Gastronomy:
Walnut oil brings its sweet and bitter notes to salads, in a slightly full-bodied vinaigrette with balsamic vinegar. It is irresistible on grilled fish or in stews such as coq au vin, beef bourguignon, etc. Finally, it pairs perfectly with cheeses.
Store it in the refrigerator door or in a cool, dark place to preserve all its qualities.
Botany:
The common walnut, Juglans regia, belongs to the Juglandaceae family. It is a large tree, measuring between 10 and 30 meters high. Native to the Near East, it is found in Europe, particularly in France where it is cultivated in almost all regions, on rich and deep soils, between 0 and 2000 meters.
Its fruit includes the "husk" or "hull", a large rounded drupe, and the kernel, commonly called "walnut". The walnut is composed of a hard two-valved shell, and a kernel divided into four lobes, called "cerneaux" (walnut halves). Only these are edible and are used to produce a fluid, slightly greenish oil with a pleasant flavor.
Dietary interest:
Walnut oil is one of the most interesting due to the presence of alpha-linolenic acid, considered an essential fatty acid because it is vital for our health and our body cannot synthesize it.
Alpha-linolenic acid is the precursor of Omega-3s. Few oils have the privilege of containing it apart from rapeseed oil or walnut oil.
Omega-3s are incredibly important for the heart and blood vessels. They prevent the formation of clots in the arteries, reduce hypertension, neutralize excess triglycerides, and moderate inflammation. They help reduce cardiovascular risk without lowering cholesterol.
We must not forget the major role of Omega-3s for the harmonious functioning of the brain. Indeed, the brain operates with fat, much of which comes strictly from food! The brain is also the organ richest in fat, and in particular in Omega-3s. It plays a role in the prevention of depression, certain dementias, especially Alzheimer's disease.
Our spontaneous consumption of alpha-linolenic acid is generally less than half of our needs; A tablespoon of walnut or rapeseed oil per day can compensate for the deficiency.
Furthermore, walnut oil is rich in magnesium, iron, and vitamins B6 and E.
Cosmetic interest:
Walnut oil, due to its vitamin B6 content, is beneficial for hair. Additionally, walnut oil massages are recommended for rachitic or anemic children suffering from growth disorders.
Tasting notes
COLOR: Golden yellow, slightly amber
AROMAS: Moderately expressive and quite complex, combining roasted and vegetal notes (almond, hay, dried flower, pistachio)
FLAVORS: Reserved, moderately fatty; difficult to evaluate at the start of the palate, revealing itself more in the middle and end of the palate, always with the roasted/vegetal combination; medium but complex length
CONCLUSION / HARMONY: Pleasant oil, typical when accompanying green salad, green beans, grated celery, carrots, bitter raw vegetables.
