Apples adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
oil, hazelnut
+ Add to WorkbenchAbout this ingredient
Cold-pressed from roasted hazelnuts — with an intensely aromatic, nutty, toasted character that is one of the most flavored and versatile of all nut oils. A fi…
20 pairings
Editorial
Flavor profile
Hazelnut oil (Corylus avellana) is one of the most distinctly flavored nut oils — the Maillard compounds from roasting the hazelnuts before pressing create the characteristic deep, praline-like, toasted nut aroma (filbertone and related compounds) that is strongly evocative of the nut itself. Cold-pressed from roasted nuts, it retains maximum aromatic complexity; oil pressed from raw hazelnuts is much milder. As a finishing oil (drizzled over salads, pasta, roasted vegetables, ice cream, or baked goods just before serving), hazelnut oil provides a luxury richness and distinctive nut character that transforms the dish. Its affinity for chocolate, coffee, berries, and dark leafy greens (particularly radicchio and bitter chicories) reflects the nut's natural flavor partners. In vinaigrettes, hazelnut oil is typically combined with a neutral oil (3:1 neutral:hazelnut) to avoid overwhelming. Store in the refrigerator to prevent rancidity — polyunsaturated nut oils oxidize quickly.
Pairings
Flavor relationships
Pairs well with
apples
artichokes
broccoli
cheese, fresh
desserts
figs
fish
greens, bitter
hazelnuts
lemon, juice
pastries
pears
persimmons
salads and salad dressings
sauces
spinach
squab
vinaigrettes
vinegars
wild rice
apples
Apples adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
artichokes
Artichokes adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
broccoli
Broccoli adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
cheese, fresh
Cheese, Fresh adds salt, fat, and savory depth that give oil, hazelnut more structure and make the combination feel fuller.
desserts
Desserts complements oil, hazelnut by adding contrast, depth, or texture without overwhelming the ingredient's main character.
figs
Figs adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
fish
Fish brings briny savory depth that contrasts with oil, hazelnut's sweeter, fresher, or creamy qualities.
greens, bitter
Greens, Bitter adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
hazelnuts
Hazelnuts adds nutty richness and texture that gives oil, hazelnut more contrast and substance.
lemon, juice
Lemon, Juice brings acidity and brightness that sharpens oil, hazelnut's flavor and keeps the pairing lively.
pastries
Pastries gives oil, hazelnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
pears
Pears adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
persimmons
Persimmons adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
salads and salad dressings
Salads And Salad Dressings adds structure and seasoning that helps oil, hazelnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
sauces
Sauces adds structure and seasoning that helps oil, hazelnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
spinach
Spinach adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
squab
Squab complements oil, hazelnut by adding contrast, depth, or texture without overwhelming the ingredient's main character.
vinaigrettes
Vinaigrettes adds acidity, aroma, or depth that helps oil, hazelnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegars
Vinegars adds acidity, aroma, or depth that helps oil, hazelnut work in drinks, sauces, dressings, marinades, or cooked preparations.
wild rice
Wild Rice gives oil, hazelnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
Artichokes adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
Broccoli adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
cheese, fresh
Cheese, Fresh adds salt, fat, and savory depth that give oil, hazelnut more structure and make the combination feel fuller.
desserts
Desserts complements oil, hazelnut by adding contrast, depth, or texture without overwhelming the ingredient's main character.
figs
Figs adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
Fish brings briny savory depth that contrasts with oil, hazelnut's sweeter, fresher, or creamy qualities.
greens, bitter
Greens, Bitter adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
Hazelnuts adds nutty richness and texture that gives oil, hazelnut more contrast and substance.
lemon, juice
Lemon, Juice brings acidity and brightness that sharpens oil, hazelnut's flavor and keeps the pairing lively.
pastries
Pastries gives oil, hazelnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.
Pears adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
Persimmons adds fruitiness and natural sweetness that rounds out oil, hazelnut's sharper, richer, or more aromatic side.
salads and salad dressings
Salads And Salad Dressings adds structure and seasoning that helps oil, hazelnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
sauces
Sauces adds structure and seasoning that helps oil, hazelnut integrate into a fuller dish instead of drifting around like an ingredient with no adult supervision.
Spinach adds complementary vegetable character, giving oil, hazelnut more contrast in texture, sweetness, bitterness, or freshness.
Squab complements oil, hazelnut by adding contrast, depth, or texture without overwhelming the ingredient's main character.
vinaigrettes
Vinaigrettes adds acidity, aroma, or depth that helps oil, hazelnut work in drinks, sauces, dressings, marinades, or cooked preparations.
vinegars
Vinegars adds acidity, aroma, or depth that helps oil, hazelnut work in drinks, sauces, dressings, marinades, or cooked preparations.
wild rice
Wild Rice gives oil, hazelnut a starchy, baked, or structured base that absorbs flavor and makes the pairing feel more substantial.