Best hazelnut oil, according to chefs
Two picks, each tied to a named taster and a public source — from David Lebovitz and Rosa Jackson. Recommendations come from davidlebovitz.com, completefrance.com and thenibble.com.
Oils & Vinegars · The ranking
- 1Top pick
Huilerie J. Leblanc Hazelnut Oil
Chosen by- David LebovitzCookbook author · ex-Chez Panissedavidlebovitz.com ↗
Also chosen by- Rosa Jackson · Food writer, Les Petits Farcis source ↗
“I use Leblanc hazelnut oil, which is my favorite.” Lebovitz dresses spinach and arugula salads with it. Toasted nuts, stone-milled by the Leblanc family in Burgundy since 1878.
- 2
La Tourangelle Roasted Hazelnut Oil
Chosen by- The Nibble editors
Placed third in The Nibble’s tasting of La Tourangelle’s nut oils: a “very alluring,” slightly smoky nose and a subtle hazelnut flavor, best on salads, in cakes or as a bread dip. From the press that won the Chronicle’s walnut-oil tasting.
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Questions, answered
- What is the best hazelnut oil, according to chefs?
- MyTastr’s top pick is Huilerie J. Leblanc Hazelnut Oil, chosen by David Lebovitz (cookbook author). “I use Leblanc hazelnut oil, which is my favorite.” Lebovitz dresses spinach and arugula salads with it. Toasted nuts, stone-milled by the Leblanc family in Burgundy since 1878. Source: davidlebovitz.com ↗
- What are the other top picks for hazelnut oil?
- No. 2 is La Tourangelle Roasted Hazelnut Oil, chosen by The Nibble editors. Only two picks cleared the bar so far. Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.