Cold Pressed Extra Virgin Peanut Oil

Ideal for dressings, dips, marinades and more

oil logo

Pic's extra virgin peanut oil is made of the same delicious Kingaroy nuts we use for our peanut butter and is great for cooking. The light nutty flavour of the peanut oil makes it great in salad dressings, dips and marinades giving food a clean flavour.

If you have a really messy pantry, an overlooked jar of Pic’s Peanut Butter may have lain undisturbed for weeks, months or even years. For some, the thrill of rediscovery can turn to dismay when they find their beloved peanut butter sunk under a thick layer of whisky coloured oil.

This actually happened to Mr R Millington of Nelson. While not normally a messy pantry keeper, Mr Millington had let out his home over summer. His tenants had rearranged his shelves to suit their needs, moving the Pic’s to the back. Not being a tall man, Mr Millington, missed this and bought himself a new jar.

On discovery of the lost Pic’s and as a whisky loving, thrift conscious pensioner, he (rightly or wrongly) tipped the oil into a pan in which he was about to fry a few chicken wings for supper.

Dish Pantry logo1Mr Millington posted on our Facebook page about his experience, claiming that his chicken wings were the best he had ever made, but lamenting the fact that the remainder of his peanut butter, while still perfectly tasty, was now dry and hard to spread.
His post elicited a torrent of scornful messages, most along the lines of, “Doh! Everyone knows you need to mix the oil in …” “Everyone knows if it’s oily on top, it’s dry on the bottom… “. However, there were one or two respondents who had made the same discovery about the remarkable properties of the oil on their Pic’s, including Mrs Neate of Grey Lynn, who had been so taken by the oil that gathered at the top of her jars that she was cellaring three jars a week, purely to harvest the oil.

An ‘Aha!’ moment. What if we filled jars with really good peanut oil ourselves?  We looked into cellaring peanut butter here in the factory, but couldn’t figure out what to do with the dry, hard-to- spread by-product and checked with Geoff Sawyer, our peanut processing mate up in Kingaroy.

coldpressed“What you need,” he said, “is our cold pressed oil.”

Rather than making peanut butter and waiting for it to separate, these clever Aussies gently squash fresh nuts, save the oil and use the slightly squashed nuts for things like vegetarian sausages and peanut brownies.

So what, we asked is the difference between this fancy cold pressed peanut oil and the common garden variety the supermarkets sell?

hen“Basically,” said Geoff, “you make cheap peanut oil out of reject nuts. The mouldy ones, the ones the rats got to, and the poor little orphan nuts that never made the grade. They go into a great big heated grinding squashing thing with a few gallons of special solvent and the oil pours out. It’s nothing you’d want to eat, but after they boil off the solvents and filter out every last mould spore it’s safe enough to sell, but it sure doesn’t taste like peanuts.”

“On the other hand,” he said, “cold pressed oil gets virtually no filtering, so it has to be made from nuts you can actually eat. The same scrum hi-oleic peanuts you guys make your peanut butter from.”

extravirginSo we did a deal. Geoff sent us our first drums of the good oil in February 2014. Our first half dozen bottles went to Mr Millington, who is now using it for everything from frying his chicken to conditioning what remains of his hair. The second case went to Mrs Neate, who promptly inverted the contents of her cellar, allowing her Pic’s to slowly recombine into a useable spread.

We put aside a bit for our mail order and factory shop customers and the rest was snapped up by supermarkets, where, with luck you should be able to get yourself a bottle. If you can’t find it, make a nuisance of yourself. Tell them you won’t shop there again till they promise to get it in, loudly, and in front of other customers.

A bottle of Pic’s peanut oil and a bottle of good olive oil will have you prepared for almost any recipe those glossy food magazines can throw at you, but if you need further inspiration, our mates from Nelson’s Hopgoods restaurant have knocked up some special recipes for us … Take a look HERE