Walnut Oil

Walnut oil is cold pressed from the meat of walnuts, and has a strong, deliciously nutty flavour. It may be used sparingly in salad dressings to provide a bold flavour, or it may be blended with a lighter oil (for example, grape seed oil) for a more subtle taste. It may also be used as a flavouring agent for sauces and baked goods.

Although refined walnut oil has a relatively high smoke point of 205°C (400°F) and can be used for high temperature cooking such as sautéing and pan-frying, the oil is rather expensive to be used in this way. The heat will also destroy much of the oil's distinctive flavour. Unrefined walnut oil has a lower smoke point of 160°C (320°F) and should only be used in salads and other cold dishes, or for food that is cooked at a low temperature.

Walnut oil does not keep well, so should be bought in small quantities and kept in the fridge to prevent it from becoming rancid. Although this may cause the oil to solidify, it will soon melt if left at room temperature for an hour or two.