The Difference Between Refined Oil and Virgin Oil
From golden yellow to pale brown, nut oil is extracted from the fruit of the nut tree. Refined nut oil is produced by extracting fat from the nut using a solvent.
Virgin oil, on the other hand, is extracted using a mechanical press. This superior quality product is made from carefully selected nuts. Its stronger taste is reflected in its higher price.
Lastly, so-called pure nut oil consists of a blend of refined and virgin oils. It has the advantage of being good value for money.
Not Suitable for Cooking
As with all oils rich in omega-3, it’s not recommended to use nut oil for cooking or deep-frying. For this reason, we use it only in cold dishes, as a condiment or seasoning. Its typical roasted flavour makes it a great companion for salads and crudités.
NO-COOK MEALS
Sky High Salad
APPETIZERS
Fennel Carpaccio with Walnut Oil
Delicate and Sensitive
Nut oil is high in unsaturated fatty acids, which decompose faster than saturated ones, so this oil has a tendency to go rancid more quickly. The phenomenon is due to the oxidation of fatty acids. When the oil comes into contact with air, the degradation process begins, resulting in an acrid taste and unpleasant odour reminiscent of modelling clay or floor varnish. If it doesn’t smell or taste rancid, then the oil is still good.
Storing Nut Oil
Due to its delicate nature, nut oil should be kept in a cool place, away from light, to prevent it from oxidizing and going rancid. As it’s also sensitive to heat, we suggest you avoid storing it in a cupboard near the stove, the oven or any source of heat, including sunlight. The ideal storage temperature is between 15°C and 20°C.
Keep it Cold Once Opened
Once it has been exposed to air, nut oil goes rancid quickly, so it’s preferable to use it swiftly once you’ve opened the bottle. It doesn’t congeal, so you can extend its shelf life from 3 to 4 months by keeping it in the fridge, in an airtight tinted glass container. Simply take it out of the fridge 30 minutes before you need it and allow its aromas to reawaken at room temperature.
A Second Life?
On the web, some people suggest recycling rancid nut oil for wood maintenance. Like flaxseed oil, nut oil is siccative, which means that a flexible layer is created when dry, so it can be used to give a waterproof, nontoxic finish to food-grade implements, such as knife handles, salad bowls or wooden spoons. Having said that, it’s best to use it with caution. After all, who wants a salad bowl that smells of bad oil?
Anti-Waste Solution
The best way to avoid getting rancid oil before you’ve finished the bottle is to store it adequately and, above all, buy it in very small quantities. Even if the price of a larger bottle seems appealing, putting half of it in the compost is far from economical.
Feel like cooking with nut oil? Here are a few recipes that make it shine: