Huile de noix vaudoise AOP
Product description
"Huile de noix vaudoise" AOP walnut oil is pressed using traditional artisanal methods from walnuts sourced exclusively from the Vaud district in Switzerland.
Registration
23.06.2020
contact
Interprofession Huile de noix vaudoise AOP
https://huile-de-noix-vaudoise-aop.ch
huiledenoixvaudoiseaop(at)gmail.com
The oil mills that are members of the interprofession are :
Moulin de Sévery
Route du Moulin 10
1141 Sévery
021 800 33 33
079 278 31 89
info(at)moulindesevery.ch
Le Moulinet d’Or
Rte du Moulinet 1
1124 Gollion
078 791 69 77
contact(at)lemoulinetdor.com
Geographical Region
The walnuts are farmed, dried, stored, cracked, shelled, and roasted, and the oil is pressed and bottled right here, exclusively in the Vaud Canton
Production
Vaudois walnuts are harvested in autumn. They can't be left on the ground for too long, otherwise they go mouldy. They are quickly dried and then cracked to separate the shell from the kernel. The walnut kernels are sent to the oil mills, where they are ground into a fine, compact paste. This paste is roasted for about twenty minutes to concentrate the aromas and give the Vaudois walnut oil its golden hue. It is then pressed and the extracted oil is separated from the rest of the walnut paste. The pressed walnut oil is left to rest for a few days to allow the natural sediment to settle, giving it flawless purity and shine. The finished product can then be bottled in opaque containers so it doesn't get oxidized by light rays and this exceptional oil doesn't go rancid.
History
Walnut trees have been a feature of the Vaudois landscape since at least Roman times. There is evidence of walnut oil production here since the late 13th century. The artisanal method used to produce hot-pressed walnut oil dates back to at least the 16th century and has been documented from the 18th century up to the present day. Its is now a firm part of the culinary heritage of the Vaudois region.
