The most famous olive and vegetable oils are made from olives. However, there are other options, such as walnut oil, which is not as popular but just as useful.
Pros and cons of walnut oil
In the more northern regions of Europe, olives do not grow, but walnuts do very well. So walnut oil as another culinary use is a great alternative. It is suitable for seasoning salads and soups with its delicate taste, the wealth of minerals, and it is also easy to digest and does not burden the digestive tract. Walnut olive oil is a delicacy and has a reserved place in healthy diets.
Its disadvantages consist in some features that make it unsuitable for cooking or frying. It is its low boiling point that prevents the food from reaching the frying temperature. It also lacks the antioxidants found in olive oil and therefore has a very short shelf life.
After a year, the walnut product rots even in a closed container, and in an open container it lasts a month or two. Its price is also higher than that of olive oil and therefore the use of walnut oil is more limited.
Walnut oil production method
The raw material for the production of walnut oil is the kernel of the walnut, which is extracted, dried and grinded into flour. It is heated and then pressed to extract the walnut oil. Finally, it is filtered to clarify and stored in containers.
In the past, it was a social activity that was carried out by people in a settlement, where it was a tradition to produce walnut oil.
Nowadays, everyone can produce their own dose of walnut oil, and the recommendation is to make small quantities, since the product is perishable, and at the same time not particularly budget-friendly.
Use of walnut oil in recipes
For homemade mayonnaise, a mixture of walnut oil and peanut butter or sunflower oil can be made and the mayonnaise is seasoned with lemon or herb balsamic.
For the ravioli sauce, you can use walnut oil, salt, black pepper and grated parmesan.
Walnut oil is great for salads, especially green salads, but it also adds an interesting flavor to warm winter salads made with boiled vegetables.
It is a suitable seasoning for meat, especially beef, but it is also a nice addition to chicken and also to eggs.
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