HAZELNUT and PISTACHIO PASTES
Oil separation occurs naturally in our Hazelnut and Pistachio Pastes because they do not contain stabilizers. Don’t be frightened. The oil is easily stirred back into the paste.
Here is the smooth and creamy Pistachio Paste after stirring.
Open the can.
Use a table knife to stir the paste.
Keep stirring, using the knife to reach the bottom of the can.
After 6 or 7 swirls of the knife, your paste should be uniformly creamy and all the oil will be redistributed.
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