Extra virgin walnut oil from Périgord
Gold medal winner at the 'Salon des huiles du monde 2005'
Franck Monsallier uses a melange of four varieties of walnuts from his orchards to create a delicate and pure Perigord flavor. The nuts are not preheated or roasted for Amanprana. Using an authentic granite millstone the nuts are crushed until they become a uniform mass, after which they are pressed in a press designed by Franck Monsallier himself. What emerges is an oil with a peroxide value of less than 2 mg and acidity of less than 0.5 percent, which are excellent figures. Delicious on bread, in salads, pasta, in a vinaigrette or anything else, and to finish off all your dishes.
The exceptional nutritional value of Amanprana walnut oil
Amanprana extra virgin walnut oil is a great source of coenzyme Q10, lecithin, plant-based sterols (B-citosterol, delta-5 avenasterol, campesterol and others), polyphenols (290 mg/100 g), vitamin E (23 mg/100 g) and vitamin K (15 µg/100 g). Rich in omega-3, 6 and 9.
Walnut oil is a delicious oil that is easy to use. I mix walnut oil with balsamic vinegar to make a tasty vinaigrette for salads. It’s also a delight on pasta together with Grana Padano. My favorite is a cheese board with a baguette sprinkled with Amanprana walnut oil. A dash of walnut oil reinforces the flavors and also stimulates digestion. Frank Monsallier, maker of extra virgin walnut oil, Bordas, Perigord, France
Périgord extra virgin walnut oil:
- Gold medal for best extra virgin oil
- Traditional terroir product from Perigord
- Excellent low peroxide value and acidity
- Delicate and gentle nutty flavor (not roasted)
- Great source of omega-3