Some frequently asked questions
What are the uses of walnut oil?
The French, who are world-renowned in the kitchen, prize walnut oil as the best oil for salads and for many sauces. Walnut oil is excellent as a drizzle on steamed vegetables. See “free recipes” for many good ideas.
Walnut oil is also used for wood finishing, as a paint solvent by artists and as a baby oil by parents.
Does walnut oil keep well?
Yes, under the right conditions. In the bottle Wellwood organic walnut oil will keep well past its best before date if unopened and kept in a cool dark place. After opening, the walnut oil will keep for at least a year if kept in a sealed bottle in the ‘fridge. Wellwood walnut oil does not contain any preservatives. It will grow a mould if water and air and light are present.
What are the uses of walnuts?
One of the best ways to use walnuts is to eat them fresh. A handful of walnuts a few times a week is said to be very good for health and well being. There are many cooking uses quite a few of which are captured in Wellwood “free recipes”.
Do walnuts keep well?
Walnuts in shell keep well for at least some months after harvesting. Over dried walnuts will keep well for over a year, which is why some walnuts in shell look good but do not taste so good. Naturally the conditions under which walnuts in shell are kept affects how long they keep reasonably fresh.
Vacuum packed walnut kernels keep fresh for at least 18 months after packing. They should be kept in a glass air-tight jar in the ‘fridge once the vacuum bag has been opened.
Green walnuts, once picked, keep only for a couple of weeks. Once pickled they keep a long time.
Why are light coloured walnut kernels preferred to dark coloured?
Walnut kernels come in different shades, from the extra light to dark amber. Dark and light walnuts can be found on the same tree or in the same orchard. Many people as well as some commercial bakeries prefer the lighter shades because their appearance is said to be more desirable. However, the darker walnuts often have a more intense flavour. Perhaps the bias is due to the fact that stale walnuts get darker.
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