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Walnuts have a high fat content—they contain 64 percent fat—making them quite prone to rancidity and best stored frozen. The very best walnuts I’ve ever tasted are from the Perigord region of France, where, logically the best walnut oil is also produced. Toasting walnuts (as described) improves their flavor and has the added advantage of enabling you to remove most of the bitter skins easily—200 grams of walnuts have 9 grams of skins, or 4.5 percent!