Hickory oil is not a new invention. For thousands of years, Indigenous communities across eastern North America pressed and boiled hickory nuts for oil and nutmilk, and the word "hickory" itself comes from an Indigenous term for that preparation. KTCC gathers yellowbud hickory nuts (Carya cordiformis, also called bitternut) from wild trees across Pennsylvania and surrounding states, working with a growing network of harvesters. The nuts are bitter because of tannins, but tannins don't dissolve in fat. The pressed oil comes out mild, golden, and smooth, with a quality often compared to fine olive oil. It is about 70% monounsaturated fat, has a smoke point around 450 degrees Fahrenheit, and works for everything from high-heat cooking to finishing dishes. Cold-pressed from raw nuts it is clean and neutral. Pressed from lightly roasted nuts it turns warmer, with notes of pecan.

We are deeply inspired by these trees that are thriving and abundant in our landscape. Making the oil takes care at every step, but it requires no clearing, tilling, irrigating, or chemical inputs, and a well-sited yellowbud hickory can live two centuries or more. KTCC sees hickory oil as a step toward a regional food economy built on native perennial crops, shared infrastructure, and fair returns for everyone involved. It is still early days, with only a few commercial producers in North America pressing a few hundred gallons a year. We are building the supply chain alongside our members and the wider community, and we think now is the time to build a better relationship to land and to each other.

For more information check out ktcc.coop/hickory-oil

Contact the host of Yellowbud Hickory Harvest Event (with free lunch!): Downingtown

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