Oil pressed from walnuts, typically used as a finishing oil rather than for cooking due to its delicate flavor and low smoke point. Prized in French cuisine for salad dressings and drizzling over vegetables.
From Old English 'wealhhnutu' (foreign nut) and Latin 'oleum' (oil). Walnut oil production has been documented in France since the Middle Ages, where it was particularly valued in regions where olive trees couldn't grow.
Walnut oil goes rancid faster than almost any other oil because of its high polyunsaturated fat content - that's why traditional French producers only make it in small batches during winter months! In medieval times, walnut oil was so precious it was used to illuminate manuscripts because it burned without smoke.
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