Nut oil, a nutritious ingredient

Nuts are extremely nutritious ingredients, rich in proteins, vitamins, fibre, and especially fats! The high fat content of nuts is due to a large amount of oil found in them. This blog explains about the different types of nut oil available and what they can be used for.

Nuts do not store their energy in starch but in oil, which is why they each contain a large amount. The amount of oil also differs per type of nut. These fats, which are predominantly unsaturated, produce a pleasant buttery sensation in the mouth.

 

Nuts: oil percentage edible weight
Type	Oil percentage %
Almond	54
Cashews	46
Hazelnuts	62
Chestnuts	2
Coconuts	35
Macadamia	72
Pecans	68
Pine nuts	47
Peanut	48
Pistachios	54
Walnuts	59

Production of nut oil

The higher the percentage of oil in a nut, the greater the amount of nut oil produced when the nut is pressed. The amount of oil also depends on the dryness of the nut; nuts that are too dry will produce a minimum amount of oil. There are two ways of extracting oil from nuts: 

• Cold-pressed oils: the nut cells are crushed and release the oil under pressure. These cloudy oils have a strong flavour and are used in cold preparations such as dressings or vinaigrettes. 

• Hot-pressed oils: the crushed nuts are treated with a solvent at a temperature of 150°C. The solvent ensures the oil is separated. These clear oils have a mild or neutral flavour and are used in preparation methods based on heat such as frying or deep-frying.

Nut oils are susceptible to oxidation. They must, therefore, be stored in a dry, dark, and cool place (7-12°C). Home-made oils must be stored in air-tight, dark-coloured bottles. Never use oils that do not taste or smell of nuts as these will be rancid and can no longer be used.

 

At Gastronomixs you'll also find various components in which nut oil is used as an important ingredient. How about this walnut oil mayonaise or this celeriac impregnated with walnut oil?