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Prune kernel oil is a fairly rare and subtle ingredient that can be used in both savoury and sweet dishes.
It adds a prune flavour and very mild notes of almond and dried fruit.
It is made from crushed prune pits, which are cooked for 45 minutes. They are then pressed in a hydraulic press for 2 hours.
The oil obtained is filtered using a paper filter.
This production technique gives the oil a slightly toasted flavour.
Prune kernel oil is mainly used as a finishing touch.
It is the perfect accompaniment to salads, vegetables, delicate fish and certain cheeses.
It also has a place in pastries and desserts, where it adds an original note to chocolate, fruit or vanilla-based preparations.
It can also replace some of the butter in pastry, cake or brioche dough.
Nutritional analysis per 100 g:
Energy value: 3700 kJ / 900 kcal
Fat: 100 g
Of which saturated fatty acids: 6.2 g
Carbohydrates: 0 g
Of which sugar: 0 g
Protein: 0 g
Fibre: 0 g
Salt: 0 mg
Allergens: almonds, possible traces of other nuts
Acidity: < 2% oleic acid
Density: 0.920 g/L
Created in 1982 by the Montegottero family, Huilerie Beaujolaise has won over big names in the world of French and international gastronomy for the exceptional quality of its range of oils and vinegars.
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