Walnut oil

Huile de noix

What it is

Pressed in stone mills in the Périgord, where the kernels are roasted before crushing — that roasting is the whole flavour. Before it was a condiment it lit lamps and thinned the paints of Renaissance workshops.

In the kitchen

Never heat it. It turns bitter almost immediately, and it goes rancid fast — keep the bottle in the fridge.

Goes with

Walnut Belgian endive Blue cheese Lamb’s lettuce Apple Sherry vinegar Pear Comté

Same species

Fresh walnut Green walnut Grenoble walnut Périgord walnut Pickled walnut Walnut

Also used with

Barbe de capucin Beechnut Beefsteak fungus Bleu des Causses Chabichou du Poitou Chickweed

Something wrong here, or missing? Tell us