This light, fragrant oil is largely produced in France, the Mediterranean and the USA, where it is pressed from the kernels of walnuts. To preserve its distinctive flavor, walnut oil is best used towards the end of cooking, just before serving meat or fish, drizzled over salads or pasta, or as a dip for fresh breads and crudités.

For a delicious walnut salad, add some Edmond Fallot Walnut Dijon Mustard, some Cuisine Perel Late Harvest Riesling Vinegar, salt, and pepper, then toss it with greens, ripe pears, blue cheese. YUM!

Ingredients: Walnut Oil.

Gluten-Free