Rich in omega-3 oil, walnut oil is used in the treatment of many diseases. Walnut
Drizzle cold-pressed walnut oil onto a hearty salad for a burst of nutty warmth. Or take this condiment for a spin over wild rice or a piece of perfectly roasted fish. Although it’s more of a finishing oil than something to cook with, it’s possible to use for gentle sauteing or as a substitute for other oils in baking (especially if you are looking to impart a slight walnut flavor). When cooking with walnut oil make sure to keep the heat low; if it gets too hot the oil becomes bitter.
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What Does It Taste Like
There’s a slight woody and nutty note to this amber-colored oil. Its delicate taste makes walnut oil a great finishing condiment or one that works well used on salads. It’s especially good at bringing out the deeper flavors in squash, aged cheese and dark leafy greens.
Recipes
Walnut oil can be a tasty finish to many foods, though it’s not the best for cooking with. Try it in lieu of other oils in some of these recipes, or even on its own, drizzled on top of a salad or with fresh bread. You may find that it goes especially well with French food: it’s said walnut oil first made an appearance in rural cuisine and the Dordogne Valley produces the most in the whole country.
Where To Buy Walnut Oil
Some larger mainstream supermarkets may carry it in the specialty oil or organic section, but it’s also often found in small gourmet shops and definitely available online. Read labels carefully to determine whether it’s refined or 100 percent pure walnut oil.
Storage
Keep the bottle of walnut oil sealed until ready to use. Once it’s opened, walnut oil will keep for 6 to 12 months as long as it is sealed and in a cool place, out of sunlight.
