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Walnut oil is oil extracted from walnuts, Juglans regia. For thousands of years, Walnut Oil has been used for a variety of purposes. In addition to use in the culinary world, Walnut Oil was used by Egyptians in embalming their mummies, used for fuel in oil lamps, and in parts of Europe, Walnut Oil was used as a holy oil.

Walnut oil is  edible. 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. Chefs use  walnut oil for pan-frying, most avoid walnut oil for high-temperature cooking because heating tends to reduce the oil’s flavour and produce a slight bitterness. Walnut oil is preferred in cold dishes such as salad dressings.

Cold-pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil. Walnut oil, like all nut, seed and vegetable oils can turn rancid. It is also used in skin-care and hair-care formulations and as massage oil. Walnuts are rich in phytonutrients and are an excellent source of selenium, phosphorous, magnesium, zinc, iron, and calcium. Walnut oil provide hefty levels of Vitamins B-1, B-2, and B-3, coupled with Vitamin-E and niacin. walnut oil provides a dietary source of essential fatty acids and antioxidants. Its regular use is significant in reductions of coronary heart disease risk and possible decreases in cancer risk and slowing of the aging process.