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Supply : high quality oil can only be obtained through careful choice of the fruit. We select the best fruit form Charente and Périgord. After drying naturally for weeks and is in full aroma when we buy it for pressing.   Production : is purposely limited to winter and the beginning of spring for optimum flavour and better conservation of oil. In our working process tradition has been adapted to enable us to reach higher quality standards as regards health and flavour. The nuts are ground by rollers which shorten the operation and eliminates oxidation. Moderate heating (45c°) facilitates extraction of the oil while fully preserving the original flavour and biological qualities of the nuts. Extracted in one pressing with a hydraulic press, 45 % oil is obtained for walnuts and 43 % for hazelnuts.   Conditioning : In our laboratory the oils are bottled in 50, 35 and 20 cl in transparent glass bottles or in 5l, 2l plastic containers. Our oils will keep two years : if stored in a cupboard at normal temperature (preferably under 22c°). Long exposure to sunlight should be avoided.