From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Extracted from the meat of the walnut, which is 60 percent oil and has a high level of iodine; used in France since the middle of the 19th century, but known in the Middle East since the Middle Ages. Walnut oil is healthy, flavorful, perfect for salads, but can be used in cakes as well. It's also pricey and has a short shelf life, so it should be kept refrigerated.
