From a nutritional point of view, 90% of fatty acids from walnut oil are unsaturated.
Of these, the 75% are essential polyunsaturated fatty acids (omega-3 (15%) and omega-6 (60%)) that reduce cholesterol level and triglycerides in blood, and protects from heart diseases because of its considerable content of alpha-linolenic acid (6.8% of fat content).

Besides, the ratio between saturated and polyunsaturated fatty acids is 1 to 7, relation hard to find in other natural foods and makes the difference between other vegetable oils and walnut oil, that appears to be the healthiest vegetable oil for heart reducing the risk of cardiovascular diseases;
 

It also helps in the production of red globules in blood and for the important level of vitamin E that shows, presents a natural bioactive antioxidant action that retards aging, prevents certain types of cancer and cardiovascular diseases

In addition, walnut oil contributes with high quantities of vitamins B1 and B 6 that favour the good operation of muscles, brain and central nervous system. It is a good source of minerals such as cooper, zinc, potassium, magnesium and phosphorus (see technical sheet).

   
From the cold press process of the fruit of walnut tree, we obtain this fruity taste oil, intense smell, pleasant to palate, of a yellow copper aspect, very appreciated in fine gastronomy.
It is widely used in Europe for preparing diverse types of dishes.
It is ideal for preparing carpaccios, as a dressing for all kinds of salads, pasta and fishes (see recipes).