Roasted Walnut Oil

Experience the rich, toasty essence of fresh walnuts in our Roasted Walnut Oil. Crafted in California using a century‑and‑a‑half‑old French tradition, walnuts are slowly roasted to perfection before being expeller‑pressed and lightly filtered. The result is a deep amber oil with a strong walnut flavor that elevates both savory and sweet recipes. Add it to salad dressings, pasta, grilled meats or freshly baked pastries; a drizzle brings warm, nutty complexity to every dish. Staff in our tasting room love using this oil in cookies and banana bread for a delightful twist.

Flavor Profile

How to Use It

• Salad Dressings & Vinaigrettes – Whisk with apple, peach or apricot balsamic vinegar and a touch of honey for a rich, nutty dressing. Its natural sweetness pairs beautifully with fruit‑forward balsamics.
• Pasta & Grains – Toss warm pasta, quinoa or farro with roasted walnut oil, fresh herbs and grated cheese for a simple yet sophisticated side.
• Baking & Breakfast – Substitute for butter or neutral oil in cookies, banana bread, muffins or pancakes to infuse baked goods with a warm walnut flavor.
• Roasting & Grilling – Brush over chicken, pork chops or root vegetables before roasting or grilling; drizzle over steak or fish right off the grill for a nutty finish.
• Soups & Sides – Stir into creamy soups like pumpkin or butternut squash just before serving; drizzle over roasted acorn squash or sweet potatoes.
• Dipping & Pesto – Combine with herbs and balsamic for a bread dip, or blend into pesto for a deeper, nuttier flavor.

Perfect Pairings

This oil shines when paired with sweet or fruity balsamic vinegars. Try it with Butter, Gravenstein Apple, Peach, or Blackberry Ginger Balsamic to make rich vinaigrettes and glazes. The smooth nuttiness of walnut oil balances the tart sweetness of these vinegars, creating complex dressings for salads and marinades. For dessert or breakfast applications, pair it with Vermont Maple Balsamic for a sweet, caramel‑like glaze on pancakes, waffles or roasted squash.

FAQs

1. How is roasted walnut oil different from regular walnut oil?
Roasted walnut oil is made by slowly toasting walnuts before pressing, which intensifies their flavor and gives the oil a warm, nutty, caramelized taste. In contrast, unroasted walnut oil has a milder, more delicate profile. Our oil is then expeller‑pressed and lightly filtered to preserve its robust flavor.

2. Can I cook with roasted walnut oil at high heat?
Walnut oil has a relatively low smoke point compared to many vegetable oils. For the best flavor and to prevent burning, use it at medium temperatures or as a finishing oil. It’s ideal for dressings, baking, sautéing and roasting at moderate heat rather than high‑temperature frying.

3. Does this oil contain allergens or additives?
This product contains only roasted walnut oil, so those with tree‑nut allergies should avoid it. There are no artificial flavors, colors or preservatives, and it is naturally gluten‑free and vegan. Store in a cool, dark place and refrigerate after opening to prolong freshness.

Recipes to Inspire You

• Creamy Pumpkin Soup with Roasted Walnut Oil – Sauté onion and garlic in walnut oil, add warming spices and pumpkin purée, then finish the blended soup with a drizzle of roasted walnut oil for nutty richness. Serve with crusty bread. Read the recipe.
• Vermont Maple Pancakes with Roasted Walnut Oil – Fluffy pancakes made with buttermilk, a touch of walnut oil and vanilla; served with fresh fruit and a drizzle of Vermont Maple Balsamic for a decadent breakfast. Get the recipe.
• Baked Acorn Squash with Walnut Maple Glaze – Tender acorn squash wedges roasted in a glaze of roasted walnut oil and Vermont Maple Balsamic, with optional brown sugar and spices. Garnish with fresh sage for a cozy side dish. See how to make it.

From breakfast to dinner and everything in between, Roasted Walnut Oil adds gourmet depth and warmth to your favorite dishes. Experiment with it in your own recipes to discover new and delicious ways to enjoy the rich flavor of toasted walnuts.