Product Description
This is also known as the bitternut hickory, as the nuts are too bitter to eat. However, they contain a rich and very valuable oil that is akin to olive oil; it’s extracted by mashing the nuts and boiling them, and then skimming the oil off the top (or by using an oil press). The bitter tannins aren’t fat-soluble, so the oil is mild and delicious. This is probably the best native source for high-end vegetable oil. Two are needed for cross-pollination.
