La Tourangelle handcrafts this roasted walnut oil by strictly following a 150 year-old traditional process. Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich walnut taste to salad dressing, pasta, grilled meat, fish or baked pastries. It is also the perfect bread dip.
Use: Walnut oil is a delicious, easy-to-use oil. In salads, walnut oil mixes very well with balsamic vinegar or red wine vinegar to create a simple but flavourful vinaigrette. Also try it with tarragon white vinegar.
It is also delicious on grilled fish or meat. A dab of walnut oil is the perfect touch for enhancing flavors and easing digestion when added towards the end of your beef bourguignon or meat dishes. You can also try it in pasta with cheese. Don't hesitate to use it in cakes and baked goods, particularly with apples or pears.
Temperature: Suitable for medium-high heat. Perfect for sautéing, baking, dipping, blending into a dressing/sauce, or drizzling on a finished dish.
Production process: La Tourangelle is the first oil mill in California to produce walnut oil using traditional French methods. After harvesting, the nuts are washed, sorted, sun-dried for several days and stored for further drying.
The walnut kernels are then ground and roasted in cast-iron kettles. The resulting warm paste is pressed in a hydraulic press. Following mechanical extraction, the oil is lightly filtered and bottled. Walnut oil is extracted from English walnuts only.
Ari’s comments: La Tourangelle walnut oil is the best of what we should expect from this delightful type of oil. An excellent quality-price ratio!