Leech Tannin Before Pressing Acorns?

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Wild Food Forums Cooking Leech Tannin Before Pressing Acorns?

This topic contains 1 reply, has 2 voices, and was last updated by  Alicia Funk 5 years, 7 months ago.

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    I was just wondering what the best way to leach the tannin would be
    before pressing for the oil. Hot water would loose a lot of the oil.
    can this be done another way?

    can the be leached as a whole acorn with the shell removed?

    thank you.


    Alicia Funk


    I would recommend the glass jar method I have listed in the Living Wild book. If you don’t have the book, here is a summary. My colleague Matt Berry has said that the oil has less tannins, so you might not need to leach it at all.

    – Estimated Time: 1 – 2 weeks. This is the simplest method but takes the longest amount of time.
    – Shell acorns using a hammer and remove thin red skin.
    – Grind to a fine powder in food processor.
    – Place in a mason jar, cover with water, and label with the expected completion date.
    – Change water daily until clear, tasting for lack of bitterness.

    Let me know what success you have and your acorn oil method of choice.


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