Seed library

The common walnut is an oleaginous nut with a high energy content, which is characterized by its richness in polyunsaturated fatty acids, including the highest contribution of omega-3. Rich in tocopherol and phenolic compounds, it is the most antioxidant of the oil seeds.



From the latin name “Juglans regia” (family Juglandaceae)
Alternative names: -
Origin: Persia and the Caucasus. Culture in Europe especially in France (Perigord and Dauphiné)
Description: seeds
Oil content: Moy. 50 to 60%
Colour: golden yellow


Uses of oils and meals

Food, fertilizer
Walnut cakes can be used as animal feed, but it rancidizes very quickly. It’s also used as fertilizer.


Extraction characteristics

  • Process: pressure: pressing - low efficiency / Hot pressure: crushing - thermal conditioning - press
  • Ambient temperature: Min 20°C
  • Product temperature before pressure: Min 45°C
  • Humidity of the product: Max 9%
  • Oil content of meals: 7 to 20% depending on the process

Zoom on walnut oil

Seasonal walnut oil production (mid-December to end of March) remains limited. First pressure oil is appreciated in food because of its specific taste. It is also of dietetic interest, because of the presence of polyunsaturated fatty acids; this marked insaturation requires special precautions for oil preservation.

For more information or if you need a solution for the extraction of walnut kernels, please contact us.