Walnut oil

Walnut oil is a very high quality product appreciated by gourmets. It is therefore not surprising that Périgord Walnut Oil obtains its AOP: a great reward for producers and millers.

The History of Walnut Oil

Previously, the nut was not harvested for its fruit but for its oil. Indeed, until the 19th century, the entire southwest had the reputation of only cooking with walnut oil, unlike the rest of France which preferred butter or even olive oil.

A PDO oil

So far, only the Perigord walnuts could benefit from the AOP. The production ofAOP Noix du Périgord is strictly distributed over the departments of Aveyron, Charente, Corrèze, Dordogne, Lot and Lot et Garonne since 2004. Walnut oil is now also rewarded.

Making walnut oil

The manufacturing processes have remained the same although extraction techniques have evolved over the centuries.
Two extraction methods are used today:

by pressing the kernels, after having reduced them to a paste, they are then exposed to the fire in a large frying pan.
by pressing the kernels after having reduced them to a paste without exposing them to the fire. The passage to the fire has an influence on both the taste and the color of the oil.

View of a nut producer who prepares the nuts under the pressing wheel

The benefits of walnut oil

Is walnut oil good for your health? What are its benefits ? Walnuts in general represent an excellent source of omega-3 which is a “good fat” acting as a defender of your cardiovascular health. In addition to omega-3, walnuts also contain antioxidants that are very beneficial for maintaining youthful skin. An effect on memory and morale has also been scientifically proven. As an added bonus, walnuts can reduce the risk of developing type 4 diabetes by 2. You can therefore consume walnut oil or Périgord walnut without worry.

How to consume walnut oil?

It is mainly eaten as a seasoning or vinaigrette, to appreciate its delicate flavor. After opening, walnut oil should be stored in a cool place, away from light. Its conservation is optimal in the refrigerator. For each oil, there is a critical temperature above which the oil should not be heated. ... This is why certain oils - such as walnut oil whose critical temperature is low - are not recommended for cooking.

Some ideas for use: a drizzle of walnut oil on a duck carpaccio, white beans, vanilla ice cream…