Abel 1898 French Walnut Oil, Huile de Noix - 16.9 oz (500 mL) by Huilerie de Lapalisse, France.

Walnut oil, popular in dressings and as a seasoning, has a full but not too assertive flavor that imparts the rich taste of the lightly toasted nuts from which it is pressed. It's not a cooking oil, as high heat destroys its delicate flavor, but it shines as an ingredient in salad dressings or fresh pasta sauces, and it can give a final flair to a finished dish.

Mixed with a bit of cream and medium dry sherry, it gives class to a piece of freshly poached salmon or chicken breast. A few toasted walnuts add texture and decoration. A mix of walnut oil, sherry vinegar, a touch of garlic, prepared mustard, and salt makes an excellent dressing for an endive and radicchio salad; top the salad with a sprinkle of crumbled blue cheese. And for an entree, use walnut oil in fresh vegetable pasta sauces. Toss steamed fresh garden spinach and chopped shallots with a bit of walnut oil to put over pasta for the perfect Sunday night supper.

Once opened, all nut oils should be kept refrigerated or in a cool, dark, dry place to prevent them from becoming rancid too quickly. We also advise resisting the urge to stock up on large quantities of nut oils as they degrade faster than other vegetable oils.