Beautiful and majestic, the walnut is part of the rural landscape of the Aosta Valley.
Nowadays these trees are considered valuable for their wood, raw material for furniture and for the creations of local craftsmanship, but once upon a time they were cultivated above all for the collection of walnuts in order to produce oil.

Walnuts contain an unsaturated fatty acid from the omega-3 group, alpha linolenic acid, and a good number of antioxidants. They are a real delight to pair with cheeses, honey and to prepare desserts and salads.
Walnuts have a high caloric content and, precisely because of the fats they contain, it is possible to obtain by pressing them an oil whose preparation is complex and furthermore the quantity of walnuts necessary to produce one liter is considerable.

Walnut oil is a traditional agri-food product (PAT). It is obtained by cold pressing, a technique that allows the typical taste and olfactory characteristics of the raw material to be maintained.
Once upon a time, however, the paste obtained by grinding the kernels was heated and mixed before being placed in the press. The solid residue of the pressing is called troillet, a hazelnut-coloured block used for animal feed but delicious to eat especially with the addition of a little sugar.

Walnut oil is suitable for dressing salads and enhances the aromas and flavours of the dishes it accompanies: raw meat, fish, grilled vegetables, delicate cheeses.