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Walnut oil is oil extracted from walnuts.
Culinary use Walnut oil is used to a limited extent in food preparation, though not as extensively as other oils due to the fact that it is still an expensive specialty product. It is light-colored and delicate in flavor and scent, with a slight nutty quality. Although sometimes used for pan frying, most chefs do not use walnut oil for high temperature cooking, as heating can remove some of the oil's flavor and produce a slight bitterness; instead it is used primarily as an ingredient in cold dishes such as salad dressings, where its flavor can more easily come through. Most walnut oil is produced in France, though there are also producers in Australia and New Zealand and California. Artistic use Walnut oil was one of the most important and vital oils used by Renaissance painters. Its quickness of drying and lack of yellow tint made and make this a good resource for thinning oil paint. Additionally, walnut oil is extremely efficient in cleaning brushes. Walnut oil has both good and bad points as a paint thinner: while it yellows little, the paint film it produces is often considered inferior to that of linseed oil. Commercially, walnut oil has become harder to find; demand is often low, and stock can become rancid if kept improperly. Instead of walnut oil many artists and stores sell linseed oil, poppyseed oil, and safflower oil as replacements. On the other hand, walnut oil is favoured by some woodworkers as a finish for implements that will come in contact with food, such as cutting boards and wooden bowls. | ||||||||
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