the virgin \u003ca href=\"\/en\/products\/bio-kokosoel-nativ-1000ml\"\u003eOrganic Virgin Coconut Oil 1000 ml\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer describes the fat as being capable of being heated to very high temperatures and recommends it for frying, baking, and deep-frying. In the pan, it suits fried potatoes, hash browns, schnitzel, meatballs, and fried eggs. In a pot, you can use it to deep-fry fries, vegetables in batter, or fritters.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the manufacturer, it is equally suitable for savory and sweet dishes. When baking, it replaces butter or margarine in shortcrust pastry, sponge cakes, or waffles without changing the taste. It is solid at room temperature; the melting point is around 24 to 26 °C. For batters, melt it briefly and let it reach lukewarm temperature. For hearty stews and soups, use it to sauté onions and vegetables. It is also a good choice for fried fish and vegetable stir-fries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fry fried potatoes in two tablespoons of coconut fat until they are golden brown and crispy, and only add onions, bacon, or herbs at the very end. This keeps the flavor focused entirely on the potatoes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe coconuts for this fat come from the Philippines, according to the manufacturer. It uses the copra of fully ripe nuts, i.e., their dried flesh. The fat is first pressed from this, followed by deodorization with steam. The organic logo bears the label \"non-EU agriculture,\" and it is inspected by the GfRS in Göttingen (DE-ÖKO-039).\u003c\/p\u003e\n\n\u003cp\u003eCoconut is a specific focus area for Ölmühle Solling, featuring 17 coconut specialties according to their factsheet. The mill from Boffzen was founded in 1996 and has been a partner of Naturland since its inception. Today, Sarah and Sebastian Baensch run the family business.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe liter jar is for everyone who fries and deep-fries regularly and is looking for an organic fat with no distinctive flavor of its own. Families with differing opinions on coconut are also well served by it. And those who love baking cookies have a supply for the entire Advent season with the large jar. According to the ingredient list, it contains none of the 14 main allergens. Store it in a cool, dark place at 10 to 20 °C, and according to the manufacturer, it will keep for up to 18 months. A liquid frying fat is the \u003ca href=\"\/en\/products\/bratoel-bio-250ml\"\u003eOrganic Frying Oil\u003c\/a\u003e. You can find all oils and fats on our \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e page. The solid coconut fat is not suitable for salad dressings and cold dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOne liter of neutral organic coconut fat for fried potatoes, schnitzel, and waffles – heat-resistant and without a coconut taste.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"1 l","offer_id":57548321259852,"sku":"045SOL0008","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kokosfett-extra-mild-bio-1000ml.png?v=1778855579"},{"product_id":"bratoel-bio-250ml","title":"Organic Frying Oil 250ml","description":"\u003ch2\u003eÖlmühle Solling Organic Frying Oil 250 ml. Organic frying oil made from high-oleic sunflower seeds – particularly mild, heat-stable, and with a pouring aid.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eÖlmühle Solling Organic Frying Oil\u003c\/strong\u003e is a deodorized cooking oil made from peeled, organically grown high-oleic sunflower seeds. It is mild in taste, rich in oleic acid, and very heat-stable. Ölmühle Solling, based in Boffzen in the Weser Uplands, packages it in 250 ml bottles equipped with a pouring aid.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Frying Oil from Ölmühle Solling\u003c\/strong\u003e starts with a special type of sunflower. \"High Oleic\" translates to \"rich in oleic acid.\" This refers to sunflower varieties that have been bred to produce a higher proportion of this monounsaturated fatty acid than conventional sunflowers. According to the manufacturer, no genetic engineering is involved; it is a result of traditional breeding. Oleic acid is relatively stable when exposed to heat, which is why this type of oil is well-suited for the frying pan. Peeled kernels are used. The oil is then deodorized with steam to ensure a neutral taste. As a result, it is not a virgin oil, which is intentional for a frying oil. It should be able to get hot without altering the flavor of your food. The small bottle with a pouring aid sits ready by the stove for precise dosing.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the manufacturer, the frying oil is particularly mild. Due to the deodorization process, hardly any of the sunflower flavor remains. The oil is neutral in taste and subtly forms a base for everything you fry in it.\u003c\/p\u003e\n\n\u003cp\u003eThat is precisely its strength. Fried potatoes taste like potatoes, a steak tastes like meat and roasted aromas, and pancakes taste like batter. Anyone looking for an aromatic oil for salads or for drizzling will find this frying oil too neutral. For such purposes, the mill offers a range of virgin edible and flavoring oils.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the oil for sautéing, frying, baking, and deep-frying. In their FAQ, the mill states a smoke point of approximately 180 °C. This makes it suitable for daily use in the pan: sautéing vegetables, frying chicken breast, or preparing fried or scrambled eggs. It also serves as a good base for a vegetable and rice noodle stir-fry because it allows the spices and sauces to shine through without interference.\u003c\/p\u003e\n\n\u003cp\u003eFor schnitzel, meatballs, or fried potatoes, simply pour a good splash into a hot pan. When baking, the oil replaces other fats in batters and muffins without adding its own flavor. It also works well for pancakes and waffles. For deep-frying small quantities, such as for tempura vegetables or falafel, a single bottle is often sufficient.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e When sautéing vegetables, add the frying oil to the pan first. Only drizzle flavoring oils or a virgin oil over the dish at the very end to preserve their flavor.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAccording to the organic logo, the sunflower seeds come from EU agriculture and are inspected by the body DE-ÖKO-039. At Ölmühle Solling, this frying oil, like their extra-mild coconut fat, is an exception to their principle of using only virgin oils. Both are deodorized with steam and intended for high temperatures.\u003c\/p\u003e\n\n\u003cp\u003eThe mill has been based in Boffzen on the Weser river in the Weser Uplands, between Hanover and Göttingen, since 2008. In 2018, a new building was inaugurated, housing production, warehousing, a mill shop, a visitor center, and a mill garden. According to the mill, a photovoltaic system on the premises covers the energy requirements for the oil presses. The family business was founded in 1996 by Gudrun and Werner Baensch; today, it is managed by their children, Sarah and Sebastian.\u003c\/p\u003e\n\n\u003ch3\u003eWho is it for?\u003c\/h3\u003e\n\n\u003cp\u003eThis frying oil is for anyone looking for a neutral organic oil for the hot pan. The 250 ml bottle is handy for small households and for trying it out. According to the manufacturer, it is vegan, lactose-free, and gluten-free. The list of ingredients mentions only deodorized organic sunflower oil; none of the 14 main allergens are present. Store the bottle tightly closed at room temperature. A solid frying fat is the \u003ca href=\"\/en\/products\/kokosfett-extra-mild-bio-1000ml\"\u003eOrganic Extra-Mild Coconut Fat\u003c\/a\u003e, while an oil with a coconut note is the \u003ca href=\"\/en\/products\/bio-kokosoel-nativ-500ml\"\u003eOrganic Virgin Coconut Oil 500 ml\u003c\/a\u003e. You can find more information on our \u003ca href=\"\/en\/collections\/hersteller-oelmuehle-solling\"\u003eÖlmühle Solling\u003c\/a\u003e page. The frying oil is not suitable for salads if you want the oil itself to provide flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild organic frying oil from sunflower seeds, heat-stable and neutral – for the pan, the oven, and the deep fryer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003csmall\u003eImage credit: Ölmühle Solling\/Maike Wittreck\u003c\/small\u003e\u003c\/p\u003e","brand":"Ölmühle Solling","offers":[{"title":"250 ml","offer_id":57548321292620,"sku":"045SOL0009","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bratoel-bio-250ml.png?v=1778855580"},{"product_id":"bio-zedernussoel-100ml","title":"Organic Cedar Nut Oil 100ml","description":"\u003ch2\u003eTAIGA Naturkost Organic Cedar Nut Oil 100ml. Cold-pressed nut oil from Siberian cedar nuts – fine and nutty, freshly pressed weekly in the Palatinate region.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTAIGA Naturkost Organic Cedar Nut Oil 100ml\u003c\/strong\u003e is a cold-pressed oil made from the seeds of the Siberian cedar, sourced from certified organic wild-harvesting in the Altai mountains. According to the manufacturer, it is freshly pressed each week in their own oil mill in the Palatinate, at a temperature not exceeding 30 degrees Celsius. 100 ml in a bottle, vegan, raw food quality as stated by the manufacturer. Not a frying oil, not a blended oil – an oil for the finished plate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Cedar Nut Oil from TAIGA Naturkost\u003c\/strong\u003e is the oil that started the company's story. Cedar nuts are the seeds of the Siberian cedar, a stone pine that grows in the Altai mountains, with kernels that mature in the cones for three to four years. From the shelled nuts, the manufacturer presses a light amber-colored oil, which they call \"Gold of the Taiga.\" The 100 ml bottle is small because the oil is best fresh and meant to be used at the table, not at the stove. A spoonful over a salad, a drizzle over soup, a few drops on bread.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nut oil tastes finely nutty with a soft finish and a delicate forest aroma, as described by the manufacturer. It is milder than walnut oil, without its bitterness, and less grassy than young olive oil. The nut note is sweet and rounded, the texture silky, almost light. In the glass, it is bright, like amber.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is pressed at a maximum of 30 degrees, the aroma remains delicate and volatile. This also means: it does not handle heat well and loses its signature qualities when heated. Anyone expecting a robust, roasted nut oil will find it subtle and refined.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the oil for salads, bowls, dips, or used pure with lightly warm dishes and raw food specialties. A leaf salad with lemon, salt, and a tablespoon of this oil is the simplest recipe. It pairs just as well with beetroot, fennel, or carrot salad as it does with a bowl of quinoa and roasted vegetables.\u003c\/p\u003e\n\n\u003cp\u003eDrizzle it over potato or pumpkin soup only once it is on the plate, forming a thin line on the surface. A few drops on fresh goat cheese, in hummus, or in a yogurt dip add a nutty flavor without the need for nut pieces. The oil is too precious and too delicate for frying or deep-frying. Store the bottle in a cool, dry place away from light. According to the manufacturer, the oil is very sensitive to UV light; you should avoid direct sunlight, even for a few minutes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Boil jacket potatoes, halve them while still warm, and add the oil, coarse salt, and chives. Serve with quark or a fried egg. This is a dinner where the oil plays the starring role and little else is needed.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe cedar nuts come from the Altai mountains in Siberia, from certified organic wild harvesting. Collector families head into the forests for two to three weeks in late summer, climb the trees, and pick the cones by hand. The nuts are shelled, sorted, and vacuum-packed on-site before traveling to Germany by truck and train. According to the manufacturer, the team visits the region every year for the harvest and organic inspection of the collection areas.\u003c\/p\u003e\n\n\u003cp\u003eSince 2025, pressing has taken place at the TAIGA Naturkost facility in Harthausen in the Palatinate, using a custom-made hydraulic oil press, and is pressed fresh weekly as needed, according to the manufacturer. The press cake is turned into cedar flakes. Oil and nuts were the first products of the Cedar Nut Project in 2004, which saw the company founded by the Russian composer Alexander Sojnikow evolve from a publishing house into a natural food brand. Today, his son Jaroslaw Sojnikow runs the company as the second generation.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis cedar nut oil is for everyone who collects fine oils and is looking for a delicate nut oil for salads, raw dishes, and the finished plate. As a gift, the small bottle is perfect for people who love to cook and already have walnut and pumpkin seed oil in their pantry. The flakes from the same pressing are the \u003ca href=\"\/en\/products\/sibirische-zedernflocken-250g-bio\"\u003eSiberian Cedar Flakes\u003c\/a\u003e, and the whole nut as a butter is the \u003ca href=\"\/en\/products\/zedernuss-mus-bio\"\u003eCedar Nut Butter\u003c\/a\u003e. You can find more varieties in our category \u003ca href=\"\/en\/collections\/kategorie-kern-und-nussoele\"\u003eKernel and Nut Oils\u003c\/a\u003e, and all products from Harthausen on the \u003ca href=\"\/en\/collections\/hersteller-taiga-naturkost\"\u003eTAIGA Naturkost page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The oil is pressed from cedar nuts, a type of pine nut. The manufacturer provides no information regarding potential traces. It is not suitable for frying or for anyone with a nut allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cold-pressed nut oil from Siberian cedar nuts, freshly pressed weekly in the Palatinate – for salads, soups, and bread at the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"TAIGA Naturkost","offers":[{"title":"100 ml","offer_id":57688499945804,"sku":"045TAI0001","price":17.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-zedernussoel-100ml-woo-eigen.png?v=1790954706"},{"product_id":"weisses-trueffeloel-250ml","title":"White truffle oil - 250ml","description":"\u003ch2\u003eVitelium White Truffle Oil, 250 ml. Truffle oil made from extra virgin olive oil with white truffle from Molise – the large bottle for risotto, pasta, and guests.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eVitelium White Truffle Oil, 250 ml\u003c\/strong\u003e is a seasoning oil based on Vitelium’s own extra virgin olive oil from Molise. It is refined with natural white truffle aroma (Tuber magnatum Pico, 4 percent) and pieces of Bianchetto truffle (Tuber borchii, 0.5 percent). 250 ml, intensely aromatic, for the final seconds before serving. Not a frying oil and not for the pan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhite Truffle Oil from Vitelium\u003c\/strong\u003e is a truffle oil: an extra virgin olive oil that brings the taste of white truffle to the kitchen all year round. The olives grow in the producer's own groves in Molise, and the truffles come from the same region. According to the ingredient list, a natural truffle aroma provides the flavor, with the Bianchetto pieces in the bottle as an addition. The 250 ml bottle is intended for households where truffle oil is used regularly: for Friday night risotto, pasta for guests, or mashed potatoes for a roast.\u003c\/p\u003e\n\n\u003ch3\u003eConcentrated, savory, with green olive oil as a base\u003c\/h3\u003e\n\n\u003cp\u003eA few drops are enough, as the oil is intensely aromatic and dosed like a spice. The scent of white truffle rises directly from the bottle, and it remains warm and lingering on the palate.\u003c\/p\u003e\n\n\u003cp\u003eThe base is their own early-harvest olive oil: green, fresh, with a fine bitter note and a touch of sharpness in the finish. This foundation keeps the truffle in check and makes the oil well-rounded rather than perfumed. Those expecting a mild olive oil with a hint of truffle will find this one too robust.\u003c\/p\u003e\n\n\u003ch3\u003eGuests, risotto, and weekday pasta\u003c\/h3\u003e\n\n\u003cp\u003eWith 250 ml, you can plan more generously without having to use more per serving. A risotto for six people needs one teaspoon at the end, stirred in after the parmesan, just before the plates are served. This is also stated in the recipe for our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-risotto\"\u003eTruffle Risotto\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eVitelium recommends the oil for mashed potatoes, pasta, risotto, as well as meat and fish dishes. For hot dishes, add it just before serving so that the aroma is preserved. On weekdays, pasta with butter, parmesan, and a few drops of truffle oil is sufficient. On the weekend, it pairs well with beef fillet, veal, pan-fried zander, or scrambled eggs with chives.\u003c\/p\u003e\n\n\u003cp\u003eFor a barbecue evening, a \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-mayo\"\u003etruffle mayonnaise\u003c\/a\u003e is worth it: mayonnaise, a squeeze of lemon, a few drops of oil. It goes well with burgers, potato wedges, and grilled vegetables. Store the bottle in a dark, cool place and keep it sealed, and the aroma will stay exactly where it belongs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toss oven-baked fries, while still hot, with salt, grated parmesan, and a few drops of truffle oil. Our \u003ca href=\"\/en\/blogs\/rezepte\/trueffel-pommes\"\u003etruffle fries\u003c\/a\u003e are ready in twenty minutes and are the first thing to disappear when you have guests.\u003c\/p\u003e\n\n\u003ch3\u003eOlive oil from Provvidenti, truffles from the forests of Molise\u003c\/h3\u003e\n\n\u003cp\u003eVitelium is a producer based in Hamburg with cultivation in Provvidenti in the province of Campobasso, Molise. Dr. Davide Petrollino, a plant biologist from Campobasso, inherited his grandfather's grove and oversees cultivation and production on-site. Constanze Engelbrecht, his wife, manages the company from Hamburg.\u003c\/p\u003e\n\n\u003cp\u003eThe olive oil in the truffle oil is their own extra virgin olive oil: harvested by hand between mid-October and early November, taken to the mill within six hours, and produced purely mechanically at under 27 degrees. The truffles are collected by Angelo, a friend from the neighboring village, with his own dogs. Vitelium exclusively uses these truffles from Molise, a region known for the diversity of its truffles and where white truffle is a part of the local cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eThe large bottle for truffle chefs\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is the choice for anyone who uses truffle oil regularly and cooks several dishes with it. If you want to try the oil first or give it as a gift, choose the \u003ca href=\"\/en\/products\/weisses-trueffeloel-100ml\"\u003eWhite Truffle Oil in 100 ml\u003c\/a\u003e: the same contents in a smaller bottle.\u003c\/p\u003e\n\n\u003cp\u003eThis pairs well with the \u003ca href=\"\/en\/products\/trueffelpesto-90g\"\u003eTruffle Pesto Tartufata in 90 g\u003c\/a\u003e from the same producer, featuring summer truffle and mushrooms for pasta and bread. You can find all of the producer's products on the \u003ca href=\"\/en\/collections\/hersteller-vitelium\"\u003eVitelium page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis truffle oil is not suitable for frying or deep-frying, or for those who want to shave fresh truffle themselves. It is a seasoning oil for the finished plate.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA truffle oil with their own olive oil and truffles from Molise – in a 250 ml bottle for risotto, pasta, and anyone who frequently hosts guests.\u003c\/em\u003e\u003c\/p\u003e","brand":"Vitelium","offers":[{"title":"250 ml","offer_id":58755495461196,"sku":"045VIT0002","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/weisses-trueffeloel-100ml-1_bb51976d-5512-4c38-9d2b-68fea6c8e8da.png?v=1789040751"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-oele.jpg?v=1791268942","url":"https:\/\/leniundhans.de\/en\/collections\/oele.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}