Kiln Roasted Nuts — Roasted Slowly, Properly, and Always in Extra Virgin Olive Oil
There is a particular smell when nuts are ready.
Warm olive oil. Toasted skins. A deep, savoury richness beginning to rise from the kiln.
After more than twenty years of roasting nuts by hand, we know that moment instinctively now — long before the timer says so.
At Olives Et Al, every batch of nuts is roasted slowly in our custom-built kiln, just 60kg at a time, always using Extra Virgin Olive Oil.
And importantly, never seed oils.
No sunflower oil.
No rapeseed oil.
No anonymous “vegetable oil”.
Just proper Extra Virgin Olive Oil.
It is more expensive, undeniably. It would be considerably cheaper to roast nuts industrially in bulk seed oils, as many manufacturers do. But the flavour is different immediately — cleaner, fuller, more rounded. The finish less greasy. The texture crisper and more delicate.
Extra Virgin Olive Oil brings its own character too: richness, warmth and depth that work beautifully with roasted nuts.
More importantly, it allows the nuts themselves to taste like nuts.
Why We Roast in Extra Virgin Olive Oil
Different nuts behave differently under heat. Timing is everything.
Cashews soften before they crisp. Almonds need careful timing to develop that buttery snap. Peanuts can absorb more heat and seasoning.
Over decades of roasting, we have learnt how each nut responds — and Extra Virgin Olive Oil gives us the control and consistency to roast them gently and evenly.
Kiln roasting is a slower process than frying or industrial baking, but that slowness matters.
The oils warm gradually. Natural sugars caramelise properly. Flavour develops steadily rather than aggressively. The result is a cleaner crunch and a deeper, more natural roasted flavour.
Nothing tastes scorched. Nothing tastes oily.
Just golden, savoury nuts roasted exactly as they should be.
No Seed Oils. No Shortcuts.
Using Extra Virgin Olive Oil is not the easiest way to roast nuts.
It is simply the best way we know.
Many large-scale producers rely on refined seed oils because they are cheaper, neutral and easy to process in huge volumes. But neutral is rarely interesting, and “cheap” is not generally where good food begins.
For us, the choice is simple.
If we are going to spend hours carefully kiln roasting nuts in small batches, why compromise at the final ingredient?
Extra Virgin Olive Oil gives our nuts their distinctive richness and clean finish — something customers often notice immediately, even if they cannot quite explain why they taste better.
Small Batch Roasting Since the Beginning
Every batch we roast is just 60kg.
Small enough to watch carefully. Small enough to adjust by eye, smell and instinct. Small enough to ensure consistency from one roast to the next.
That attention is what gives our nuts their texture and character.
From the warm spice of our Malabar Cashews, to the indulgent depth of our Truffle Nuts, to the sweet heat of our best-selling Hot Honey Nuts, every product begins the same way:
Slow roasting.
Extra Virgin Olive Oil.
No seed oils.
No shortcuts.
Why Olives Et Al Nuts Work So Well for Retail
For delis, farm shops, bars and food halls, our kiln roasted nuts offer something customers increasingly look for — recognisable ingredients, proper craft and genuine provenance.
Roasted in Extra Virgin Olive Oil
Never seed oils. Always EVOO for flavour, texture and quality.
Handmade in Small Batches
Every roast is monitored carefully for colour, crunch and consistency.
Proven Best Sellers
Hot Honey Nuts, Truffle Nuts and Smoky Chipotle Nuts remain among our strongest performing retail lines.
Flexible Formats
Available in retail pouches, retail jars, foodservice bulk bags (for our 3 litre kilners) and hamper / gifting formats.
More Than Just a Snack
A bowl of good nuts has a habit of disappearing quietly.
One handful becomes another. A drink lasts longer. Conversations settle in.
And while most people may never know exactly why these nuts taste different, the answer is there from the very beginning:
A small kiln.
A slow roast.
And Extra Virgin Olive Oil instead of seed oils.
