El avellano chileno es un árbol que crece habitualmente en zonas donde han ocurrido erupciones volcánicas. Por siglos, los habitantes nativos de la Patagonia Chilena han utilizada la semilla de avellana chilena como alimento. La cosecha de este fruto se realizan en los meses de otoño, sin embargo, puede ser almacenado para ser consumido todo el año.


With a high nutritional value, especially for the quality of its fatty acids, mostly monounsaturated which reaches a 93% of total value. (See technical sheet).
It stands out oleic, palmitoleic (very hard to find in nature) and the eicosanoic acid that contributes to reduce cholesterol and triglyceride levels in blood, protecting from heart diseases.
Cold pressed Chilean hazelnut produces oil that distinguishes by its particular fragrance and smell. It has a transparent, light yellow colour, and pleasant flavour.


It is consumed as a seasoning for all kinds of salads, and in the elaboration of vegetables, fish, meats, and baking, also in the elaboration of delicious sauces and desserts.