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General information
- Botanical name: Corylus avellana
- Botanical family: Betulaceae
- Origin: France
- Production method: cold pressing of the fruit
- Appearance: fluid oily liquid
- Colour: slightly caramel
- Odour: typical of hazelnuts
Composition
- oleic acid (Omega 9 MUFA): 74 to 87
- linoleic acid (omega 6 PUFA): 5 to 19
- palmitic acid (SFA): 4 to 9
- stearic acid (SFA): ≤ 4
- unsaponifiables: ≤ 1
Uses
- Food
- Cosmetics
Quality
- Commitment: all our imported oils are rigorously selected for their quality and origin.