Walnut oil extra virgin and organic

Amanprana extra virgin walnut oil is a good source of coenzyme Q10, lecithin, vegetable-based plant sterols (B-sitosterol, delta-5 avenasterol, campesterol and other sterols), polyphenols (290mg/100g), vitamin E (23mg/100g) and vitamin K (15mcg/100g). Contains no gluten nor other allergenic components on the EFSA list (2003/89/EC). Amanprana extra virgin walnut oil is a non-standardized natural product. The nutritional value may vary from batch to batch.

Origin: Perigord, France; Producer: Franck Monsallier gold medal winner in 2005 at the ‘Salon des huiles du monde' (World Edible Oils Contest)

Franck Monsallier: ‘There's not a kilo of nuts that escaped my notice. The finest walnut oil can only be produced from the best quality walnuts.'

From his own orchards, Franck Monsallier uses a special blend of 4 walnut varieties to get a delicate, pure Perigord-taste. The nuts are neither preheated nor roasted. That would give a higher yield of oil, but the quality would suffer as a result. The nuts are crushed in an authentic granite grinder until a homogeneous mass is obtained, after which they're pressed in a press which Franck Monsallier designed himself. What makes his grinder so unique is that no heat is generated. Granted, the yield is lower with this cold process but, on the other hand, the quality is superior and the taste mellower. Because of the lower yield, you get just 1 litre of extra virgin walnut oil from 5 to 6kg walnu ts. And that after ca. 30 to 45 minutes. The result is an oil with a lipid peroxidation of less than 2mg and an acidity of less than 0.5%, which is outstanding. For all these reasons Amanprana selected this mild-tasting walnut oil with its subtle flavour and delicate aroma. To protect it from the light (which turns oil rancid), we opted consciously for a dark-coloured glass bottle, tightly wrapped in paper. IMPORTANT: this oil should not be heated. Store in a cool, dark place. Use within 6 months after opening. Enjoy your meal!