Walnut oil is a wonderful starting point for experimenting with specialty oils as it is so versatile and adds such a wonderful flavour to everything it touches. Walnut oil has a rich, nutty flavour that is perfect for salad dressings, to season fish and steaks, to toss with pasta, and to jazz up desserts. Walnut oil is best used uncooked or in cold sauces because when it is heated, it can become slightly bitter.
Walnut belongs to the family of Juglandaceae. The hulls containing the fruits or kernels are harvested and peeled locally. It is an oil typical of the regions of the Loire Valley and Sarthe. The strength of its aroma enhances your seasonings. It goes very well with raspberry and wine vinegars.
Ingredient: 100% walnut oil
Vegetable oil for seasoning
Huilerie Vernoilaise
The Huilerie Vernoilaise story begins in 1946 France, and the know-how of their oil masters has been passed down generation to generation. Very little has changed about their production methods, they have kept the key stages of grinding, cooking, extraction (by using century-old cast iron vertical presses), decantation and filtration virtually unaltered. Their stunning cold-pressed oils are the result of tender loving care, and attention to detail ensuring the pure expression of the flavours of the fruits and nuts from which their oils are made.
