Regenerative Organic Creamy Almond Butter - 12 Oz
Our own almonds, ground until smooth. No palm oil, no sugar, no emulsifier — which is why it separates, and why you have to stir it.
Full specifications
- Origin
- Northern San Joaquin Valley, California
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Quick look
One ingredient
Almonds. That is the whole list. Turn over any jar beside it and compare.
No palm oil, ever
Palm oil is what stops a nut butter separating. We would rather you stirred it.
Regenerative the whole way
Cover crops, sheep grazing, living soil — verified, not claimed.
Ground from our own crop
Most nut butter is made from whatever was cheapest that month.
The oil on top is the proof, not the problem
A jar that never separates has something in it holding the oil in suspension — usually palm oil, sometimes a mono- and diglyceride blend. It makes for a tidier jar and a longer shelf life.
Ours is almonds and nothing else, so the oil rises. Stir it back in once when you open it, keep it cold after that, and it stays put.
How ours compares
Nut butter is one of the few categories where the ingredient panel tells you almost everything. The shorter it is, the more of the jar is actually nuts.
Our orchards, five generations of practice
- Treatment
- RawAll naturalDry roastedRoasted in dry heat. No oil.
- Texture
- CreamyCrunchyGround smooth. Still stir it.
- Seasoning
- UnsaltedSaltedNothing added at all.
- Ingredients
- Almonds Nothing else
- Added oil
- None Never palm oil
- Container
- Glass
Questions we actually get
Why does the oil separate?
Because there is nothing in it to stop that happening. Stir it through when you open the jar and refrigerate afterwards — it will stay mixed.
Creamy or crunchy?
Same almonds, same process, different grind. Crunchy is a 14 oz jar.
