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The origin
and their handiwork
The quality symbols.

Huile de noix vaudoise AOP

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


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.


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.