Nuts

Cold Pressed

Cold-pressed ginkgo nut oil is mechanically expressed from the seed of Ginkgo biloba, eaten cooked in East Asian cuisine at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—soft, mildly sweet-resinous when cooked, with a distinctive ginkgo aroma—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Composition context: not primarily an oil-snack nut; cookery focuses on the tender cooked kernel. Buy dark bottles, keep cool, and finish within months of opening. Origin note: China, with long culinary and cultural use in Japan and Korea as well. Cook thoroughly and serve in modest amounts; outer fruit pulp can irritate skin during processing. Allergen oil: specialty seed with food-safety portion guidance—not an unlimited trail mix nut. Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and often lower yield. Do not confuse cold-pressed flavour oil with neutral refined frying fat.