Blackcurrant wood oil

Nobelhart & Schmutzig

Freshly cut blackcurrant wood, extracted overnight in rapeseed oil from Fläminger Genussland. A beautiful addition to any salad, yet as versatile as olive oil. 

Keep refrigerated to preserve the flavour.. It keeps as long as your normal olive oil, although we suspect you’ll be using it all long before it has a chance to go bad. It’s simply too tasty!

250ml bottle

16,50 

(€64.00 per 1L)

Idee

Here’s one of our favourite Nobelhart dishes for you to try at home:

Celeriac root / cream cheese / blackcurrant wood oil

Ingredients

1 celeriac root from Domäne Dahlem
50g cream cheese from Erdhof Seewalde
Some rapeseed oil or butter
Salt from Saline Luisenhall
blackcurrant wood oil

Preparation

Scrub the celeriac root clean, rub it in rapeseed oil or butter and salt generously. Don’t chop it up! Place in the oven for one hour at 180 degrees, then for another 15 minutes at 210 degrees. 

Take the celeriac root out of the oven and cut it into eights. Marinate in oil and salt. Serve it on a plate with a small scoop of cream cheese.

Our drink recommendations

2014 Prety, Joveaux
2013 Chenin Blanc Les Guichineres, Benoît Courault

Autumn

all
Spargel / Butterbrösel /Johannisbeerstrauchöl
...

Ideas

all
What you can do with the Berliner Fenster
...
What you can do with your asparagus box
...
Nobelhart & Schmutzig
If Billy is to be believed, Nobelhart und Schmutzig only exists so that he can easily get his hands on the best food the Berlin and Brandenburg region has to offer. And so he can help himself to any of the 1308 different wines stored in our lovingly curated cellar….  But all joking aside, the motto at Nobelhart is:

Putting Local Food Back in Your Hands!

Nobelhart & Schmutzig has been “vocally local” from the start. Since first opening our doors in February 2015, we have grown fearlessly into our current role as Germany’s most political restaurant. This involves a conscious decision to shift the focus squarely onto the people, all from the greater Berlin region, who produce our raw ingredients. This self-imposed renunciation of products from afar, including lemons, tuna and chocolate, is the foundation of our eatery’s distinctive signature. There’s more at play here than just culinary aesthetics. Serving this philosophy also intrinsically means promoting environmental and economic sustainability for the people working with the bountiful nature in and around Berlin. It also involves pride in a sense act, even if too few understand it as such. And the ordinary shopping list very much serves as the stage for this modern brand of politics.  In addition to supporting raw ingredient producers from the Berlin region, Nobelhart & Schmutzig works closely with Die Gemeinschaft to establish a new and better eating culture for all. Good, healthy food should provide a future, perspectives and identity for the people who produce it and the companies that transform raw ingredients into fine products.