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Walnut oil

B

Brian Deakin

Joined
Mar 5, 2018
Messages
124
Likes
132
Location
Quorn, Leicestershire, United Kingdom
Can anyone please explain how Maloney's and Doctors walnut oil differ from the refined walnut oil sold in supermarkets

From Wickipedia

Cold-pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil. Refined walnut oil is expeller-pressed and saturated with solvent to extract the highest percentage of oil available in the nut meat. The solvents are subsequently eliminated by heating the mixture to around 400 °F (200 °C). Both methods produce food-grade culinary oils. Walnut oil, like all nut, seed and vegetable oils can turn rancid.
 
Brian Deakin said:
Can anyone please explain how Maloney's and Doctors walnut oil differ from the refined walnut oil sold in supermarkets

From Wickipedia

Cold-pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil. Refined walnut oil is expeller-pressed and saturated with solvent to extract the highest percentage of oil available in the nut meat. The solvents are subsequently eliminated by heating the mixture to around 400 °F (200 °C). Both methods produce food-grade culinary oils. Walnut oil, like all nut, seed and vegetable oils can turn rancid.
Click to expand...

I have used both as a salad bowl finish and see no difference other than the price.
 
Mike says his is heat treated "to remove the proteins that may cause allergic reactions", and "naturally high in two key fatty acids that help the oil polymerize. This is absent in culinary walnut oils."

Don't know if that's makes for much of a practical difference with super-market walnut oil. I used the super-market stuff in the past mostly on small stuff. Since I switched to oil for bowls, I've been using Mahoney's and ma happy with it. I never did any scientific or experimental comparisons.

If you're happy with results from the super market stuff, nothing wrong with that.
 
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