walnut oil--some questions
You should keep it in the fridge if it was imported. locally made walnut oil actually is of better quality.
I like to eat it by dipping bread into it, making salad dressings, and baking walnut cake with it. it is light and should not be cooked with. it would be nice over pasta or farro or other nutty grains. I love walnut oil, so I might be a little biased.