Walnut oil is a delicate, flavorful oil made by pressing the meat of walnuts. It is known for its rich, nutty aroma, smooth texture, and high content of omega-3 fatty acids. It's typically used in cold dishes and finishing recipes rather than high-heat cooking due to its low smoke point.

There are two main types:

Cold-pressed/raw walnut oil – Best for culinary and health uses

Refined walnut oil – Has a higher smoke point but fewer nutrients

Key Features:
Color: Light golden to amber

Flavor: Nutty, earthy, slightly bitter (like fresh walnuts)

Texture: Smooth, silky

Smoke Point: ~320°F (160°C) – not suitable for high-heat cooking

Shelf Life: 6–12 months (store in the fridge after opening)

Health Benefits of Walnut Oil:

Rich in Omega-3 Fatty Acids
Boosts Brain Function
Heart Health
Skin and Hair Nourishment
Antioxidant Protection
Anti-Inflammatory Effects

Best Culinary Uses (Low-Heat or Raw):
Drizzle over salads, steamed veggies, or warm grains

Blend into vinaigrettes, dips, and sauces

Finish pasta dishes or roasted vegetables with a nutty touch

Add to smoothies or yogurt for healthy fats

Use in baking (e.g. mix into batter for a nutty aroma)

 Cooking Tips:
Combine with balsamic vinegar or lemon juice for a gourmet salad dressing.

Add at the end of cooking to preserve its taste and nutrients.

Store in the fridge after opening to maintain freshness and prevent oxidation.