ORGANIC Walnut Oil

Our Organic Walnut Oil is gently cold pressed from unroasted organic walnuts. The oil content of the shelled walnut is over 60%. The oil has a mild, naturally nutty flavour. It is light yellow in colour and has a relatively thin consistency. The oil contains up to 90 per cent unsaturated fatty acids. These fatty acids are essential and cannot be produced by the human body. Of all nut fruits, walnuts have the highest levels of the omega-3 fatty acid alpha-linolenic acid (ALA).

The walnut tree

The walnut tree (Juglans regia) - also known as the butternut or common walnut - is a deciduous tree in the walnut family (Juglandaceae). It is a spreading tree that can grow up to 30 metres high and live for 125 to 150 years. The crown of the walnut tree can reach a diameter of over 15 metres and a tree can produce up to 150 kilograms of nuts per year.

How to store walnut oil

Walnut oil is suitable for both hot and cold cooking. It should not be used for frying because of its high polyunsaturated fatty acid content - and because it is just too bad. It has a low smoke point and does not like high temperatures, up to 160 degrees Celsius. Because of its high quality ingredients, walnut oil is very delicate. It must be stored in a cool, dark place.

The secret of the nut

When the fruit of the walnut tree ripens, the shell bursts open to reveal a light brown stone. For a long time it was thought that, botanically speaking, the walnut fruit was not a nut at all, but a drupe. However, research at the Ruhr University in Bochum, Germany, has shown that the fleshy green shell is not part of the fruit. Contrary to earlier beliefs, this nut-enclosing shell is formed from leaf organs. "This means that what has been misinterpreted as a drupe is actually a nut surrounded by an additional shell," writes Nabu.

Walnut oil is particularly recommended for use in salads, soups and sauces. It can also be used in desserts, creams and dressings. Its mild, nutty flavour also makes it the perfect partner for fruity-sweet vinegars, such as our Balsamic Vinegars. A delicious vinaigrette can be made from these two ingredients in no time at all: one part vinegar, two parts oil. It should not be used for frying because of its high polyunsaturated fatty acid content. Walnut oil can also be used on the skin: It is quickly absorbed and can restore suppleness to dry, chapped skin.

Botanical name: Juglans regia

Origin:
Armenia, Moldova and India

Certification:
The walnuts used for our cold-pressed walnut oil come from controlled organic cultivation in accordance with BIO VO 834/2007 and VO 889/2008 or VO 1235/2008.

Regulation (EC) No. 1924/2006 of the European Parliament restricts nutrition and health claims made on foods. This means that from December 12, 2012, it will no longer be possible to refer to the nutritional and physiological effects of foods and food supplements. (Only the pharmaceutical industry is now allowed to do this. )

READING TIP : If you would like to find out more about vegetable oils, please refer to the following publications and websites:

- www.systemed.de
o Positive things about fats and oils ISBN 978-3-942772-57-0
- www.olionatura.de


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Recipes: www.kochbar.de