Except for adding electricity, Huilerie J. LEBLANC has changed little since 1878, the year it was founded. It is still run by a Leblanc, Jean-Charles, grandson of the founder. It is still located in the southern most village of Burgundy, Iguerande and it still manufactures high quality, small-batch, handcrafted nut oils. J. LEBLANC starts with the careful selection of the absolute highest quality whole nuts available, grown on many of the same farms that J. Leblanc has been doing business with for generations. The oils are pure, unfiltered and unrefined.
One of the most important facts about Huilerie Leblanc's production is not the "how" but the "when". Because Huilerie Leblanc has no large storage facilities, or refining capabilities, production takes place when orders come in - assuring the very freshest nut oils. It's a difference you can taste - in their clean, bright, deep flavors. It is a difference you can appreciate with their longevity. Keep the nut oils refrigerated after opening, and they're usually good for a year!
Nut oils are often referred to as "seasoning oils": because of their low smoke point they are not generally used for sautéing or cooking, but rather in finishing dishes. Nonetheless, you will find many a recipe, written by wonderful and knowledgeable chefs, using nut oils for sautéing in order to set a subtle base flavor.
Nut oils can be used for salad dressing with quality vinegar such as champagne, Banyuls, sherry or raspberry vinegar. The usual ratio is three parts oil to one part vinegar.