Walnut Oil GOCCIADORO - for good living

WALNUT OIL GOCCIADORO - the original way from cold pressing walnuts in Piedmont

A bit of history:

Walnut oil is a product obtained by cold pressing the kernels contained in the homonymous fruit (Junglans Director, Latin name meaning "acorn of Jupiter").

Walnut oil is especially known and loved in our country where it has been used for centuries to prepare dishes.

History tells us that in the past it was used for the preparation of  "bagna cauda" (literally hot sauce), a typical dish of our area which was prepared over a low heat, in terracotta pots, with anchovies, garlic and walnut oil. The sauce was then served hot, combined with cooked and raw vegetables: this was one of the dishes cooked during cold winter evenings.

Even today Walnut oil is a product widely used in our area, used to enhance the flavours in many dishes of the culinary tradition.

Benefits:

Walnut oil contains high amounts of polyunsaturated fatty acids which have important health properties. It represents one of the few plant sources of alpha-linolenic acid (omega 3, about 10%), which makes the product a great help in the case of higher blood values ​​of cholesterol or triglycerides (the beneficial effect is obtained with the assumption of 2 g of alpha-linolenic acid, equal to about 1.5 tablespoons per day).

Walnut oil is also a source of vitamin E which contributes to protect cells from oxidative stress, acting as an important antioxidant.

How to use it in the kitchen:

Oil with a soft and delicate taste, Walnut oil ennobles cold dishes living them a touch of flavor. It’s recommended with raw meats, fresh cheeses, pasta, legumes, potatoes, asparagus and fish. It is advisable to consume it raw to preserve its nutritional properties.