- easy to measure, accurate seasoning
- very intense aroma and highly economical
- flexibly adds seasoning (per plate)
- adds flavor immediately – no need to cook up for a long time
- saves time (no hassle of scraping out the vanilla beans)
‘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.
Vanilla echtöl: As yet quite possibly the only one of its kind.
Our cold-pressed vanilla oil is a single-origin oil, made exclusively from vanilla pod extract. 5ml of it contain around 183 ‘whole pods’. You can therefore imagine the intense mixture of undiscovered notes of vanilla captured in this tropical oil.
We actually wanted to bring another dripping oil with pipette onto the market, but due to the product’s 35 °C melting point, nature had other ideas it seems. Much like the ‘small bottle oils’ we had intended to sell in violet coloured glass bottles, but were in the end packed into pretty little 5 ml tins.
Vanilla goes well with ice cream, along with other desserts, as well as savoury experiments with sea food and in all dishes with vanilla as a recipe ingredient.
In contrast to the foliage of the plant, which some uncharitable people say stinks of bugs, coriander seeds have a very pleasant smell. The reason for this is the essential oils it contains. These are apparent in the fresh, citrus-like taste and smell.
Coriander is very versatile and goes well with pulses (beans, peas, lentils), (raw) fish, poultry, lamb, carrots and lots of other things.
Coriander echtöl: The No. 1 in our oil family.
Using a special oil press for spices, we obtain one of the purest and most natural spice essences, which can be derived from the coriander seed. Our cold-pressed/native coriander oil is a fresh spice oil for Asian, oriental and other favourite dishes. It is entirely made up of the so-called ‘fat oil’ contained in the coriander seed. This itself contains the aromatic essential oil and is excellently suited to seasoning in this natural form.
INGREDIENTS
125 g beluga lentils
1 bay leaf
2 medium carrots
3 stalks of celery
about 6 pitted dates
1/2 bunch of parsley
mustard (black current)
fresh lemon juice
3 tablespoons olive oil
6-9 drops of coriander echtöl
a small pinch of cumin
salt and pepper
PREPARATION
1. Boil lentils with the bay leaf in unsalted water until tender.
2. Finely chop the remaining ingredients (carrots, celery, dates) and lightly sauté with 1 tablespoon of olive oil.
3. Cut the parsley and mix with lemon juice, 2 tablespoons olive oil, mustard, salt and pepper and stir together until it turns into a vinaigrette.
Finishing touch: Mix all ingredients together and season to taste with coriander echtöl.
Tip: First, start with 6 drops and gradually increase the amount of coriander echtöl until you get the exact and desired amount of flavoring.
Caraway seeds naturally contain a high proportion of essential oils (3 to 7 %). You notice this especially in the way food smells and tastes when you season stodgy food with caraway.
Caraway goes very well with all cabbage dishes, such as sauerkraut, coleslaw, savoy cabbage hot pot, stuffed cabbage, aspic-based dishes, pork, vegetarian dishes or simply as a refinement to cream cheese, crème fraîche and convenience food. Pure essential oils are NOT suitable for cooking and seasoning.
Caraway echtöl: The alternative to caraway crumbs in food.
Using a special oil press for spices, we obtain one of the purest and most natural spice essences, which can be derived from the caraway seed. Our cold-pressed/native coriander oil is a refreshing spice oil. It is entirely made up of the so-called ‘fat oil’ contained in the caraway seed. This itself contains the aromatic essential oil and is excellently suited to seasoning in this natural form.
INGREDIENTS
1 white cabbage
1-2 onions
50 g sugar
50 ml mild olive oil
2 tablespoons salt
375 ml white wine or apple cider vinegar
1 bottle of mineral water with lots of bubbles
5-7 drops of caraway echtöl
PREPARATION
1. Core the cabbage and cut into very fine pieces. Cut the onions into small cubes and add to the shredded cabbage.
2. Mix together oil, salt & pepper, sugar, vinegar, caraway echtöl and mineral water.
3. Pour the marinade over the cabbage. Cover the bowl with a smaller plate so that the cabbage is nicely pressed and let the mixture marinate for a day. The next day, drain the excess marinade and it’s ready to serve.
Tip: First, start with the lowest recommended amount of caraway echtöl and gradually increase the amount until you get the exact and desired amount of flavoring.
Fennel seeds from (sweet) fennel have a very low oil content, but 12 different essential oils however. This is reflected in the highly unique and characteristic taste and aroma.
Fennel goes well with Italian food, especially fish, shellfish, tomato sugo (when using pepperoncini – the vegetarian answer to hot fennel sausage sauce), and also with ratatouille, root vegetables, hot pots and wherever there’s a recipe with fennel and you’d like to add a bit of sophistication to the bulbous friend.
A real rarity: Our fennel echtöl.
Using a special oil press for spices, we obtain one of the purest and most natural spice essences which can be derived from the fennel seed. Our cold-pressed/native coriander oil is a refreshing and sweet spice oil. It is entirely made up of the so-called ‘fat oil’ contained in the fennel seed. This itself contains the aromatic essential oil and is excellently suited to seasoning in this natural form.
INGREDIENTS
2 oranges (with edible peel)
2-3 bulbs of fennel
1 pound waxy potatoes
3 tablespoons butter
5-8 drops of fennel echtöl
3 tablespoons dried olives echtöl
500 ml fish stock
salt, black pepper, chili (1 fresh chili or 2 pinches of dried flakes)
some saffron
650 g fillet of fish (such as cod)
PREPARATION
1. Fillet the oranges (peel down to fruit pulp, then cut the fillets from the individual segments, save the juice).
2. Finely cut fennel and peeled potatoes.
3. Sauté fennel in butter. Chop deseeded chili into fine strips and toss in. Add salt and pepper.
4. Douse with orange juice and bring to a mild boil.
5. Add the potatoes, fish stock and saffron to the fennel and cook with a closed lid for about 10 minutes.
6. Sprinkle 2 pinches of grated orange peel, salt and chili to the seasoned fish fillet and place on top of the fennel potatoes. Add the orange slices to the contents in the pan. Cover another 10 minutes and let simmer. Drizzle with fennel echtöl & dried olives echtöl to taste.
Currently sold out.
Cumin echtöl: Our top seller for flavour intensity.
Our cold-pressed cumin oil is a purely single-origin oil extracted exclusively from cumin seeds. One drop normally suffices for a recipe for three to four people.
As soon as you open the bottle, there’s an explosion of cumin aroma. A deeply intense power pack which has got what it takes and which can win over the taste buds of every cumin fan.
Cumin goes well with everything oriental, Indian and Turkish, such as hummus, falafel, lentils and bulgur salad, ragouts, hot pots, etc. But it also works well in experimental cuisine and generally when used as part of a recipe.
Our cold-pressed dill oil is a purely single-origin oil extracted exclusively from dill seeds. Only when it’s actually used does it show its true colours, and then you notice those familiar nuances of the green dill foliage.
Dill goes well with cucumber, salads, bulgur, fish and especially with experimental cuisine, and generally works well whenever dill is part of the recipe.
Dill seed as such is rarely used in the kitchen, which makes using our echtöl all the more exciting.
Currently not available.
New invention: Dried olives echtöl
An oil that tastes like its name. Pressed in the deepest regions of Westphalia and something completely different to what one is used to with ‘conventional’ olive oils.
Tastes great with goat’s cream cheese, antipasti, vegetables, pasta and just on fresh bread, among many other things.
INGREDIENTS
PREPARATION
Finely dice onions. Chop bell peppers, fennel and aubergines into somewhat coarser cubes. Cut tomatoes into eighths. Chop garlic into small pieces, sauté onions until they appear glassy, add vegetables and sauté until they are golden brown in color and there is a pleasant roasted aroma coming from the pan.
Add tomatoes and garlic and lightly toss together. Sprinkle 1-2 small pinches of curry (optional: pinch of turmeric), salt, pepper and bay leaves and let simmer with the lid closed for about 15 minutes. The vegetables should not be overcooked. If necessary, add some vegetable broth / water.
Season with salt, pepper and seasoning oils.
Tip: First, start with the lowest recommended amount of drops per seasoning oil and gradually increase the amount until you get the exact desired taste.
A suitable home for no less than three spice essences:
The genuine spice oil rack from echtöl.
The warm walnut and the view don’t just flatter the oils, but the beholder too. Oils and people in perfect harmony.
Our mission: To offer cold-pressed (native), purely single-sourced spices and rare oils at superb quality.
The machine built by the oil miller himself must face the most challenging pressing demands. Special remodellings tailored to the seed in question ensure that with the right touch and a lot of patience, even the hardest, driest, most stubborn and sometimes softest seeds and oil fruits are transformed into an oil delicacy.
To do so, write us an E-Mail that includes name and amount of your desired oil(s) and your shipping address. We are looking forward to your inquiry!
