Périgord walnut oil

Huile de noix du Périgord

What it is

The specification recognises two oils under one name, split by the temperature of the ground kernel paste. Pressed cold, never above 45 °C, it runs from straw-yellow to gold, stays fluid and tastes of dry walnut and breadcrumb; heated in a pan to between 60 and 100 °C, it turns golden-brown and coating, with notes of toasted crust and biscuit. At least half the kernels must be Franquette, the variety brought to Périgord after the 1956 frost.

In the kitchen

The label tells you which one you have: only the cold oil may say extraite à froid. Use it on bitter leaves, dandelion, frisée or endive, and the heated one on green beans, potatoes or a warm goat cheese; never fry with either, and keep the bottle away from light and heat.

Goes with

Walnut Dandelion greens Frisée Belgian endive Green bean Potato Rocamadour Duck breast

Same species

Fresh walnut Green walnut Grenoble walnut Périgord walnut Pickled walnut Walnut

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