Roasted Walnut Oil

This fabulous rich, toasty flavored oil just pressed in California has an extremely healthy profile.

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  • 375ml
  • 750ml

$13.20

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Origin:  California

Culinary Uses:  Salads, Baking, Vegetables, Oatmeal, Breds, Pancakes, Brownies, Cookies

Pair with:  Strawberry, Cranberry, Blueberry, Traditional, Tuscan

Ingredients:  Oil from Walnuts

Nutrition:  1 T. = 120 calories, 9 grams fat

This fabulous rich, toasty flavored oil just pressed in California has an extremely healthy profile. One tablespoon will give you a full day's supply of Omega 3's. Lovely over roasted vegetables or mixed into vinaigrettes. Perfect substitute for butter or shortening in brownies, cookies, pancakes or breads enhancing the flavor with its nuttiness. Pairs well with most of our Balsamic, especially Strawberry, Blueberry, Cherry and Peach Balsamic.

Grade 
Pat
11/12/2017

Pat

This is my go to oil for salads, pairs very nicely with the apple or cranberry balsamic. Add a little goat cheese and cranberries and it makes a wonderful salad. I have also used it in cookies and they are a family favorite.

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Roasted Walnut Oil

Roasted Walnut Oil

This fabulous rich, toasty flavored oil just pressed in California has an extremely healthy profile.

Write your review

Discover ours recipes with this product

  • Walnut Zucchini Saute

    Walnut Zucchini Saute

    Saute zucchini and walnuts in oil in a large skillet until zucchini is tender. Add the garlic, salt and pepper; cook and stir for 1 minute.
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  • Broccoli with Parmesan and Walnuts

    Broccoli with Parmesan and Walnuts

    In a large skillet, heat 2 tablespoons OLIVE MILL walnut oil. Add 1 head broccoli, trimmed and cut into florets. Cook until broccoli begins to brown, about 4 minutes.
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  • Warm Walnut Vinaigrette Salad

    Warm Walnut Vinaigrette Salad

    Combine 1 ½ c. walnuts and apple cider in blender and puree. Pour mixture into large bowl. With a wire whisk, blend in the white Balsamic vinegar, honey and dry mustard.
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  • Pear Walnut Oil Salad

    Pear Walnut Oil Salad

    Blend dressing until creamy. Serve over lettuce, sliced pears. Blue cheese and pecans.
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  • Harvest Salad with Walnut Oil Vinaigrette

    Harvest Salad with Walnut Oil Vinaigrette

    In a large salad bowl combine all ingredients adding chicken last. Shake chilled vinaigrette and pour over salad.
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  • Escarole Walnut/Apple Salad

    Escarole Walnut/Apple Salad

    ½ c. walnuts (toasted 10-12 minutes at 350 degrees) 4 oz. Roquefort cheese Mix and toss well.
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  • Cherry Salad with Roasted Walnut Dressing

    Cherry Salad with Roasted Walnut Dressing

    Whisk oil, balsamic and syrup together until thoroughly blended. Coat greens with dressing and toss until lightly coated.
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  • Arugula Salad with Manchego, Apples and Caramelized Walnuts

    Arugula Salad with Manchego, Apples and Caramelized Walnuts

    Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl.
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  • Arugula and Green Bean Salad with Walnut Dressing

    Arugula and Green Bean Salad with Walnut Dressing

    Whisk first 3 ingredients together and season with salt and pepper. Cook beans in a large pot of water until crisp-tender Drain.
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  • Spinach and Apple Salad

    Spinach and Apple Salad

    In a large bowl, combine the spinach, apples, cheese and walnuts.
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  • Apple Salad with Maple-Mustard Vinaigrette

    Apple Salad with Maple-Mustard Vinaigrette

    In a large bowl, combine greens, apples, onion and walnuts.
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  • Apple Cranberry Salad

    Apple Cranberry Salad

    Whisk the mustard and balsamic together in a small bowl. Drizzle in the oil while whisking to create a dressing; set aside.
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  • Greens with Fruit and Blue Cheese

    Greens with Fruit and Blue Cheese

    In tight container, shake all vinaigrette ingredients until sugar is dissolved.
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  • Spring Asparagus and Strawberry Salad with Caramel Drizzle

    Spring Asparagus and Strawberry Salad with Caramel Drizzle

    Cook asparagus in boiling water for 3-5 minutes. Rinse in cold water and drain. Arrange asparagus on platter.
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  • Cashew Butter

    Cashew Butter

    Place the honey in a microwave safe container and heat in the microwave for 15 seconds. Remove and add oil to the container.
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  • Grilled Chicken with Nectarines

    Grilled Chicken with Nectarines

    Grill chicken breasts and slice. Place bed of lettuce on four plates. Arrange chicken on lettuce with slices of nectarines.
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  • Chicken Salad Balsamic

    Chicken Salad Balsamic

    In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad.
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  • Pork Medallions with Apple-Walnut Slaw

    Pork Medallions with Apple-Walnut Slaw

    Combine 1 apple, cut into matchsticks, 1/3 cup each chopped toasted walnuts and dried cherries, juice from half a lemon, and 3 T. OLIVE MILL Walnut oil.
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  • Walnut Chocolate Chip Cookies

    Walnut Chocolate Chip Cookies

    Beat oil, sugars, and vanilla in a large bowl until creamy. Add eggs, beating after each one.
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  • Chocolate Chip Pumpkin Bread

    Chocolate Chip Pumpkin Bread

    Preheat oven to 350. Grease and flour three 9 x 5” loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs.
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  • Berry Oatmeal Muffins

    Berry Oatmeal Muffins

    Preheat oven to 400. Grease 12 muffin cups. In a large bowl, mix first 10 ingredients. Fold in blueberries.
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  • Banana Bread

    Banana Bread

    Preheat oven to 350. Grease pan. Cream oil and sugar. Add eggs, one at a time beating well. Add flour, baking soda and salt together.
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  • Nut Oil Cake

    Nut Oil Cake

    Using any box cake mix, follow the recipe on the back of the box except substitute OLIVE MILL Nut oil for the butter or vegetable oil according to our conversion chart. Bake as instructed.
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  • Nut Oil Chocolate Chip Cookies

    Nut Oil Chocolate Chip Cookies

    Cream first five ingredients, add remaining ingredients. Drop on cookie sheet and bake at 350 degrees for 12 minutes.
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  • Hawaiian Pesto

    Hawaiian Pesto

    Combine all ingredients except oil in food processor. While running add oil.
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  • Grilled Fruits with Macadamia Nut Oil

    Grilled Fruits with Macadamia Nut Oil

    Slice fruit in half and remove pits and cores, if any. Brush with Macadamia Nut Oil. Grill with pulp side down to start, then turn over. Sprinkle a small amount of brown sugar after grilling if you want a little extra sweetness. Fruits generally take five minutes to cook over low heat. Thinly sliced fruits may take less time. Thicker pieces of fruit, such as halved peaches or pears, may require a little more time. Fruit will burn easily because of its sugar content, so watch it closely.
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  • 	Carrot Cupcakes with Cream Cheese Frosting

    Carrot Cupcakes with Cream Cheese Frosting

    Preheat oven to 350. Line muffin tin with paper cups. In a bowl, combine sugar, macadamia oil, orange juice, vanilla and eggs. Stir in baking powder, baking soda, and spices. Add flour; mix. Stir in carrots. Divide batter evenly among 12 muffin cups filling ¾ full. Bake for about 20-25 minutes. Allow cupcakes to cool completely before frosting. Meanwhile in a mixing bowl, combine cream cheese, sugar and vanilla. Whisk until smooth. Frost cupcakes and garnish with orange zest.
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  • Asparagus and Macadamia Salad

    Asparagus and Macadamia Salad

    Heat oven to 350. Lay prosciutto on counter. Top evenly with 4 bunches of asparagus. Top with cheese and roll up. Place on sprayed baking sheet. Brush with 3 t. olive oil and roast 10-15 minutes. Heat 2 t. olive oil in a skillet, add macadamias and sauté 2 minutes. Whisk in nut oil, vinegar and pepper. Place escarole on plates. Top with each bundle. Drizzle with dressing and serve warm.
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  • Salad with Walnut Oil Dressing

    Salad with Walnut Oil Dressing

    Shake oil, vinegar and syrup together until thoroughly mixed. Toss on fresh greens until lightly coated. Add salt and pepper to taste. Sprinkle cherries and walnuts on salad plates.
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