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By James Peterson

Published 1991

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In addition to flavoring vinaigrettes and mayonnaise, nut oils are excellent with assertive or bitter greens, fennel, and artichokes.

Remember that oils made from roasted nuts have a deeper color and fuller flavor than oils made from raw nuts; they also hold up better against rancidity. Avoid raw nut oils, as they are extremely perishable. Raw nut oil will probably be rancid when you open it; nut oils made from roasted nuts will last about a year if kept in a cool spot.