Walnut Oil
About
Walnut oil is oil extracted from walnuts. It is light-coloured, and delicate in flavour and scent. It is used as an ingredient in cold dishes such as salad dressings.
Information
Other names: nut oil
Translations: Valriekstu eļļa, Graikinių riešutų aliejus, Nuci de ulei, Orahovo ulje, Walnut dầu, Olej orzecha włoskiego, Notenolie, अखरोट का तेल, Грецкого ореха, الجوز النفط, 호두 기름, Olej z vlašských ořechů, Walnut Minyak, 核桃油, Oli de nous, Orehovo olje, Olej z vlašských orechov, Olio di noce, Walnut שמן, Valnötsolja, Уље ораха, ウォルナットオイル, Huile de noix, Walnuss-Öl, Walnut Olie, Valnøtt olje, Aceite de nueces, Волоського горіха, Pähkinäöljyn, Орех петрола
Physical Description
Liquidly, translucent light golden brown.
Colors: light golden brown
Tasting Notes
Flavors: Umami, slight bitter
Mouthfeel: Earthy, Oily, Slick
Food complements: Hearty meat dishes, Pastries, Breads, Oat meal
Wine complements: Dry whites, Chardonnay, Pinot grigio, Pinot noir, Cabernet sauvignon
Beverage complements: Milk, Black tea, Coffee drinks
Substitutes: Pecan oil, Almond oil, Hazelnut oil, Macadamia nut oil
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose walnut oil from a reputable company. Make sure the oil has a light walnut smell as any overly bitter piquant smell might indicate rancidity. Clouding occurs naturally, especially at the bottom of the bottle.
Buying: Many specialty markets, or larger super markets will stock walnut oil. Also look for walnut oil at health food stores.
Preparation and Use
Choose walnut oil from a reputable company. Make sure the oil has a light walnut smell and clear viscosity as any overly bitter piquant smell might indicate rancidity. Clouding occurs naturally, especially at the bottom of the bottle.
Cleaning: Not necessary.
Conserving and Storing
Store walnut oil in a cool dry place, like a pantry or root cellar, away from light, which might cause the oil to degrade, and spoil.
