Roasted Walnut Infused Olive Oil

Roasted Walnut Infused Olive Oil

from 6.00

Our handcrafted, Roasted Walnut Oil is made in Saumur, France strictly following 150 year-old traditional methods. Slowly roasted to perfection, then expeller-pressed and lightly filtered.

Walnut oil is oil extracted from English walnuts (also known as Persian walnuts). Each 100.0g of oil provides about 63.3g polyunsaturated fatty acids, 22.8g monounsaturated fats, and 9.1g saturated fats. It contains no cholesterol. It is about 60% linoleic acid, an essential polyunsaturated omega-6 fatty acid, and 23-27% monounsaturated oleic acid, an omega-9 fatty acid. Walnut oil also contains about 0.7g per Tbsp (or 1.5g per 100g) of alpha linolenic acid, which supplies the body with needed omega-3 fatty acids, another form of polyunsaturated fats essential to human nutrition.

Excellent Complements:

  • Vinaigrettes

  • Beets

  • Brussel sprouts and other cruciferous vegetables

  • Ravioli

  • Baked goods

  • Endives

  • Summer/winter squash

  • Quinoa

  • Avocado

  • Arugual/frisee/baby spinach

  • Legumes

  • Goat Cheese

Ideas for Use:

  • Combine with Pomegranate balsamic and a Mild Super Premium EVOO to dress a shaved brussel sprout salad.

  • Drizzle over creamy summer or winter squash soup before serving.

  • Combine with your favorite dark balsamic, some Dijon Mustard, and a Medium Super Premium EVOO to dress a chickpea salad with diced avocado, cucumber, and cherry tomatoes.

  • For an unforgettable side dish, use Walnut oil to quickly saute kale and mix it with quinoa, dried cherries (or cranberries), chopped walnuts, and fresh herbs.

  • Combine with Plum fruit vinegar to dress a roasted beet and watercress salad.

  • Drizzle over spaghetti squash and top with crumbled goat cheese.

  • Use to finish roasted carrot and lentil soup.

  • Drizzle over a delicious Middle Eastern dip made with roasted red peppers and walnuts; Muhammara, is a great alternative to hummus!

  • Combine with Amarena Cherry balsamic to dress and cherry walnut chicken salad.

  • Drizzle over butternut squash ravioli and top with grated Parmigiano Reggiano.

  • For a nutty and rich flavor, substitute 1/4 of the oil called for in your favorite olive oil cake recipes with Walnut oil.

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