Hickory oil can be used similarly to olive oil- whether sautéing, drizzling, or mixing vinaigrettes. Its smoke point of 405 F is virutally the same as olive oil.  

My favorite use is to add hickory oil and salt to a salad, without vinegar. It really brings out the hickory flavor!

The oil's nutty, buttery flavor is pleasant without overpowering your dishes. It is a healthy fat source composed of mostly oleic acid.  The fatty acid profile is quite similar to olive oil.

Hickory oil: 

Oleic acid: 70%  - - - - - Omega 9, monounsaturated

Linolenic acid: 13% - - - Omega 6, polyunsaturated

α-Linolenic acid: 5% - - Omega 3, polyunsaturated

Saturated fats: 12%

This data is from an analysis of my oil. It compares closely to results from other farms' oil. 

We take steps to ensure our oil is of the highest quality. Our expeller press is a purely mechanical cold-press method, with no hexane. We have three steps to inspect and remove damaged or spoiled nuts before they are pressed. After pressing, we centrifuge or settle the oil. It is never filtered or chemically refined, and nothing is added whatsoever. We stir our containers before bottling to ensure a consistent delivery of the full array of fats present in the oil. 

Unlike many olive oils, our oil is not cut with other oils, nor is it rancid when we sell it. We bottle the oil shortly after pressing and store it in a cooler until it is sold. We only sell oil within a year of when we harvested that batch of nuts. 

Perhaps unique among hickory oil producers, our oil retains a small amount of the natural impurity (nut meat) left after pressing.  We believe this improves the flavor. You will see this darker material settle to the bottom, and you must shake the container to incorporate it into the oil and take advantage of the flavor. 

If you don't prefer the stronger flavor, leave the sediment in the bottom.