Nuts

Cold Pressed

Cold-pressed walnut oil is mechanically expressed at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—sweet, soft, lightly toasted when made from roasted kernels—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Buy dark bottles, keep cool, and finish within months of opening. French and other European walnut districts long specialised in this style; global gourmet trade now carries many labels. Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and flavour quality. Do not confuse cold-pressed flavour oil with neutral refined frying fat. Allergen oil: still major tree nut. Taste before dressing a delicate plate—rancid cold-pressed oil is unforgiving.