Walnut oil is the most durable of the nuts oils, with an intense, nutty flavor and creamy texture. We love using walnut oil with seafood - try tossing poached shrimp or lobster in walnut oil and a squeeze of lemon for a decadent seafood salad.

The funny thing about mustard seed oil is that most of what is sold in the US as mustard seed oil is actually labeled "not for human consumption" because of the presence of a particularly nasty fatty acid called erucic acid.  See mustard seeds contain lots of acid, among them the much sought-after omega 3 & 6 - but it also contains some not so healthful ones.

So rather than genetically modify the mustard seeds like most producers to combat the effects, the smart Aussies at Naturally from Nature simply bred out the erucic acid to produce a healthful and spicy oil with a blistering high smoke point (410°!) and a penchant for lending its spicy flavor to bitter greens like arugula and kale.
Heat a good amount of mustard seed oil in a pan and heat over high heat.  Add a few cloves of sliced garlic and let sizzle for a few moments, toss in our greens and let wilt. Enjoy! 

This oil has a wonderful brownish-green color and intense flavor. Partners beautifully with beets, avocado or potatoes. Add all or part pistachio oil to a mayonnaise for a decadant treat.

A very rare, golden oil to be used with crudite, on fresh pasta or drizzled over dried or smoked meats.