Edible oil pressed from the kernels of tree nuts such as walnuts, almonds, hazelnuts, or pecans, prized for a concentrated nutty flavor. Most nut oils have a relatively low smoke point and are used cold or gently warmed, as a finishing oil over salads, pasta, or roasted vegetables, rather than for high-heat cooking; peanut oil is the exception, with a high smoke point that makes it common for stir-frying and deep-frying. Regional pairings include walnut and hazelnut oils in Mediterranean cooking, peanut oil in Chinese cooking, and sesame oil, pressed from a seed rather than a true nut, in Indian curries and tempering.