Nutritional information per 100 g

⁕ Calories: 592 Kj
⁕ Fat: 11 g
⁕ Of which saturates: 0.5 g
⁕ Carbohydrate: 5.2 g
⁕ Of which sugars: 2.2 g
⁕ Protein: 7.6 g
⁕ Salt: 6.2 g
⁕ Contains sulfites

The Leblanc family oil mill is located in Iguerande, a small town on the Loire. Walnuts, hazelnuts and other nuts have been processed here since 1878. The small operation, which employs only three people, is run by Jean-Charles Leblanc, the fifth generation of the family to do so.

The mill’s heavy granite stones grind the nuts into a fatty paste that no industrial plant would be able to produce. This paste is then lightly roasted in old cast-iron pans, a step that is necessary when making nut oil, unlike when producing olive oil. After roasting, the nut paste is cold-pressed and the oil obtained in this way is decanted for four to five days before being bottled.

The hazelnuts come from Piedmont, while the walnuts come from Périgord. Only the finest nuts and fruits pass beneath the stones of the Leblanc oil mill. It is therefore no wonder that many of the great chefs, such as Paul Bocuse, Alain Passard of Arpège and Guy Martin of Grand Véfour, regularly use Leblanc oils.

Manufacturer’s address: Huilerie Jean Leblanc et fils, Le bas, 71340 Iguerande, France