CRESCENDO Almond oil
We recommend almond oil especially for the refinement of sauces and marinades. Its delicious taste in cakes and biscuits, marzipan is already renowned. Since the middle age almond oil is known for its medical skin care use.

CRESCENDO Argane Oil
For one litre oil, the "almonds" from the seeds of approx. 100 kg Moroccan argan fruits are roasted, ground to a paste, gently pressed and filtered. This special oil with its bitter roasted note and the hazelnut nuances has made its mark in the gourmet kitchens of France and the rest of the world. Very good served with Oriental dishes, game and hearty salads.

CRESCENDO Peanut oil - from roasted nuts
The tasty and rich peanut oil is a must for the preparation of Asian cuisine, but also salads and vegetables can be interestingly flavoured. Peanut oil may be used in high heat.

CRESCENDO Pine Nut Oil
The small, light yellow seeds of the pinecones are hand-processed for this oil speciality. A nutty, aromatic oil, for salads (e.g. with Waldburg Balsam Cassis), for baking stirred cakes or drizzled onto baked trout just before serving, also good with ceps, crustaceans and scallops.

CRESCENDO Walnut Oil
Lentils, beans, salads or deserts - with a little bit of walnut oil you will win over even gourmets.

CRESCENDO Hazelnut oil
Quite similar to the olive oil, the very fine hazelnut oil refines mainly salads, sauces and desserts.

CRESCENDO Pistachio Oil
Very good for refining salads but also to be used in baking as an enjoyable substitute for butter or margarine. Why not tryp istachio muffins? Very tasty served with lobster, red mullet, smoked salmon...Store this high-grade oil in a cool, dark place.

CRESCENDO Cedar nut Oil
cold-pressed from controlled organic cultivation
This speciality is extracted from the cone nuts of wild-growing Siberian cedars in the taiga and Altay Mountains. Cold-pressed cedar nut oil has a pale colour and a nutty-spicy aroma. Well suited to salads and raw vegetables, fruit dishes and white meat. Mainly used in cold dishes as well as cooking and baking.

Avocado Oil, cold-pressed
From New Zealand
This greenish oil has a smooth and nutty taste with notes of fresh avocados. Due to delicate filtration, it can be a little bit cloudy. You can heat avocado oil to higher temperatures (up to approx. 240°C) than extra virgin olive oil so it is ideal for frying. Avocado oil goes well with fresh salads or marinades. It can be also used for wellness and skincare