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.