What once started with an experiment to extract oil from the hazelnuts found in his own wood has grown out to a range of oils that do not find their equal in the world.
MiGino's oils are a well-kept secret in Michelin® star restaurants in Belgium and beyond.
As doctor in Chemistry on retreat, Gino fine-tuned the production process to maintain the ultimate tastes in the original product as much as possible in the end product, the oil, the concentrate and the flours. Note that the oils are unfiltered and can contain some residue.
The oils/concentrates and flours are best kept in a cool and dark place, to maintain the taste at its peak.