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Walnut Oil

Product Material:100% Organic Walnut Oil  


International Collection Walnut oil has a delicate nutty taste that enhances salads, marinades, dressings and dips without overpowering the dish.Walnut Oil
It is produced primarily in France and the Mediterranean by expeller pressing walnut kernels to produce a delicious oil that is golden yellow in color.
  • Use in cold applications such as salad dressings and vinaigrettes.
  • Use in home baking, sauces, roasting and basting.
  • Pan fry meat and fish when only a subtle nutty flavor is required
  • Drizzle a little Walnut oil over potatoes before roasting to make them extra crispy.
  • Toss with freshly cooked pasta.



Production specification:

Clear transparency
Color (Lovibond Tintometer 25.4mm )
≤Y30, R4.0
Odor, Flavor
Normal, No strange smell
Density mg/ml
0.902 0.929
Refractive Index
1.467 1.482
Saponification Value mgKOH/g
183 - 197
Water & volatile %
Iodine g/100g
140 - 174
Impurity %
Residual Solvents mg/kg
Acid Number mgKOH/g
Value of peroxide m mol/kg

Benefits of Walnut OilWalnut Oil
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. Walnut oil has a unique nourishing, nutrition, health care role. Nourishing splenorenal, its nutritional value is 8.5 times that of soybean, peanut 6 times, eggs 12 times, milk 25 times, meat 10 times, the company’s production of walnut oil, the taste delicious, nutrient-rich, good quality and suitable for use in a variety of crowd.
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. When use the walnut oil applied to the skin, and may even act to ward off both cancer and heart disease.
Uses for Walnut Oil
walnut oil
Walnut oil has a rich, nutty flavor that is perfect for salad dressings, to flavor fish and steaks, to toss with pasta, and to jazz up desserts. Walnut oil is best used uncooked or in cold sauces because when it is heated, it can become slightly bitter. This flavor, however, can be a pleasant taste when experienced in moderation.
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.