Yellowbud Hickory Oil

Bitternut hickory (also called Yellowbud) is too bitter to eat raw, so it was never planted in orchards. We map wild trees across the Oley Valley and gather each nut by hand every fall.

Pressed in small batches at our own facility, a few miles from where the nuts fell. No added heat, no solvents, nothing added, so the oil keeps its natural flavor and nutrients.

Rich in monounsaturated fats, with a profile very similar to extra virgin olive oil. This is the Northeast's answer to olive oil and our very own native oil crop. 

Buttery and clean, with a high smoke point of 415 F. Sauté, roast, or drizzle it anywhere you’d reach for your best olive oil. Or keep it simple, with good bread and flaky salt. 

Yellowbud hickory (Carya cordiformis), also called bitternut, is a native tree that grows vigorously across the eastern United States. Its nuts are too bitter to eat raw but unusually rich in oil, which makes them ideal for pressing into a culinary delight. 

Use it anywhere you’d reach for good olive oil: sautéing, roasting, or finishing. It’s buttery and clean, with a high smoke point, and it’s great simply drizzled over bread with flaky salt.

For the freshest flavor, keep it in the refrigerator, where it will last up to 18 months. Our coated glass bottle also protects it from light, so it’s fine on your counter too, in a cool dry place, away from heat and direct sun.

No. This oil is made from hickory nuts, a close relative of pecans, and isn’t safe for anyone with a hickory, pecan, or other tree nut allergy unless you know you are not allergic. It’s also made in a facility that processes hazelnuts.

Our team maps wild hickory trees across the Oley Valley and gathers the nuts by hand each fall, with permission from landowners and parks. Every nut then goes through careful quality checks at Third Place Processing before it’s pressed.