Common Types of Oils
Distinctively flavored, these oils taste of the nut from which they are extracted; walnut, almond, pistachio, macadamia, and hazelnut are among the most common. Their pronounced flavors tend to evaporate when exposed to heat (which can also make them bitter), so they are best used for flavoring salad dressings or for drizzling into soups or over bruschetta, vegetables, or fruits. Nut oils are good sources of omega-3 fatty acids (especially walnut oil, which also has a low 9 percent saturated fat) and vitamin E.
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