Author: Sally Nightingale
Walnut oil is not as widely recognised as other oils such as olive oil and vegetable oil. Its unique, refined nutty taste makes it stand out among others and provides excellent health benefits such as reducing heart disease and treating skin problems.
The culinary uses of walnut oil are endless. It should really be used exclusively for adding flavour to already cooked foods; it can be used as a substitute for salad dressings and as a dipping sauce for bread and cheese. However, it is not really intended for use in high temperature cooking as it can removes some of the oil’s nutritional value and flavour, creating a bitter taste.
The Process of Production:
The finest walnut oil is considered to be that which is imported from certain regions in France, although others prefer oil that comes from Australia or California. The traditional European method of making walnut oil is always used, no matter where it is made. The process begins with the flesh of the nut being ground into a paste using stone wheels. This paste is then roasted, which is highly significant in determining how the oil will turn out, as is the 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 flavour and therefore, the more expensive it will be. It is so important that there aren’t any shortcuts taken during the production period as the delicate nutty flavour and quality will be lost.
While an unopened bottle of walnut can maintain freshness for up to three years, once it is opened the shelf live is severely reduced. If refrigerated, an opened container may last as long as a year, although the flavour will begin to lose its quality in half that time.
Health Benefits:
The benefits of walnuts and their oils are becoming more readily apparent. Walnuts and their oils are excellent sources of omega-3 fatty acids which help prevent heart disease, cancer and weight problems. They are also rich in antioxidants and are one of the best sources of antioxidant sources among the tree nuts. Walnuts and their oils are dense in the antioxidant, ellagic acid, which aids in controlling the replication of malignant tumours and has anti-bacterial, anti-inflammatory, antiviral and antiseptic properties. Consumptions of walnut oil and walnuts have also been shown to lower total LDL (lower cholesterol) and studies have shown that walnut oil helps in lowering endothelin, therefore reducing the chances of developing heart disease.
Other than providing internal health benefits, walnut oil is used in combination with other aromatic oils and remains popular because of its soothing properties. Walnut oil is quick drying and therefore is highly prized in the art of massage because it leaves the skin feeling refreshed. It is used to moisturise the skin, treating wrinkles as well as combating skin problems such as fungal infections, warts and eczema.
Overall, regular use of walnut oil provides a dietary source of essential fatty acids and antioxidants, both which are difficult to attain in adequate quantities within a typical Western diet.
Sally Nightingale writes on behalf of GetOily which stocks a range of quality oils including walnut oil, gourmet olive oils and balsamic vinegars.
Article Source: http://www.articlealley.com/article_1375438_26.html
