Walnut oil has a rich, nutty flavor that is perfect for salad dressings, to flavor fish and steaks, to toss with pasta, and to jazz up desserts. Walnut oil is best used uncooked or in cold sauces because when it is heated, it can become slightly bitter. This flavor, however, can be a pleasant taste when experienced in moderation.
Unrefined
walnut oil is terrific on salads, particularly when you combine it with bits of
walnuts. Add walnut oil to a chicken or turkey salad along with some grapes and
chopped walnuts. Brush a thin coat of walnut oil on grilled fish and steaks
just before serving. Toss freshly cooked pasta in a mixture of walnut oil and
spices. Try using walnut oil in dessert recipes that will be enhanced by the
nutty flavor.
Organic solvent extraction is a method currently used in
oil processing industry in general. Walnut oil intermittent physical refining
process using physical methods of cold-pressed walnut oil, can prevent
oxidation, normal temperature, no raw material loss and damage, no residual
solvent, high quality, walnut protein meal after physical refining, can be
produced low-fat instant walnut powder.
The refining
process ： walnut crude oil， filtration, degumming, deacidification,
declorizing, deodor, antioxidant.
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