Périgord walnut

Noix du Périgord

What it is

The appellation covers four varieties, not one, and they are not interchangeable: Marbot is picked early and sold fresh, Corne is small and hard-shelled and goes to the press, Grandjean and Franquette are the keeping nuts. So the name on the label gives you the region and not the nut — the oil and the dessert walnut come off different trees.

In the kitchen

Walnut oil pressed from roasted Corne kernel is a finishing oil and nothing else — heat drives the roast aroma off in seconds. Dress the salad away from the flame, and keep the bottle in the fridge; it goes rancid faster than olive oil.

Goes with

Walnut oil Rocamadour Belgian endive Duck confit Honey Blue cheese

Same species

Fresh walnut Green walnut Grenoble walnut Pickled walnut Walnut Walnut oil

In season alongside

Beechnut Bronze bolete Burdock root Burgundy truffle Cervione hazelnut Hazelnut

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