Huile de Noix is the French term for "Walnut Oil" .Unlike other oils extracted from nuts, Walnut Oil is made by pressing walnuts that are dried or roasted and then cold-pressed. It is delicate and pale in color, with a rich nutty taste. Moreover, this expensive, delicate specialty oil is generally made in the Perigord and Burgundy regions of France, though there are also producers in Australia, New Zealand, and California. Walnut oil has a limited shelf life, about 6-12 months. Once opened, all nut oils should be kept in a cool place out of the light or refrigerated to prevent them from becoming rancid. But once you see how versatile it really is, I doubt it will sit around for long. Even the most ordinary of dishes will be transformed by its touch. Like other vegetable oils whihc can be used for cooking, Walnut oil is not a cooking oil because high heat destroys its delicate flavor. Where it does shine is as an ingredient in a salad dressing or a fresh pasta sauce or to give a final splash over a finished dish.