Walnut oil delights with its strong nutty aromas and refines salads, soups, and sauces in the most exquisite way. This aromatic edible oil has a long tradition in many European kitchens.

From Persia to Europe

The walnut tree is an ancient plant whose origin science cannot precisely date. It is possible that the walnut tree appeared on Earth as long as 65 million years ago. The ancient tree traveled from Persia via Iran to China and Asia. In antiquity, the walnut reached Greece via trade routes and spread from there throughout Europe.

Industrialization and war minimize walnut tree stocks

Up until a hundred years ago, there was still a fairly large population of walnut trees in Germany. Increasing industrialization displaced the original plant, as it was considered relatively worthless due to low yields. The two World Wars of the 20th century utilized the resilient wood of the walnut for the construction of rifles. The population was reduced drastically.

Two extremely cold winters in the 1940s and 1950s destroyed another significant portion of the walnut trees in Germany. Today, the largest cultivation area is located in the Kaiserstuhl region.

Worldwide, the largest proportion of walnuts currently comes from the USA, followed by France and Moldova.

The Common Walnut (Juglans regia)

The walnut tree is a deciduous tree and belongs to the walnut family. In Bavaria, it is also referred to as "Welschnuss," and in Swiss German as "Baumnuss."

Production of walnut oil

High-quality walnut oil is obtained from ripe, dried walnut kernels. In traditional production, the kernels are first gently roasted and then pressed. The roasting develops the characteristic, intensely nutty roasted aromas.

Natural, cold-pressed walnut oils retain their delicate aroma best. However, they are heat-sensitive and do not belong in the frying pan.

Walnut oil in the kitchen

Walnut oil is used exclusively cold. It goes excellently with:

• Lamb's lettuce — the classic, combined with apple, walnuts, and bacon
• Cheese salads — especially with goat cheese or mountain cheese
• Pear, apple, or pomegranate desserts — a few drops over vanilla ice cream
• Pasta — as a final drizzle over spaghetti with walnuts and Parmesan
• Pumpkin dishes — over pumpkin soup or roasted pumpkin
• Bread — plain with a little salt as a fine dip

What to look for when buying?

Look for the following quality features: cold-pressed from roasted walnuts, ideally from organic farming, bottled in dark glass bottles, with clear information regarding origin and pressing date.

Storage

Walnut oil is sensitive to heat, light, and air. Store opened bottles in a cool, dark place, preferably in the refrigerator, and consume the oil within a few months. An opened bottle should be used up quickly.