On Feb. 4, Périgord Walnut Oil obtained protected designation of origin status: special recognition for this exceptional product, locally known as “yellow gold,” which now benefits from protection across the European Union.
Périgord Walnut Oil is a virgin oil, obtained entirely from mechanical processes, extracted either hot or cold. It is obtained exclusively from high quality walnuts of traditional varieties such as Marbot, Corne, Grandjean and Franquette.
The job of oil maker was already widespread in the Périgord region starting as early as the 12th century, with many references to oil mills in this period. Still today, walnut oil is strongly linked to the gastronomic heritage of the Périgord region reflecting a savoir faire of great renown. The process is traditionally carried out in two or three steps: grinding, heating (optional, depending upon the extraction method), and pressing the walnut paste to extract the oil. Mastery of temperatures during the heating, if used, is extremely important for guaranteeing the aromatic balance of the oil. It is said that oil makers base their reputation on this mastery.
Made using cold extraction, Périgord Walnut Oil presents a clear color varying from straw yellow with hints of pale green to golden yellow with a fluid texture. It has an intense aroma supported by the dried walnuts. Using hot extraction, the oil is distinguished by a color ranging from golden yellow to golden brown with thicker consistency.
All production and processing must take place in the strictly defined geographic region which spreads across six départements in southwestern France.