Ölmühle Solling natural walnuts. Organic walnut halves in raw food quality – fine, mildly nutty, unroasted and unsalted.
Ölmühle Solling natural walnuts are organic walnut halves in raw food quality, neither roasted nor salted after shelling. Ölmühle Solling from Boffzen on the Weser river packs them in a glass jar with a screw-top lid. Contents: 230 g; the only ingredient is organically grown walnut kernels.
Natural walnuts from Ölmühle Solling save you the need for a nutcracker. The halves are already removed from their hard shells, yet otherwise completely untreated. Raw food quality means that the kernels are not exposed to high heat during processing. The walnut has a long history. The tree originally comes from Persia and reached Greece and the Roman Empire via trade routes. The Romans planted it in their gardens and later brought it to Germany. Here it was first called "Walchbaum." It wasn't until the 18th century that the current name became established. Walnut trees grow slowly and can reach up to 20 meters in height. Harvesting takes place from mid-September to the end of October, when the green husks burst open and the nuts fall.
Taste
According to the manufacturer, the kernels taste fine and mildly nutty. As you chew, you first notice the delicate, soft texture, followed by the typical walnut note. The thin skin around the kernel adds a fine bitterness.
Unroasted, the flavor remains subtle. The manufacturer points out that the kernels become more aromatic if lightly roasted. Three to four minutes in a dry pan are sufficient for this. Those who generally find walnuts too bitter will prefer them in cakes rather than eaten plain.
Usage
The manufacturer suggests these walnuts as a snack, for bread and pastries, for salads, for garnishing ice cream and desserts, in muesli, and with cheese and game. Chopped, they can be used in walnut cake, brownies, or dark bread. Served whole, they look great on a cheese platter next to mountain cheese, blue cheese, and a few grapes.
Sprinkled over a lamb's lettuce salad with pear and goat cheese, they are an autumn classic. They pair well with venison loin or wild boar leg when used in a crust or in the sauce. In winter, they go well on a baked apple with cinnamon. And as a garnish over vanilla ice cream with a little maple syrup, they are ready in two minutes. A few chopped kernels add crunch and flavor to your breakfast muesli.
Our tip: Briefly roast a handful of walnut halves, caramelize them with a spoonful of honey and a pinch of salt, and sprinkle them warm over a salad with beetroot and feta.
Origin
The organic logo on the walnut kernels indicates EU and non-EU agriculture; certification is handled by the agency DE-ÖKO-039 in Göttingen. At Ölmühle Solling, the walnut is a raw material with many faces. The mill presses walnut oil from the kernels, which is also used in their walnut pesto. You will also find whole kernels in the pesto, and together, the nuts and oil make up more than three-quarters of the product. The mill states that it has its raw materials tested for pesticides and plasticizers before processing. The family-owned business was founded in 1996 and considers itself an organic manufactory from the Weser Uplands. Its headquarters are located in Boffzen directly on the Weser near Holzminden, complete with a mill shop and show garden. The mill has also been a partner of the organic association Naturland since 1996.
For whom
These walnuts are for anyone who enjoys baking, likes salads with a crunch, or wants to create an attractive cheese platter. The halves are also a good base for a homemade nut sauce for pasta. They contain shell fruits (walnuts). Store the jar in a cool, dark place. Once opened, seal it airtight and, according to the manufacturer, consume the kernels promptly. You can find the walnut pesto in Walnut Pesto, and another nut for baking is Natural Almonds. There is more to discover on our page about Ölmühle Solling. These walnuts are not suitable for those with a nut allergy.
Organic walnut halves in a screw-top jar – for cakes, autumn salads, and an evening cheese platter.
Image credit: Ölmühle Solling/Maike Wittreck
