Walnut Oil

Walnut Oil can be used cold or hot (up to 375ºC) and is suitable for sauteing, baking and dipping. The Walnut Oil is perfect for preparing vinaigrettes and is delicious with salads, dipping bread, poured over warm goat's cheese with pine nuts, boeuf bourguignon, cheese pasta, meat and fish dishes. Also delicious in cakes and pastries with apples and/or pears. Combines well with Balsamic di Modena IGP, Red Wine Vinegar Cabernet Sauvignon, White Wine vinegar Muscat and Sherry Vinegar. A dressing tip: 1/3 Sherry Vinegar – 2/3 Walnut Oil.

This Walnut Oil is produced according to a 150-year old, traditional, French method. After harvest, the walnuts are washed, sorted and dried in the sun for several days before being stored for further drying. Next, they are ground and slowly roasted in solid iron kettles. The resulting paste is cold pressed in a hydrolic press and after mechanical suction is lightly filtered and bottled. This production method guarantees a rich walnut flavor.

Walnuts also have considerable benefits for health and contain a large amount of multiple desaturated fatty acids such as Omega-3. These fatty acids have a positive influence on cholesterol and help prevent heart and blood vessel disease. On top of that, they also contain many vitamins (A, B and C) and minerals such as calcium and iron.