Walnut Oil


Sweet, fragrant walnut oil tastes wonderfully luxurious and at one time was as important in French cooking as olive oil.

Today it is extremely costly and unfortunately deteriorates at a rapid rate. To ensure value for money it is essential that you buy the smallest bottle you can find and once opened, use it often, preferably within a few months.

Think of walnut oil as a condiment rather than a cooking oil and add it raw to dishes towards the end of cooking or just before serving. It can be a handy replacement for toasted sesame oil in Chinese dishes.