Walnut oil is obtained from pressed walnuts and is known for its rich, aromatic flavour. The oil is mainly used in cold dishes and gives salads, vegetables and fish dishes a distinctive nutty flavour.
Latin name: Juglans regia
Origin: Europe and Asia
Plant type: walnut tree
Use: oil from the nut
Description
Walnut oil is made by pressing walnuts. This is often done through cold pressing, which helps preserve the natural flavour of the nut. The oil usually has a golden yellow to light brown colour.
Because of its pronounced flavour, walnut oil is usually used in small quantities.
In the kitchen
Walnut oil is mainly used in cold dishes such as salads and vinaigrettes. The oil combines well with ingredients such as goat’s cheese, apples, beetroot and leafy greens.
Because the oil is sensitive to high temperatures, it is usually not used for frying.
Uses
- Salad dressings and vinaigrettes
- Over roasted vegetables
- With cheese dishes
- As a finishing oil over salads and vegetables
Storage
Walnut oil is best stored in a cool, dark place. Once opened, the oil can also be kept in the refrigerator to preserve its quality.
