Walnut Oil

Walnut oil is a flavorful and aromatic oil derived from walnuts. It is available year-round but is at its freshest during the fall when walnuts are harvested. Walnut oil is a staple in French and Mediterranean cuisines, often used to enhance the flavor of salads, pasta, grilled meat, and fish. The oil has a rich, nutty flavor that adds a unique touch to a wide variety of dishes. It is not typically used for cooking due to its low smoke point, but is perfect for drizzling over dishes or using in dressings and marinades.

Walnut Oil Synonyms

Juglans regia oil

Walnut Oil Substitutes

Olive Oil

Different Forms/Types of Walnut Oil

Refined

Refined walnut oil is processed to remove impurities and has a lighter flavor and color. It is less expensive than cold-pressed walnut oil but also has fewer nutrients.

Roasted

This type of walnut oil is made from roasted walnuts, giving it a deep, rich flavor. It is often used as a finishing oil in gourmet cooking.

Cold-pressed

This is the purest form of walnut oil. It is made by pressing walnuts in a cold press machine. The oil is then filtered and bottled. It has a rich, nutty flavor and is high in nutrients.

How to Choose Walnut Oil

When purchasing walnut oil, look for cold-pressed or roasted varieties, as these have the most flavor and nutrients. The oil should be packaged in dark bottles to protect it from light, which can cause it to go rancid. Check the expiration date to ensure freshness. Avoid oils that have a rancid or off smell.

Cooking/Prep Tips for Walnut Oil

Walnut oil is a flavorful and healthy oil that can be used in a variety of dishes. It has a rich, nutty flavor that can enhance the taste of many foods. However, it's important to note that walnut oil has a low smoke point and should not be used for high-heat cooking methods like frying or sautéing. Instead, use it in cold dishes or add it at the end of cooking to preserve its flavor and nutritional benefits. Also, walnut oil can turn rancid quickly, so it's best to store it in a cool, dark place and use it within a few months.

Shelf Life of Walnut Oil

Walnut oil should be stored in a cool, dark place, away from heat and light. Once opened, it should be stored in the refrigerator to prolong its shelf life. It can be used for up to 3 months after opening, but always check for signs of rancidity, such as a strong, unpleasant smell. If the oil smells rancid, it should be discarded.

Recommended Brands for Walnut Oil

refined walnut oil: Spectrum

roasted walnut oil: International Collection

cold-pressed walnut oil: La Tourangelle

Cooking Techniques for Walnut Oil

Baking: Walnut oil can be used in baking to add a rich, nutty flavor to breads, cakes, and other baked goods. It can be used as a substitute for other oils or butter in baking recipes.

Dressing: Walnut oil is a popular choice for salad dressings and vinaigrettes. It pairs well with acidic ingredients like vinegar or lemon juice, creating a balanced and flavorful dressing.

Drizzling: Walnut oil is often used as a finishing oil, drizzled over salads, pasta, or roasted vegetables to add a burst of flavor.

Popular Walnut Oil Recipes

Walnut Oil Vinaigrette
Walnut Oil Pasta with Roasted Vegetables
Walnut Oil Banana Bread

Walnut Oil Nutritional Information (100g)

fat: 100 g
fiber: 0 g
sugar: 0 g
protein: 0 g
calories: 884 kcal
carbohydrates: 0 g

Flavor Combinations

Walnut oil pairs well with a variety of flavors and ingredients. It complements the taste of leafy greens, root vegetables, and grains. It also pairs well with fruits like apples, pears, and berries. In terms of spices and herbs, walnut oil works well with warm spices like cinnamon and nutmeg, as well as herbs like rosemary and thyme. It also pairs beautifully with cheeses, especially blue cheese and goat cheese.

Allergen Information

Walnut oil is a common allergen and can cause reactions in people who are allergic to tree nuts. Symptoms may include skin irritation, respiratory issues, or gastrointestinal distress. Those with a walnut allergy should avoid walnut oil.