STORAGE TIPS for keeping your CORKY'S NUTS products fresh & delicious!



  • Store walnuts in low moisture and low temperature (33-41ºF) conditions. 
  • To ensure maximum shelf life, keep walnuts in a cool & odor-free environment
  • Exposure to light, moisture and heat will reduce the shelf life of walnuts 
  • Walnuts kept in original packaging in refrigerator will last up to six months
  • Walnuts kept in original packaging in freezer will last up to one year
  • Cold storage is ideal as it prolongs the oxidation of natural walnut oil - oxidation of the oil can contribute to flavor disruption



  • Keep cool and in fridge for prolonged usage
  • If using quickly, it can be left out
  • Settling may occur as it's cold pressed and unfiltered
  • Shake prior to usage
  • Please do not use for high-heat cooking as oil may turn rancid (heat affects oil)
  • Great for garnishing hot foods, dipping & drizzling!
  • Try it just by the spoonful - we do!



  • Keep in fridge at all times (even if not opened)
  • Ok to leave at room temp prior to eating
  • Please don't double dip




Raw and organic walnuts are one of the best plant sources of protein. They are rich in fiber, B vitamins, magnesium and Vitamin E and are also higher than most nuts in Omega-3 essential fatty acids. In fact, they are one of the richest food sources of alpha-linolenic acid (ALA). A 2009 study published in the American Journal of Clinical Nutrition compared the effects of walnuts and fatty fish on coronary heart disease. The research found that although both of these food sources are rich in Omega-3 fatty acids, walnuts were more effective than fish at lowering LDL “bad” cholesterol.




In 1892, William Hunter planted 32 Persian walnut seedling trees in the Napa Valley which were purchased from Felix Gillet, a California nurseryman who brought many valuable plants from his native France. In 1909, John Hartley purchased the farm with those walnut seedlings. At the time of purchase, the seedlings were 17-year-old trees bearing large crops of "heart shaped" walnuts. Delighted with the consistent quality and quantity of the trees and their crops, Mr. Hartley decided to exhibit the walnuts in the Panama Pacific International Exposition held in San Francisco in 1915. The judges awarded a Blue Ribbon medal to Mr. and Mrs. Hartley for the remarkable quality of this variety. Today, this "classic walnut" is the principal variety marketed in-shell.

For years up until the 1950s, Hartley trees were generally harvested for individual use, consumption or gift giving. Many local youths of that time remember receiving walnut gifts in their treat bags as they went door-to-door during Halloween.



The University of California introduced the Chandler walnut in 1979 and named it after W.H. Chandler, Professor of Pomology, at UC Davis. Today, it is the most prominent variety grown here in California. Chandlers are globally known and highly prized by buyers for their light, high quality kernels, along with their exceptional flavor and meat quality.