Nut oil is an edible oil pressed from kernels such as walnuts, hazelnuts or almonds, valued for its flavour and fatty acid profile, with cold pressing preferred for premium culinary grades and oxidative stability a key quality concern.
In trade practice
Cold-pressed nut oils are produced without heat or chemical refining, and quality is assessed by peroxide value, acid value and sensory evaluation against a flavour reference. Buyers require a certificate of analysis for each batch covering these parameters, and authenticity testing by fatty acid profile or isotope analysis may be requested to detect adulteration with cheaper oils. The press cake remaining after oil extraction can be milled into nut flour, making full kernel utilisation common in integrated processing facilities.
In a specification
A nut oil specification states the pressing method, maximum peroxide value, maximum acid value, fatty acid profile range and any authenticity testing requirement, referencing Codex or EU standards where applicable.