Using WALNUT OIL

Walnut Oil is a good source of Omega-3 fatty acids that may help minimize the incidence of heart failure and help mitigate poor cholesterol and inflammation. Walnut Oil includes a high number of monounsaturated fats, such as Omega-9, and tends to boost blood circulation. Walnut Oil also provides a large amount of antioxidants that help combat free radicals that trigger cell damage and aging.

Walnuts are especially rich in antioxidant ellagic acid, which helps regulate the proliferation of malignant tumors. Ellagic acid also has anti-bacterial, anti-inflammatory, anti-viral and anti-septic effects. .Walnuts and their fats are an good source of vitamins and minerals.

Walnut Oil is renowned for its rich and nutty flavor. High heat kills the fragile taste of Walnut Oil and the antioxidant effects, meaning that Walnut Oil is better used on salads, for pasta dishes, on grilled fish or poultry, as a finishing oil or as a drizzle on fresh bread. Walnut Oil is a great substitute to olive oil in salad dressings and works well with balsamic or red wine vinegars to create a taste.

Mix Walnut Oil with light blue cheeses such as Gorgonzola or steamed vegetables such as fresh green beans or spinach. Walnut Oil is just as good when used as a rub for bread or cheese. Walnut Oil is a very flexible oil that transforms ordinary dishes with a delicate but rich walnut taste. Walnut Oil has a shelf life of approximately 6 to 12 months. And after opening, it is essential to refrigerate the oil.