Hazelnuts are harvested in late summer to fall, as soon as the nuts have reached their full size, the shell has turned brown and the leaves of the hazelnut bush have turned yellow. Harvesting machines shake the trees to collect the ripe nuts. After harvesting, the hazelnuts are cleaned and dried thoroughly to prevent mold growth. The nuts are then cracked by machine so that the kernels can be removed from the shells and the pure nut meat extracted. The shelled hazelnut kernels are then processed in a cold press. This mechanical process extracts the oil without heat and without the use of chemicals, which preserves the hazelnuts' natural aromas and nutrients. A final filtration removes natural suspended particles and ensures a high-quality oil of exceptional quality.

Final laboratory analyses in our own DIN ISO 17025-certified laboratory confirm the high degree of purity and quality, which is particularly valued in the food industry. In order to ensure the precision and reliability of our test results, we also carry out external laboratory analyses in addition to internal ones if necessary. Our production process is subject to strict ecological and social standards, which not only guarantee the high quality of our oil, but also support the protection of the environment.