Walnut oil is a delicate, richly flavoured finishing oil pressed from walnuts. It has the best omega-6:omega-3 ratio of any common nut oil (~4:1) and is the highest in ALA omega-3 of culinary oils alongside flaxseed oil. It provides vitamin E and the same polyphenols found in whole walnuts. Its low smoke point and high polyunsaturated content make it unsuitable for cooking; it is used exclusively as a finishing and salad oil.
Use as a finishing drizzle over salads, roasted beetroot, cheese, and grain dishes; never heat. Store in the fridge and use within 3-6 months of opening — its high polyunsaturated fat makes it one of the fastest oils to go rancid.
Where Oil, walnut Stands Out
Macronutrients per 100g
Vitamins & Minerals
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →