The pipette allows you to put the perfect amount of the desired spice on your plate within seconds. Without any synthetic accelerants, foreign aromas, carrier oils, or any other methods of making the oils stretch further. The chef has the power, and can decide for themselves if they want to use the oil for seasoning in its pure form or if it should be diluted!
‘All I actually wanted was a Westphalian take on the Spanish “Pata Negra“.‘
Florian Gröne, founder of echtöl
... it all began with pigs.
Spanish Ibéricos to be precise. In 2012 I was in search of a simpler alternative to time-consuming mast for my little hobby breeding stock and came upon a small oil mill. Here, high-quality nuts, kernels and seeds were pressed to produce oil – with oil cake also being made as a by-product of the oil pressing process (i.e. from all the leftovers of the pressed nuts, kernels and seeds). This ‘waste’ was however highly valuable to me; this by-product serves as high-quality feed for my pigs.
It then came to a conversation where I raved about flavourful Ibérico fat and the oil miller enthused about cold-pressed oils. The end result? Oil was traded for meat and I learned of home-made oil presses, used across the globe for particularly challenging ingredients, such as hard to press seeds and oil fruits.
At some point, I heard about cold-pressed coriander oil, produced as a health product and sold in the USA. The cook in me pondered just how strong such an oil would be. Three weeks later, we were making the first test pressing; other seasonings were pressed in the process, turned out well and were then bottled too.
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