Virgin walnut oil, Moulin de la Veyssière
the Périgord maybe it evokes for you more truffles, Sarladaise apples, candies and foie gras that walnuts but keep in mind that the region is historically productive. Walnut oil in the Middle Ages served as currency and fuel for oil lamps, in addition to being edible oil. Christine Elias, the owner of Veyssière windmill in Neuvic sur l & # 39; Isle (Dordogne). It was at his home where I went to find out how walnut oil was made. The place is magnificent, judge instead:
It was his great-great grandfather who bought the mill in 1857. From generation to generation, knowledge has been transmitted and since 2013, Christine has presided over the company's destinies.
the walnuts nearby crops are husked, dried, sorted and grains are taken to the mill. The quality of this raw material is essential, It is she who will make the quality of the final product. There is no good nut oil without excellent nuts. Traditional tasty varieties such as Franquette or Horn make it possible to obtain a fragrant and very tasty nut oil.
The nuts are first weighed and then ground with a stone. In the Moulin de la Veyssière, it is a flint oil wheel dating from the 16th century. Its maximum capacity is 40 kg. In about thirty minutes, the nut kernels are crushed. Then just add 1.5 liters of water and continue mixing until the water is well absorbed.
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This crushed nut paste is then transferred with a scraper to another container, where it will be heated (maximum 100 ° C). The previously added water will evaporate and the dough will begin to cook. All the knowledge of the mill lies in obtaining the perfect texture, the right flavor and the ideal color. This operation takes approximately 40 to 45 minutes. The use of gas allows to obtain very regular heat. We are looking for the best possible balance.
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This cooked dough should be pressed with a hydraulic cylinder (this lasts 10 minutes) to obtain the walnut oil on the one hand and the dry matter and the oil cake on the other. From these, Christine makes, by breaking, grinding and sifting, a nut flour. To be used in addition to white flour (2/3 white flour and 1/3 walnut flour) to make cakes, for example.
The oil obtained is stored in stainless steel barrels where it will be decanted for 2 months. Then, by gravity, the impurities will go away and the now translucent oil can be bottled.
Walnut oil is not an oil for cooking or frying. Is a seasoning and side oil. You can use it to season salads, raw vegetables without too much vinegar to preserve its aromas. You can also use it to season prepared meals. Here, it is used to flavor the famous beans, the shell, one of the New Aquitaine specialties. At the end of cooking, add a pinch of walnut oil, guaranteed candy.
Walnut oil is also excellent for seasoning white beans, flageolet beans, lentils (in salads in particular, it is excellent), in a soup or soup (a small fillet on the plate), in pasta, in cakes Try also a small toast with bread and Cabécou du Périgord, enlivened with a teaspoon of walnut oil. Delicious.
Store it in a closet away from the light. The expiration date is 18 months here at the Moulin de la Veyssière, but if you protect it well from UV rays, you can keep it for at least 2 years. The oil will age as you lose some of its aromas.
To get 1 liter of walnut oil, you need 2 kg of grains obtained with 6 kg of walnuts.
Le Moulin de la Veyssière produces about 18,000 liters of oil (nuts, hazelnuts and almonds) each year, including 6,000 liters under its own brand.
If you are interested, you can attend, like me, the production of walnut oil. All information is available on its website: www.moulindelaveyssiere.fr. Know that they manufacture in summer every Friday. We explain everything from the creation of the current diversion channel in the 12th century to the traffic jam, including the explanation of the valves that create the necessary driving force for the mill.
Please note that the Professional Union of Nuts, Grains and Perigord Nut Oil has obtained a COC on Perigord nut oil. Therefore, the 2019 harvest will give birth to the first labeled bottles.
Thank you Mrs. Elias for your welcome.
Veyssière windmill – La Petite Veyssière – 24190 Neuvic sur l & # 39; isle – Telephone: 06 32 96 17 89
- Open Monday through Friday from 9 a.m. at 12 p.m. and 2 p.m. at 6 p.m. Saturday from 2 p.m. at 6 p.m. Closed Sundays and holidays / July and August: open from 9 a.m. at 12 p.m. and 2 p.m. at 6 p.m. from Monday to Saturday. Closed on sundays
- A website: www.moulindelaveyssiere.fr
- A Facebook page: @Moulindelaveyssiere
- An Instagram account: @moulindelaveyssiere
Have a good visit!
Ticket written in collaboration with AANA