The Aromas of Traditional Walnut Oil
Walnut oil exudes rich, earthy, and slightly toasted notes, with a distinct walnut flavor. Its deep aroma and pronounced taste make it a powerful and delicious ingredient in many culinary preparations. It is often used to add a nutty touch to salads, pasta dishes, desserts, and vinaigrettes. Due to its intense flavor, it should be used sparingly to avoid overpowering the other flavors in dishes.
The History of Walnut Oil
Used for its nutritional qualities and rich, nutty taste, walnut oil has stood the test of time. In the Middle Ages, in Europe, it was a key element in aristocratic cuisine. Over time, its use expanded to numerous traditional dishes, imparting its unique flavor to salads, hot dishes, and desserts. Walnut oil became a symbol of culinary refinement, adding a distinctive nutty touch to global gastronomy.
Its artisanal production process, which preserves its slightly toasted flavor, has made it a precious ingredient in many gourmet kitchens around the world.
Production of Walnut Oil at the Beaujeu Mill
At Huilerie Beaujolaise, walnuts are first crushed and then cooked for 45 minutes. They are then pressed in a hydraulic press for 3 hours. After decantation, the oil is meticulously filtered through a paper filter.
This traditional production method imparts a subtle toasted taste to the resulting walnut oil. It's important to note that no additives are introduced during cooking or the filtration process, preserving the natural purity of the walnut oil.
How to Use Traditional Walnut Oil
Its robust flavor pairs perfectly with bitter greens and can be used to season potatoes, beans, lentils, or cheese.
Suggestions for Using Walnut Oil from Huilerie Beaujolaise
- - Beet and Pear Salad with Walnut Oil: Peel and dice your pears and beets. In a bowl, mix walnut oil, red wine vinegar, salt, and pepper. Add the beets and pears and serve chilled.
- - Mashed Sweet Potatoes with Walnut Oil: After preparing your sweet potatoes, place them in a saucepan with 2 glasses of water and bring to a boil for 15 minutes. Once cooked and softened, mash the sweet potatoes in a bowl and add walnut oil. Season with salt and serve.
- - Walnut Oil Scallop Carpaccio: Thinly slice scallops and radishes. Arrange them in a rosette pattern on plates, alternating them. Mix walnut oil, soy sauce, and lemon juice. Add Boursin cheese and crumbled walnuts, then drizzle with the vinaigrette.
How to Store Walnut Oil
It should preferably be stored in a dry place, protected from light, between 8°C and 20°C.
|Allergen||Fruits à coques / Nuts|
|Genus and botanical species||Juglans L. fruit oil|
|Ingredients||100% WALNUT virgin oil.|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 3700 kJ / 900 kcal
VN Matière grasse (fat) : 100 g
Dont acide gras saturés (of which saturated fat) : 9.8 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : 0 g