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 Gourmet Weekly Magazine "Between the walnut, pistachio, roasted pecan, and toasted sesame, cans of cooking oils now occupy an entire shelf in my refrigerator. They take up so much space that a new one has to be very good to join the group. But how could I pass up La Tourangelle's new avocado oil? Made from pressed avocados (and nothing else), it is a gorgeous emerald green, with a fine fruity roundness that makes it lovely for both sweet and savory applications. On salads, it contributes a hint of avocado flavor, and it is wonderful drizzled over slices of grapefruit and melon. It is also high in monounsaturated fats." —Ruth Reichl, Gourmet Magazine Food Editor |
