The Original Peanut Butter
Australia's legendary Hi-Oleic nuts, freshly roasted and lovingly squashed in sunny Nelson, New Zealand
We assume it is your interest in peanut butter, and Pic’s in particular, that has brought you here. You will know if you have eaten Pic’s. There can be no maybes or I think I might have about it. You try it, you find the jar, look at the label and you commit it to memory. Remember the star.
There are up to two ingredients in our peanut butter. Peanuts, and sea salt. You always get the peanuts, the salt you get if your jar doesn’t say NO SALT. The NO SALT appears on the front panel in white and have a tasteful white band around the edge of the lid, which will help prevent you buying the wrong one. Pic likes a bit of salt – he feels it keeps the arteries from going floppy. Not that we add a lot of salt – Pic’s typically contains about half as much as the ordinary stuff.
If you are buying Pic’s for a friend, get them the salted one unless you know something about them that we don’t or hold strong beliefs about what’s good for others and a salt aversion. While on the subject of what’s good for others, buy your friend Pic’s crunchy. We do make a smooth, but it’s not the one you want. Pic’s crunchy is the one. It is not like other crunchies, which tend to be smooth peanut butter with lumps. Our crunchy is a mouth-filling textural adventure, thousands of peanut pieces, from the size of the finest grains of sand to bits as big as a grain of rice.
If you like slinky then our smooth is the one for you. We double squish our peanuts releasing all the oils and giving you a spoonful of intense nuttiness. Pic has recently adopted smooth as his favourite (see above) because of Slugs. We tend to be equal opportunity PB eaters - crunchy on stuff and smooth in stuff. It means you have to have a jar of both in the pantry.
So what makes Pic’s so damned good. This hasn’t been easy to figure out but we think we're finally getting there: In 2007, when Pic was looking to buy peanuts by the sack, he came across Greg Bain’s website for his company, Premium Nut Brokers. We struck a deal and Greg sent us a couple of 25-kilo bags of blanched Australian peanuts.
At the time we thought a peanut was just a peanut but we soon discovered otherwise. As we learned more about peanuts, we found that our Australian nuts were a Hi-Oleic variety, which had some pretty special characteristics, beyond being, as the name suggests, a bit oilier than ordinary nuts. The best of these, in Pic's view, is that they don’t seem to oxidise – they never go rancid in the way that ordinary peanuts do. Hi-Oleic nuts other feature is their enhanced nutritional value. You probably already know that peanuts are a bit of a superfood, full of life-enhancing polyunsaturated oils antioxidants but click HERE to learn why superfood is not an understatement when it comes to our peanut butter.
Of course, paired with a great ingredient is the art of roasting and squishing them and we have a pretty tremendous team of PB makers who do just that. Come and visit us and see just how we do it.