Below is a list of all known varieties for Walnut Oil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Pecan Oil (Cold-Pressed) | A light, mild-flavored oil extracted from pecans. It has a slightly sweeter, buttery flavor than walnut oil and is used in dressings and light baking. |
| Pecan Oil (Toasted) | Oil extracted from toasted pecans. This process enhances a deep, rich, smoky-nutty flavor, excellent for finishing savory dishes and fall baking. |
| Walnut Oil (Green) | Oil extracted from walnuts that are harvested slightly immature, retaining a faint green tint and a delicate, grassy, herbaceous aroma. |
| Walnut Oil (Light/Unrefined) | Oil extracted from raw walnuts. It has a pale color and a subtle, delicate nutty flavor, highly sensitive to heat and used strictly in cold preparations. |
| Walnut Oil (Toasted/Roasted) | Oil extracted from walnuts that have been toasted prior to pressing. This deepens the color and intensifies the nutty, earthy flavor, excellent for finishing salads. |
| Walnut Oil (Wild Harvested) | Oil extracted from walnuts that are harvested from wild trees. Often possesses a stronger, more intense, and sometimes earthier flavor than cultivated varieties. |