Roasted walnut oil

Walnut oil comes from France and is made from 100% roasted walnuts. The oil is characterized by its delicate and extremely nutty taste. This oil can be heated up to a maximum of 160°C. Excessive heating may affect the aroma.

Walnut oil can be used both cold and warm (up to 160°C) and is suitable for sautéing, baking and dipping. The walnut oil is perfect for making vinaigrettes and tastes wonderful in salads, when dipping bread, over warm sheep's cheese with pine nuts, boeuf bourguignon, pasta with cheese and in meat and fish dishes. It also fits perfectly in the bakery. Use it for cakes and pastries with apples or pears. The oil combines well with Balsamico di Modena IGP, red wine vinegar Cabernet Sauvignon, white wine vinegar, nutmeg and sherry vinegar. A dressing tip: 1/3 sherry vinegar and 2/3 walnut oil.

This walnut oil is produced using a 150 year old traditional French recipe. After harvesting, the walnuts are washed, sorted, dried in the sun for a few days and stored for further drying. The nuts are then ground and carefully roasted in cast iron kettles. The resulting paste is cold pressed in a hydraulic press and, after mechanical suction, is lightly filtered and bottled. This production method ensures the rich walnut flavor.

Walnuts also have important health benefits and contain high levels of polyunsaturated fatty acids such as Omega-3. These fatty acids have a positive influence on cholesterol levels and help prevent heart and vascular diseases. Walnuts also contain many vitamins (A, B and C), as well as minerals such as calcium and iron.