Périgord PDO Walnut Oil

Périgord PDO Walnut oil

A true pillar of Perigord culture, walnut oil has been labelled as PDO walnut oil since the beginning of 2021.

Obtained after processing walnut kernels, shelled fruits, this oil has over the years taken a place of first choice in the hearts and plates of the French.

To make a good oil, a rigorous selection of raw materials is necessary.

In order to comply with the specifications of the PDO label, we work exclusively with local producers established in a precise geographical area.

In this continuity, our oil can only contain varieties that are referenced in this register. We therefore work with the following varieties: Franquette, Corne and Grandjean.

This PDO label therefore allows us to promote and protect our precious regional know-how.

It is important to know that in addition to being qualified as PDO walnut oil, our oil is considered as virgin. This denomination means that the oil is extracted by first pressure, in a natural way and without having known any mode of refining or chemical treatment.

In addition to being highly appreciated on a European scale, this oil is known for its numerous nutritional qualities.

Naturally rich in unsaturated, mono unsaturated and polyunsaturated fatty acids or linoleic acid, walnut oil will be added in your daily routine.

Our walnut oil, in addition to being endowed with numerous nutritional benefits, is, like flaxseed oil, rich in Omega 3.

You may not be aware of this, but just like extra virgin olive oil obtained by first pressing, walnut oil is suitable for specific diets: for example for people suffering from cardiovascular pathology.

This oil should therefore be consumed without moderation!

Discover now the essential steps to be carried out to obtain this gold of Périgord.

Our traditional manufacturing process

At the heart of the Mill, the transmission of know-how is a family affair, today perpetuated by the sixth generation.

Since 1857, the manufacturing process has remained unchanged.

Many of the tools still in use today date from that time. Improvements have been made over the years, particularly with regard to health standards.

However, the soul and passion of the millers is still as strong in 2021 as it was on the first day.

To obtain a good oil, three stages of production are carried out.

First, the walnut kernels are crushed under two millstones, one made of flint weighing 500 kilos and the other made of granite weighing one ton. After 30 minutes for the walnut, a smooth paste is formed before being collected.

The time varies according to the fruit to be crushed. The harder it is, the longer it takes for the grinders to do their job. For hazelnuts and almonds the time can be extended to 1h30!

The dough is heated in a cast iron pan. This stage is essential in our production process. It is this step that will reveal the quality and flavours of the nut. Throughout the heating process, the colour and texture of the dough will slowly change.

A small technical point: When the paste goes through this ‘heating’ stage or not, the name of the extraction method changes. At the mill, since the paste is heated, the oil is extracted by hot pressing. At other mills, this stage does not exist, so the extraction becomes cold pressing.

Once the dough is cooked to the point where it can be recovered, it can be moved on to the last stage: the extraction of the oil.

With the help of a hydraulic jack, for about ten minutes, the oil is released from the still hot paste.

The dough, swaddled in cloth known as ‘scourtin’, will have to withstand the 40 tonnes of pressure exerted by the machine.

In the past, there was no electric mechanism. The pressing had to be done manually. It took one man to start, four to finish and an hour to complete the press.

It was a tedious task and very hard to do in the long run.

By optimising this process, we can now improve the working conditions of our millers and produce over 40,000 litres of oil per year.

Without a machine, this volume of oil could not be produced.

Advice for using our Périgord PDO walnut oil

Now that you know a large part of the secrets of our production, let’s move on to the advice for use and conservation.

Our vegetable walnut oil is intended to accompany and season your dishes. It is not a product to be used for cooking or frying.

Thanks to our manufacturing process, you can keep our oil for up to 18 months, provided it is kept away from light and heat.

Rich in omegas, you can add a drizzle of oil to raw vegetables, avocado or salads.

For cooked dishes, it goes perfectly with white beans, flageolets, lentils, soups, cake or pie dough!

Our favourite recipe? A nice slice of bread, a cabécou du Périgord and a generous drizzle of walnut oil. A few minutes in the oven and you will have a starter worthy of the finest restaurants.

Would you like to discover the Gold of the Périgord? Do not hesitate any longer!