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There are lots of things to do to be frugal or to make uses of the nuts one has access to. If you have a nut grove or have planted a lot of nut trees with that in mind, then go for it. However, for me, pressing nuts into oils is not my thing. Yet, cooking with nut oils is and I want to share the reasons why.
Walnut oil
Its distinctively nutty flavor and fragrance make it obvious that this oil is extracted from walnut meats. Walnut oil is expensive and can be found in some supermarkets and most gourmet food stores. A blander, less expensive variety can be found in health-food stores. Store walnut oil in a cool, dark place for up to 3 months. To prevent rancidity, refrigeration is best. Walnut oil is frequently used in salad dressings, often combined with less flavorful oils. It can also be used in sauces, main dishes and baked goods, and for sautéing. The French term for walnut oil is huile de noix.
Almond oil
An oil obtained by pressing sweet almonds. French almond oil, huile d'amande , is very expensive and has the delicate flavor and aroma of lightly toasted almonds. The U.S. variety is much milder and doesn't compare either in flavor or in price. Almond oil can be found in specialty gourmet markets and many supermarkets.
Hazelnut oil
A fragrant, full-flavored oil pressed from hazelnuts and tasting like the roasted nut. Most hazelnut oil is imported from France and is therefore expensive. It can be purchased in cans or bottles in gourmet markets and many supermarkets. Hazelnut oil can be stored in a cool (under 65°F) place for up to 3 months. To prevent rancidity, it's safer to store it in the refrigerator. Because it's so strong-flavored, hazelnut oil is generally combined with lighter oils. It can be used in dressings, to flavor sauces and main dishes and in baked goods.
Pistachio Oil
A unique oil that brings out the delicious flavor of the pistachio nut. Pure pistachio oil lends a unique dimension to many dishes. It goes especially well with salads that contain citrus. Use it on seafood and as part of a marinade. An excellent oil for use in many Middle Eastern dishes.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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