Walnut oil

Walnut oil is a vegetable oil extracted from walnuts, particularly from the common walnut (Juglans regia). It is a highly valued ingredient in cooking for its delicate, slightly sweet, and nutty flavor, which adds an exquisite aroma to salads, dressings, cold dishes, and some hot preparations where a special touch is desired without overpowering other flavors.

The origin of walnut oil dates back to regions where walnut trees are cultivated, such as Europe, North America, and parts of Asia. Traditionally, it has been prized in French, Italian, and Middle Eastern cuisines.

Properties: This oil is an excellent source of polyunsaturated fatty acids, especially omega-3 and omega-6, which help maintain cardiovascular health. It also contains antioxidants and vitamin E, which contribute to cellular protection and skin health. Due to its mild flavor and light texture, it is ideal for raw use or for finishing dishes, avoiding high temperatures to prevent the loss of its qualities.

Synonyms in Spanish from Latin America: aceite de nogal, aceite de nuez común, aceite de castaña (in some countries, although "castaña" may refer to other nuts), aceite de nuez de nogal. In general, aceite de nuez is the most recognized and widely used term.