ORGANIC Walnut oil

Our organic walnut oil is gently cold-pressed from unroasted organically grown walnuts. The oil content of the shelled walnut is over 60 percent. The oil has a mild, naturally nutty flavor. It is light yellow in color and has a comparatively thin consistency. The oil contains up to 90 percent unsaturated fatty acids. These fatty acids are essential and cannot be produced by the human body. Of all nut fruits, walnuts have the highest proportion of the omega-3 fatty acid alpha-linolenic acid (ALA).

The walnut tree

The walnut tree (Juglans regia) - also known as the real walnut or common walnut - is a deciduous tree from the walnut family (Juglandaceae). It is a sprawling tree that can grow up to 30 meters high and live for 125 to 150 years. The crown of the walnut tree can reach a diameter of over 15 meters and one tree can produce up to 150 kilograms of nuts per year.

The correct storage of walnut oil

Walnut oil is suitable for both hot and cold cooking. It should not be used for frying due to its high content of polyunsaturated fatty acids - and because it is simply too bad. The cooking oil has a low smoke point and does not like excessively high temperatures, up to a maximum of 160 degrees Celsius. Due to its high-quality ingredients, walnut oil is very sensitive. It must be stored in a cool, dark place.

The mystery of the nut

When the fruit of the walnut tree ripens, the husk bursts open to reveal a light brown stone. For a long time, it was thought that, botanically speaking, the fruits of the walnut were not really nuts at all, but drupes. However, investigations at the Ruhr University in Bochum revealed that the fleshy green shell is not part of the fruit. Contrary to earlier opinions, this nut-enclosing shell is formed from leaf organs. "This means that what was wrongly interpreted as a drupe is actually a nut surrounded by an additional shell," writes Nabu.

Walnut oil is particularly recommended for use in salads, soups and sauces. It is also suitable for desserts, creams and dressings. Due to its mild, nutty flavor, walnut oil is also the perfect partner for fruity-sweet vinegars, such as our balsamic vinegars. A delicious vinaigrette can be made from these two ingredients in no time at all: one part vinegar, two parts oil. It should not be used for frying due to its high content of polyunsaturated fatty acids. Walnut oil can also be used on the skin: It is quickly absorbed and can restore suppleness to dry, cracked skin.

Botanical name: Juglans regia

Origin:
Armenia, Moldova and India

Certification:
The walnuts used for our cold-pressed walnut oil come from controlled organic cultivation in accordance with BIO VO 834/2007 and VO 889/2008 or VO 1235/2008.

Regulation (EC) No. 1924/2006 of the European Parliament restricts nutrition and health claims made on foods. This means that from December 12, 2012, it will no longer be possible to refer to the nutritional and physiological effects of foods and food supplements. (Only the pharmaceutical industry is now allowed to do this. )

READING TIP : If you would like to find out more about vegetable oils, please refer to the following publications and websites:

- www.systemed.de
o Positive things about fats and oils ISBN 978-3-942772-57-0
- www.olionatura.de


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Recipes: www.kochbar.de