Walnut Oil
Juglans regia olie · walnut oil · huile de noix
Walnut Oil: what every chef needs to know
Walnut oil is cold-pressed or warm-pressed oil from the kernels of the common walnut. Cold-pressed (extra virgin) walnut oil has a low smoke point (approximately 160°C/320°F) and is NOT suitable for heating: the polyunsaturated fatty acids (omega-3 ALA: around 10.4g/100g; omega-6 linoleic acid: roughly 57g/100g) oxidise rapidly under heat and produce harmful aldehydes and a bitter taste. Walnut oil contains the highest ALA content of all common nut oils, making it nutritionally interesting for omega-3-enriched preparations. In commercial kitchens walnut oil is used exclusively cold: as a finishing drizzle over soups, warm pasta and carpaccio, or as a base for vinaigrettes alongside bold flavours (goat's cheese, radicchio, pear, celery). The characteristic bitter, woody flavour with a rounded nutty finish requires restraint: more than 20–25% in a vinaigrette will dominate. Always store in a dark, cool location; use within 4–6 weeks of opening.
Walnut Oil: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (walnut oil) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (walnut oil).
Walnut Oil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic French-Auvergne salad of frisée, lardons, poached egg and goat's cheese with a walnut oil vinaigrette; walnut oil is the regional flavour element that defines the salad.
Dutch brasserie classic of red endive, pear, blue cheese and walnuts dressed with a walnut oil dressing based on balsamic vinegar and honey.
Northern Italian application where a drizzle of cold-pressed walnut oil is added over fresh pasta (tagliatelle, pappardelle) before serving, accompanied by grated Parmigiano.
Walnut Oil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use a maximum of 25% walnut oil of the total oil volume; combine with a neutral oil (grapeseed) for balance; emulsify with mustard as a binding agent.
Drizzle walnut oil over velouté or risotto just before serving for an aromatic finish; never heat in the pan.
Combine with sherry vinegar or balsamic, honey and fresh thyme; pairs excellently with roasted beetroot salad with walnuts and goat's cheese.
Walnut Oil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Walnut Oil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Walnut oil is pressed during the October–December harvest but is available year-round as a processed product. Use quickly after opening due to high susceptibility to oxidation.
Walnut Oil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Walnut Oil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The fresh, herbaceous Sauvignon-Sémillon blend from Bergerac complements the nutty, slightly bitter tones of walnut oil in salads and vegetable dishes without overpowering.
- Bergerac AOC Blanc
- Monbazillac AOC (bij desserts)
For sweet applications of walnut oil (nut pastries, cheese boards), the honey-sweet Monbazillac with its apricot and fig tones pairs beautifully with the rich nutty flavour.
- Monbazillac AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Walnut Oil
At what temperature should you store Walnut Oil?
Store Walnut Oil at 4-8°C dark refrigerated after opening; sealed bottle: 15-20°C dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Walnut Oil professionally?
The primary professional technique for Walnut Oil is Walnotenvinaigrette at room temperature (NEVER heat) for 2 min emulgeren. Always verify core temperature with a calibrated probe thermometer.
Does Walnut Oil contain allergens?
Walnut Oil contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Walnut Oil?
Walnut Oil provides 884 kcal, 0g protein and 100g fat per 100g raw product. Source: USDA FoodData Central (walnut oil).
When is Walnut Oil in season?
Walnut Oil is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
