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Olive Oil and Hazelnut Butter

Making your own nut butter is a pretty simple task often with a very tasty outcome. This simple hazelnut butter is moderately sweet with a hint of vibrancy from the use of mildly intense extra virgin olive oil.
Olive Oil and Hazelnut Butter
By Patterson Watkins
Jul. 30, 2021 12:25 UTC

Hazelnuts are the dar­ling of the nut world (also known as fil­berts). Indulgent and deca­dent, hazel­nuts have an earthy, toasted fla­vor with a sweet nutty aroma. We roast these nuts before blend­ing, which greatly help remove the husky skins, and release some of the nat­ural oils.

In addi­tion to the nat­ural oily nuts, we fur­ther boost this but­ter with the addi­tion of a mod­er­ately intense extra vir­gin olive oil, adding pops of unc­tu­ously fruity notes. A lit­tle cin­na­mon and brown sugar are adding for a bit of sweet­ness. 


Olive Oil and Hazelnut Butter

Course: Spread, SideCuisine: Mediterranean, AmericanDifficulty: Easy


Prep time


Cooking time



This recipe can be made days ahead of time, up to 2 weeks. We rec­om­mend keep­ing this home­made nut but­ter stored in the refrig­er­a­tor for safety and max­i­mum fresh­ness.


  • 6ozhazel­nuts

  • 1/2tea­spoonground cin­na­mon

  • 1/4tea­spoonsalt

  • 2 tea­spoonsdark brown sugar

  • 1/4cup
    mild to mod­er­ate inten­sity extra vir­gin olive oil 


  • Preheat oven to 350°F. Spread hazel­nuts, evenly, on a bak­ing sheet. Place in the oven and toast for 5 – 10 min­utes, or until fra­grant and toasted (this will also make remov­ing the husks eas­ily). Set aside to cool slightly, then, once cooled, remove the dark husks or skins. 
  • Transfer hazel­nuts to a food proces­sor, add cin­na­mon, salt, and sugar. Pulse to com­bine, then, while the blades are run­ning, add the olive oil in a thin stream. Continue to blend until the but­ter’ is smooth. Remove from the proces­sor and refrig­er­ate until ready to serve.
  • We rec­om­mend hearty rus­tic toast and fresh berries or berry jam to serve. 

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