7 June 2012

Ölmühle Moog has extended its gourmet oil assortment by poppy seed and macadamia nut oil

Europe’s oldest merely organic edible oil mill offers to connoisseurs and gourmets of fine oils two new, especially noble oils, thus extending their delicate choice of gourmet oils further. ’In order to reasonably extend one’s oil assortment, it is sometimes worth looking back in history. We keep discovering oils that had been pressed and used in cuisine many thousand years ago already’, says Judith Moog, owner of the oil mill. This is also true for Bio Planète Poppy Seed Oil.

Native poppy seed oil: an almost forgotten oil rarity

Poppy seed, scientifically referred to as ’papaver somniferum’, belongs to Europe’s oldest cultivated plants, the main importance of which was related to the oil pressed from its seeds in ancient times already. In our time, however, the once important oil is a real rarity.

Bio Planète Poppy Seed Oil is cold pressed from mature, carefully purified poppy seeds. The use of Oriental poppy gives this oil specialty its typical, more intensive taste, as compared to other poppy varieties.

With its fruity-sweet, but also light nutty bouquets full of character, Bio Planète Poppy Seed Oil is the perfect oil for salads, raw food and vegetables. But muesli and desserts can also be ideally refined by this light sweet gourmet oil. Bio Planète Poppy Seed Oil should be heated with care only.

Slightly roasted macadamia nut oil: the elegant delicacy from the queen of nuts

Macadamia nuts are considered as the noblest and best-tasting nuts. Because of their complicated cultivation, their sophisticated processing and especially due to the increased demand for macadamia nuts, they have come to be among the most expensive nuts in the world by now and are, therefore, called ’the queen of nuts’. For Bio Planète Macadamia Nut Oil, especially high-quality Kenyan macadamia nuts are cold pressed once. In order to accentuate the macadamia nut’s own aroma in the oil a little more, the nuts are slightly roasted before being pressed ’ but only as much as necessary and as little as possible. Thus this oil emphasizes the specific taste of the prepared food without obscuring it, and gives leaf salads, soups, sauces, but also desserts, for example, a very noble, elegant nutty bouquet. For its high smoke point of 210°C, macadamia nut oil ’ being one of the few cold pressed oils ’ is ideally suitable for baking and frying. So bread and cake doughs can be well refined by adding macadamia nut oil.



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