WALNUT OIL

What is walnut oil?

It is an oil obtained by pressing (usually cold-pressed) walnuts. Its color can range from light golden to amber, and it has a mild flavor, with sweet and slightly bitter notes of toasted walnut. It is a very delicate oil that is not usually used for frying, as it loses its properties with excessive heat.

Properties of walnut oil

Walnut oil is highly valued for its nutritional properties and health benefits:

• Rich in essential fatty acids: high content of omega-3 and omega-6, which help maintain cardiovascular health.
• Natural antioxidants: contains vitamin E, which helps combat cellular aging.
• Anti-inflammatory properties: thanks to its lipid profile
• Improves skin health: also used in cosmetics for its moisturizing and regenerating effect.
• Supports the nervous system: its essential fatty acids can benefit memory and brain function.

Main producing countries

Although walnuts are cultivated in many places, the main walnut oil producers are:

France: especially in the Périgord region, known for its artisanal walnut oil.
Italy: where it is used in traditional recipes and gourmet products.
United States: mainly California, the world's leading walnut producer.
China: a major walnut producer, although the quality of the oil varies.
Chile and Argentina: growing due to the expansion of walnut crops.

Varieties of walnut oil

Although it is generally obtained from the common walnut (Juglans regia), there are some variations:

• Cold-pressed walnut oil: the purest and most aromatic, ideal for raw use.
• Roasted walnut oil: walnuts are toasted before pressing, giving a more intense flavor.
• Refined oil: loses some of its properties and flavor, but has a longer shelf life.
• Blended oils: mixed with other oils like olive or hazelnut, for specific uses.

How can it be consumed?

Walnut oil is ideal for use in cold dishes or with moderate heat:

• Salad dressings (pairs spectacularly with green leaves, blue cheese, and apple).
• Vinaigrettes and gourmet sauces.
• Dressing for pasta or roasted vegetables.
• In baking, as a substitute for butter in some recipes.
• Spread on bread or added to cheeses and pâtés.
• In smoothies or yogurts, in small quantities, to provide omega-3.