The particularly aromatic, not sulfurized, sweet apricots of the sorts Hacihaliloglu, Tokali, Hasanbey, and Sekerpare are harvested from June on and air-dried for a few days.
Afterwards, the kernels are removed from the fruits and cracked.
The carefully extracted sweet seeds are then first cold-pressed in our oil mill in Southern France.
This way, the exquisite aroma of this gourmet oil is ideally preserved.
With its nutty, almond-like savor and a hint of marzipan, this oil improves exotic dishes, sweet-piquant variations, as well as meat and fish recipes.
Add a unique aroma to desserts like crêpes, fruit salads, crèmes, and custard.
Or experiment with apricot kernel oil when baking.