Walnut oil
Walnut oil is a very high quality product, much appreciated by gourmets. So it's hardly surprising that Huile de Noix du Périgord has been awarded its PDO status: a great reward for producers and millers.
The history of walnut oil
In the past, walnuts were harvested not for their fruit but for their oil. Indeed, until the 19th century, the whole of the south-west had a reputation for cooking exclusively with walnut oil, unlike the rest of France, which preferred butter or olive oil.
A PDO oil
Until now, only the Noix du Périgord was eligible for PDO status. Since 2004, production of the Noix du PérigordPDO has been spread strictly over the departments of Aveyron, Charente, Corrèze, Dordogne, Lot and Lot et Garonne. The walnut oil has now also won an award.
How walnut oil is made
The manufacturing processes have remained the same, although extraction techniques have evolved over the centuries.
Two methods of extraction are used today:
- by pressing the kernels, after having reduced them to a paste, they are then exposed to the fire in a large frying pan.
- by pressing the kernels after having reduced them to a paste without exposing them to the fire. The passage through the fire has an influence on both the taste and the colour of the oil.
The benefits of walnut oil
Is walnut oil good for your health? What are its benefits? Generally speaking, walnuts are an excellent source of omega-3, a 'good fat' that protects your cardiovascular health. As well as omega-3s, walnuts also contain antioxidants that are highly beneficial for keeping skin looking young. Their effect on memory and morale has also been scientifically proven. What's more, walnuts can reduce the risk of developing type 2 diabetes by a factor of 4. So you can eat walnut oil or walnuts without worry.
How should walnut oil be used?
Walnut oil is best enjoyed as a seasoning or vinaigrette, to appreciate its delicate flavour. Once opened, walnut oil should be stored in a cool place, away from light. It is best stored in the refrigerator. For each oil, there is a critical temperature above which it should not be heated. ... This is why some oils - such as walnut oil, which has a low critical temperature - are not recommended for cooking.
Here are a few ideas: a drizzle of walnut oil on duck carpaccio, white beans, vanilla ice cream...
Where can I buy walnut oil?
Pleinefage Farm, Paulin
Lescure Haute farm, Larche
Le moulin de la vie contée, at Ligneyrac
VG Noix, at Végennes
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