Dióolaj

Dióolaj, also known as walnut oil, is a cooking oil extracted from the kernels of walnuts. It is recognized for its rich, nutty flavor and high smoke point, making it suitable for various culinary applications. The oil is typically produced through cold-pressing or solvent extraction methods. Cold-pressing is often preferred as it helps preserve the oil's nutrients and flavor profile.

Nutritionally, dióolaj is a good source of unsaturated fatty acids, particularly omega-3 and omega-6 fatty acids. It also contains vitamin E, an antioxidant. Due to its flavor, it is frequently used in salad dressings, marinades, and as a finishing oil for dishes. It can also be used in baking and for sautéing at moderate temperatures. The distinct taste of walnut oil can complement both sweet and savory dishes.

Beyond its culinary uses, dióolaj has found applications in traditional medicine and cosmetics. Its emollient properties make it a popular ingredient in skincare products for its moisturizing benefits. Historically, it has been used in wood finishing and as a drying oil in paints and varnishes due to its ability to polymerize. The production of dióolaj is concentrated in regions where walnuts are cultivated, with notable production in countries like France, the United States, and China. The quality and price of dióolaj can vary depending on the extraction method, the origin of the walnuts, and its purity.