The cold-pressed walnut oil made from hand-picked walnuts convinces the gourmet across the line with its high proportion of unsaturated fatty acids and its fine roasted note. It can be used cold to finish off dishes, as well as for cooking and frying. Tip: It is particularly tasty when prepared as a hearty walnut pesto. To do this, purée the walnut oil with lightly roasted walnuts and grated Alpine cheese, mountain herbs, Himalayan salt and black pepper and keep in a cool place until use. Perfect for dishes with venison, beef or pork.