Our gourmet suggestions Use them cold or after cooking: * In seasoning (especially with balsamic vinegar) * A splash on carrots, starches, endives, figs (raw or cooked), pumpkins, or green beans * In sauce to accompany the duck * On soft cheese (poisse, Mont dOr) * In pastry with apple or pear * To prepare crpe batters, bread or brioche doughs From Fruit to Walnut Oil The walnut harvest begins in September and lasts for about two weeks. The nuts are harvested directly on the trees through mechanical vibration. These are immediately collected in order not to lose the qualities of the fruit. They are then cleaned, sorted and then dried at room temperature. The kernel halves will be destined for the pastry market and the kernel quarters and broken kernels will be used for manufacturing oil. Between 1.5 to 2.5 kg of kernels will produce approximately 1L of walnut oil. Gunard Walnut Oil Light cooking of the crushed kernels before pressing gives the oil a toasted taste, which will enhance the flavors of the walnuts. In order to satisfy all your desires, Gunard offers you walnut oils with a variety of flavor intensities through varying blends of virgin oil. Gunard French Walnut Oil Our French walnut oil is produced not only with kernels from French cooperatives but also from individual growers in the region. This local supply helps to perpetuate walnut cultivation and operations in the central region. The 100% virgin, French walnut oil is produced according to an artisanal process. The kernels are crushed and then toasted in cast iron pans in order to preserve and enhance the aromas of the nut. Finally, it is pressed to extract virgin walnut oil with an intense and distinctive taste.