The cooking oil shelf at your local grocery store can present a dizzying array of choices: olive oil, peanut oil, vegetable oil. One type that you may not have seen is walnut oil. Walnut oil is not as ubiquitous as those more familiar cooking oils primarily because it is not only more expensive, but also has a shorter shelf life before it goes rancid. Other reasons for the lack of widespread popularity of walnut oil are that it can give off a nuttier taste than peanut oil, and is not really intended for use in cooking at high temperatures. In fact, it is really a misnomer to refer to walnut oil as a cooking oil; it should be used almost exclusively for adding flavor to already cooked foods. Walnut oil is preferred among many, however, precisely because of its delicacy and richer flavor.
The snobbery that some feel toward walnut oil is almost as highly developed as the preference toward French wine or Italian olive oil. In fact, the finest walnut oil is considered to be that which is imported from certain regions in France, although others prefer oil that that comes from Australia or California. The traditional European method of making walnut oil is utilized no matter where it is made, generally speaking. The process begins with the flesh of the nut being ground into a paste using stone wheels. This paste is then put through a roasting process which is highly significant in determining how the oil will turn out, as is the process of hydraulic pressing following the roasting. The quality of the final product can vary greatly depending on the length of roasting time and the conditions involved in pressing it. The less oil that is extracted, the more delicate the nutty flavor. The more delicate the final flavor, the more expensive it will be. One way to reduce the price is for makers of walnut oil to use whole nuts. A lesser quality walnut oil results when the paste is not roasted following grinding. The key component of walnut oil is that delicate but identifiable nutty quality and that flavor is lost when shortcuts are taken and roasting is not involved at all, or else is not done properly. One sure way to guarantee quality walnut oil is to check the label for confirmation that the nuts have been roasted. You can also tell if you are choosing quality product by the topaz color.
Walnut oil is not recommended for use in high temperature cooking because the heat tends to infuse it with a bitter quality that reduces or even obliterates the fine nutty flavor. Most people use walnut oil as a substitute for salad dressing, or to pour over pasta. Many people prefer walnut oil to olive oil in the creation of their own homemade vinaigrette not just for spreading over salads, but as a dipping sauce for bread or cheese. Another creative use for walnut oil is for the greasing of containers when baking desserts. An equally delicious use is as a brush for freshly baked bruschetta, vegetables, and grilled foods. Although not really useful for actual cooking purposes, a quick brush on fish or poultry before grilling or a quick pan fry can lend the food a fantastic nutty quality that is not to be missed. While an unopened bottle of walnut oil can maintain freshness for up to three years, once opened the shelf life is severely reduced. If refrigerated an opened container may last as long a year, though typically it will begin to lose its quality in half that time. Those who swear by walnut oil forward the proposition that you will never really know just how long an open container could really last because you’ll have used up the contents long before it even gets close to going rancid.
Culinary use of walnut oil is just one of its attractions. Walnut oil has long been popular among the massage crowd. Typically, walnut oil is used in combination with other aromatic oils and remains popular because of its soothing nature. Because it is quick-drying, walnut oil is highly prized in the art of massage because they can leave a session with their skin feeling refreshed without also feeling greasy. Since it is an unsaturated fat, it is very useful for moisturizing and is also often used to treat wrinkles. Others prefer walnut oil because it has proven effective in combating various types of skin problems, including fungal infections, warts, eczema and psoriasis. At the same time, of course, those with sensitive skin should avoid using walnut oil for massage therapy, and obviously anyone with an allergy to nuts should stay away from walnut oil in any of its uses.
The health benefits of walnut oil are becoming more readily apparent with each passing year. Several medical studies have conducted research that indicates that walnut oil offers a rich source for antioxidants, specifically ellagic acid. This antioxidant has been found to detoxify several substances linked to the development of certain cancers. In addition, ellagic acid also helps to obstruct these cancer cells from replicating themselves. Walnut oil is also rich in manganese and copper, as well as melatonin, a hormone that aids in regulation of the body’s internal clock. As if this weren’t enough, studies have revealed that walnut oil helps in lowering endothelin levels. Endothelin is a chemical that assists in inflaming the arteries. By lowering the levels of endothelin, plaque cannot accumulate in the blood vessels as efficiently. In other words, consumption of walnut oil may help prevent the chances of developing heart disease. In addition to these benefits, the high content of omega-3 oils provides heart-protecting effects, as well as anti-cancer and weight-reducing properties
The cost of walnut oil is higher than that of most other oils, but the payoff is worth it. In addition to providing a delicate flavor that enhances many foods, walnut oil also has therapeutic properties when applied to the skin, and may even act to ward off both cancer and heart disease.