About Nut Oils

Nut oils are pressed from toasted nuts. Because of their low smoke point, they should not be used for frying. Substitute nut oils for part or all of the oil in mayonnaise, drizzle over salad greens, or use in light vinaigrettes. Nut oils spoil easily, so buy them in small quantities and store them in the refrigerator for no more than 6 months. Bring to room temperature before using.
Almond Oil
Almond oil has a delicate flavor. It is excellent on spinach salad with bacon and toasted almonds and drizzled over boiled potatoes or rice pilaf garnished with toasted almonds.
Hazelnut Oil
Hazelnut oil has a deep amber color and complex flavor. Use in place of butter in pureed vegetables or mashed potatoes, add it to wild rice pilaf made with dried apricots and chopped toasted hazelnuts, or whisk it into an orange vinaigrette to dress a salad of greens, apples, and chopped toasted hazelnuts.
Macadamia Nut Oil
Macadamia nut oil has a very mild nut taste. Unlike other nut oils, it has a high smoke point, which is why cooks like to use it for pan-frying potatoes, stir-frying vegetables, and other high-heat cooking.
Pistachio Oil
Show off the luxurious green color and clean flavor of pistachio oil by drizzling it on a disk of fresh goat cheese or a salad of sliced beets and avocado wedges. Sprinkle the salads with chopped pistachios to reinforce the nut flavors in the oil. Use it as the oil in a pistachio-nut pesto or drizzle it on roasted fish or grilled or broiled lamb chops.
Walnut Oil
Use this richly flavored oil to season fresh greens along with a squirt of lemon juice and a sprinkle of coarse sea salt. Add some roasted walnut halves and curls of nutty-tasting Gruyère or Comté cheese. Walnut oil is also good drizzled on freshly cooked asparagus spears or a walnut, pear, and goat cheese salad.

From Things Cooks Love by Marie Simmons