Product name | Walnut oil |
Botanical name | Juglans regia |
Harvest time | Summer |
Part used | Seeds and fruits |
Method of extraction | Cod press |
CAS # | 8024-09-7 |
EINECS | 273-313-5 |
INCI name | Juglans regia seed oil |
Chemical contect | Palmitic,Palmitoleic,Stearic,Oleic, Linoleic, Alpha, Linolenic, Arachidic , Eicosenoci acid |
Nutritional Value | per 100g |
Energy | 3700KJ/900kcal |
Fat | 100g |
saturated fat acid | 10g |
Monounsaturated fat acid | 15g |
Polyunsaturated fat acid | 75g |
Composition
C18:1 Oleic acid | 14-21% |
C18:2 Linoleic acid | 54-65% |
C18:3 Linolenic acid | 9-15% |
Walnut oil is made from walnuts that are pressed until all oils have been extracted from the nuts. It's a golden brown oil with a sweet, nutty flavor that becomes slightly astringent when heated too much because walnut oil is an ingredient with a low smoke point. It's really not a cooking oil that you want to use over high heat.
Everyone knows olive oil as the cooking oil used to roast vegetables, make sauces, pan fry a delicate fish, or to dress a salad. Walnut oil can't be used in all of those ways, but it is especially good in situations where you don't have to heat it to a high temperature.
Like olive oil, walnut oil can impart a bit of the place it comes from, whether that France or California, two places that are known for growing walnuts, for example. It's more expensive than olive oil, which is another reason it's not seen in as many dishes. Overall, olive oil proves more versatile, but walnut oil offers a unique flavor and adds a subtle nuttiness when it's used.