How to Make Black Walnut Oil

Walnut oil is a good source of omega-3 fatty acids. High heat causes walnut oil to lose some of its delicate flavor, so use it on salads like other nut oils, drizzle it over steamed vegetables or use it in sweet recipes like cookies and cakes. It's also a traditional herbal remedy for intestinal worms. Making black walnut oil is a straightforward process that takes several months from start to finish. Four lbs. of nuts will make a scant quart of oil.

Things You'll Need

• Black walnuts
• Meat grinder
• Dutch oven
• Oil press
• Cheesecloth

Instructions

1. Dry 4 lbs. of black walnuts thoroughly. Once they have dried, wait a another month before shelling them.

2. 

   Shell the walnuts and then grind them with a hand-cranked meat grinder or a stand mixer fitted with a coarse, meat-grinding blade.

3. 

   Put the ground walnut meat in a pot with a heavy bottom or a dutch oven. Cook over medium-low heat for a half hour, stirring constantly. Remove from the pot.

4. Place the hot walnut meat in a press. Apply pressure until the meat stops releasing oil.

5. 

   Filter the oil through fine cheesecloth and then bottle it.

Tips & Warnings

• If you do not have a press, let the warm walnut meat soak in canola oil. After two weeks, taste the oil to see if it's strong enough. Filter and bottle when it reaches the desired flavor. Store walnut oil in the refrigerator.

References

• The French Method for Making Walnut Oil

Resources

• Read this Article in Spanish
• Black Walnut Oil Recipes
• Oil Presses
• Uses for Black Walnuts