Walnut oil is rich in linoleic acid, an essential fatty acid that cannot be synthesized by the body and must be obtained from dietary sources.

Walnut oil has a distinctive earthy and musky flavor, often described as nutty, toasty, and slightly bitter.

Walnut oil is often used in vinaigrette dressings, where its unique flavor complements salads, roasted vegetables, and grilled meats.

Walnut oil should be stored in the refrigerator to maintain its freshness and prevent rancidity. It is best to keep it in a dark, airtight container to protect it from light and oxidation.

Walnut oil is a rich source of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which is an essential fatty acid that plays a crucial role in heart health.

Walnut oil has a relatively low smoke point of around 200°C (392°F), making it unsuitable for high-heat cooking methods such as frying or deep-frying.

Walnut oil is best used in applications where it is not subjected to high heat, such as baking, drizzling over salads, or as a finishing oil for cooked dishes.

Walnut oil contains high levels of polyunsaturated fatty acids, particularly linoleic acid, which has been linked to a reduced risk of heart disease by improving cholesterol levels and reducing inflammation.

Walnut oil is prone to rancidity due to its high content of polyunsaturated fatty acids. Exposure to light, high storage temperature, and contact with oxygen can accelerate the oxidation process, leading to the development of off-flavors and aromas.

Olive oil is a versatile cooking oil with a similar flavor profile to walnut oil. It can be used as a substitute in many applications, such as salad dressings, marinades, and sautéing.

A classic vinaigrette dressing typically uses a ratio of 3 parts oil to 1 part vinegar. This ratio provides a balanced flavor and consistency, allowing the flavors of the oil and vinegar to complement each other.

Pesto alla Genovese, a classic Italian sauce, is made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. Traditionally, walnut oil is used instead of olive oil in some variations of this sauce, adding a unique nutty flavor.

Walnut oil has a relatively low smoke point, which means it can burn easily when heated to high temperatures. This makes it unsuitable for high-heat cooking methods such as frying or deep-frying.

Walnut oil is a good source of vitamin E and vitamin K, but it does not contain significant amounts of vitamin C or potassium.