10 Best walnut oil of 2020

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Walnut oil guide

Walnut oil is a very high quality food. It contains an extremely high content of unsaturated fatty acids and is ideal for a health-conscious diet. Its intense taste gives refined salad dressings a wonderfully nutty note. That’s why it pays to dig deeper for this very special oil. But what justifies the rather high price of walnut oil? And what special features should be considered? We have put together some information for you.

How and where does walnut grow?

The walnut tree has been used by humanity for thousands of years as a source of food. He is originally from Central Asia and then came to Europe via Greece. From here, the emigrants took him to the new world. In California, the walnut tree found ideal climatic conditions. Therefore, this state of the United States is today also the world’s largest supplier of walnuts.

The walnut tree can grow up to 160 years old and 20 meters high. It takes about 15 years for the tree to be nuts for the first time. Only after a good 35 years does the tree produce the highest possible yield, which is around 40 kilograms of nuts. Harvest time is early October: After the fruit shells are burst, the fall walnutsto the ground and are collected. For a liter of oil about 3 kilos of walnuts are needed.

The production: cold pressed or refined?

After collecting, the walnuts are dried. To obtain an even more intense taste, the nuts can also be roasted before processing. From the peeled and crushed kernels, the oil is then slowly squeezed out. Floating particles and impurities are then removed from the oil by filtration. Because the temperature never rises above 40 ° C in the course of the process, this process is called cold pressing. It preserves the valuable ingredients of walnut. Therefore, in this process, the highest quality walnut oil won, but also has a higher price.

There are also walnut oils produced by hot pressing. Here, the oil is dissolved out of the nut by an organic solvent. The solvent is then removed by reheating the oil. This process leaves a large amount of bitter substances in the oil. The refining process, which reheats the oil, reduces the oil’s taste and volume. This is how it finally becomes usable. Not only aromas, but valuable ingredients are lost in this process. From a nutritional point of view, cold-pressed oil is considerably more valuable than the refined version.

How is walnut oil to use?

Walnut oil contains a lot of unsaturated fatty acids and is very rich in vitamins. The proportion of the particularly healthy omega-3 fatty acids can be up to 16%. Only 8% of walnut oil is saturated fat. Especially cold-pressed walnut oil is a very healthy food. Its high quality and valuable ingredients make it unique among the oils.

Unrefined walnut oil has its smoke point at 160 ° C and is therefore not suitable for frying or frying. cold-pressed walnut oil It is best not to heat it at all because it will otherwise lose its valuable ingredients. It is particularly suitable for salads and root vegetables, which gives it a great taste with its nutty aroma.

Walnut oil can not be stored for very long, because it rancid relatively quickly. In the closed bottle, it is usually stable for six to twelve months. To improve shelf life, it should be stored in a dark and cool place. Once the bottle is opened and the oil is exposed to the air, the shelf life is reduced to a few weeks. Therefore walnut oil should be bought better not in large quantities, but in small bottles.

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*Last update on 2020-11-04 / Affiliate links(we get a commission when you buy on amazon) / Images from Amazon Product Advertising API