Christopher Milz grew up in Germany but now resides on the Mission Peninsula of Traverse City in northern Michigan. A chef by trade, he fell in love with the different types of oils one can make from the variety of produce, be it nuts, seeds or even fruit. Perhaps it’s his culinary training, but he had a desire to find flavors in the most unusual places (chefs love using flavors that are unique and specific to certain dishes, even if they’re not ubiquitous like olive oil). That desire led him to create Press Meister Oils and to start creating oils from the flavors around northern Michigan.
We have a ton of Black Walnut trees throughout the Midwest. Most of us grew up tossing the baseball size nuts around in the backyard (even though the outer shell makes your hands smell like soap). Only squirrels are willing to spend the time getting to the nuts inside (they’re notoriously hard to open), which is another reason this oil is so special. Christopher sources wild and farm grown black walnuts from Michigan, Indiana and Wisconsin and cold-presses the nuts to get out the oil. Cold pressing is key because heat can burn off the essential oils that hold all the delicate flavors you want in an oil like this.
Use Black Walnut oil as a condiment to finish soups or as vinaigrette for salads. It’s amazing on vanilla gelato because the nutty, sweet, dark flavors of the oil perfectly complement the sweetness of the gelato. A great taste for fall.