Which oil is the best? Is my olive oil enough?

Each oil has specific benefits. Olive oil is an excellent source of omega 9 but brings no omega 3. Walnut oil is a good source of omega 3, 6 and 9. The Amazonian Nutriblend is an excellent source of vitamin E. The best way to ensure a healthy lifestyle is to rotate oils to get all needed omega’s and vitamins.

What is the difference between Roasted Nut Oils and Refined Nut Oils?

La Tourangelle Roasted Nut Oils are handcrafted in our Artisan oil mill and should not be confused with refined nut oils. La Tourangelle are rich in flavors!

How La Tourangelle roasted nut oils are produced:
La Tourangelle roasted nut oils are made from the best quality nuts available. Each batch of nut oil is unique and handcrafted following a 150 year tradition. Most of the nuts are first hand roasted in cast iron kettles before being pressed using an hydraulic press. The oil is then lightly filtered and bottled. Our roasted nut oils are very flavorful with rich colors and more natural antioxidants than refined nut oils because many are removed during the refining process.

The best way to compare is of course to taste the difference, which is often likened to the relationship between refined olive oil and extra virgin olive oil.

How refined nut oils are produced:
Refined nut oils including refined walnut oil and refined almond oil are made from what is called nut oil stock. Nut oil stocks are actually sub-standard nuts sold at discounted price by California nuts growers to oil manufacturers. The nuts are then expeller-pressed in a screw press and thereafter refined to clean impurities. The result is 100% pure nut oil but with no flavor, no color and no smell. It is suitable for use in the kitchen or for cosmetic.


Finishing, Stir Fry, sauté, searing, deep-fry. What is the difference ? Which oils to use?

When it comes to experimenting in the kitchen and infusing your dishes with the complex, beautiful blend of flavors and textures you crave, it all starts with the right ingredients and a high quality oil. The secret is out, and starting with a heart-healthy, all-natural oil will complement your cooking and create the best conditions for your culinary creations.

You may already know what flavors you enjoy best, but you may not be aware of which oils are right for each occasion. It actually matters whether you are searing, frying, or drizzling for flavor and there are different oil types that work best depending on what you are cooking. La Tourangelle is here to help you find the best oils for each cooking type. Read more here!

What are omega's?

Omega 3, Omega 6, Omega 9 fatty acids are three series of long-chain mono or poly-unsaturated fatty acids derived respectively from linolenic, linoleic, and oleic acids.

Omega 3 (C18:3 – Linolenic) and Omega 6 (C18:2 a)6) – Linoleic) are polyunsaturated fatty acids that cannot be made in the body and are therefore dietary essentials. Although all fatty acids foods contain some essential fatty acids; the richest sources are vegetable and fish oils.

Omega 9 (C18:9 – Oleic Acid) is not an essential fatty acid; the body can produce it. It is a mono-unsaturated fatty acids (c18:1 a)9); found to some extant in most fats; olive and rapeseed oils are especially rich sources.

Mono and poly-unsaturated fats have health benefits. The best mono-unsaturated fat is the Oleic acid or Omega 9 found in high level in olive oil, hazelnut oil, almond oil or sesame oil. The best poly-unsaturated fats are Linolenic and linoleic fatty acids or omega 3 and 6. Omega 3 and 6 are found in walnut oil and grapeseed oil. It has been proven that a balanced intake of omega 3 and 6, along with high level of omega 9 significantly reduce the risk of a cardiovascular related disease.

The Western Diet is usually deficient in omega-3 fatty acids and has excessive amounts of omega-6 fatty acids. La Tourangelle’s Amazonian Omega NutriBlend is formulated to compensate for the low intake of omega-3 which aids in the prevention of heart disease. Each tablespoon contains an average of 2.70g of omega 3 per serving which fulfills the daily adequate intake.

It has been proven that a balanced intake of omega 3 and 6, along with high level of omega 9 significantly reduce the risk of a cardiovascular related disease.

*The nutrition Dictionary – A Dictionary of Food and Nutrition
*Nutrition almanach – Gayla J. and John D. Kirchmann
* Gourmet and health-promoting specialty oils

A substance that retards the oxidative rancidity of fats in stored foods. Many fats, and especially vegetable oils, contain naturally occurring antioxidants, among them vitamin E which protect them against rancidity for some time.
Free radicals cause damage to fatty acids in cell membranes, and the product of this damage can then cause damage to proteins and DNA. A number of different mechanisms are involved in protection against, or repair after, oxygen radical damage, including a number of nutrients especially vitamin E, carotene, vitamin C. Collectively these are known as antioxidant nutrients.

*The nutrition Dictionary – A Dictionary of Food and Nutrition (Oxford Quick Reference)
*Nutrition Almanach – Gayla J. and John D. Kirschmann

*The supplement hanbook – Mark Moyad, MD, MPH

Fat- or lipids are the most concentrated source of energy in the diet. There are three classes of lipids: triglycerides, phospholipids and sterols. The function of fat to the body is vital, but too much ca be a problem. The diet must be designed to include the essential amounts and avoid any excess.

In more general use the term “fats” refers to the neutral fats which are triacyglycerols, mixed esters of fatty acids with glycerol. In general glycylglycerols that are solid at room temperature are called fats, and those that are liquid are known as oils.*

*The nutrition Dictionary – A Dictionary of Food and Nutrition
Fatty acids

The substances that give fats their different flavors, textures, and melting points are known as fatty acids. Fatty acids differ in two ways: in chain length and in saturation.

Chemically fats (or lipids) are substances that are insoluble in water but soluble in organic solvents such as ether, and are actual or potential esters of fatty acids. The term include triacyglycerols (triglycerides),phospholipids, waxes and sterols.

The fatty acids composition featured on each ID card of each product show you the essential fatty acids composition of each oil and therefore their composition in omega 3, 6,9.

*The nutrition Dictionary – A Dictionary of Food and Nutrition
*Nutrition almanach – Gayla J. and John D. Kirchmann

Linolenic acid

An essential polyunsaturated fatty acid (C18:3n3), predominant in most edible vegetable oils.

Linolenic acid belongs to the family of polyunsaturated fatty acids known as the omega 3 fatty acid and is predominant in most edible vegetables oils. The omega 3’s researchers stuying growth and development, visual function, heart disease, and hypertension. The omega 3’s keep the skin and other tissues youthful and healthy by preventing dryness and scaliness.

*The nutrition Dictionary – A Dictionary of Food and Nutrition
*Nutrition almanach – Gayla J. and John D. Kirchmann

Linoleic acid

An essential polyunsaturated fatty acid (C18:2n6), predominant in most edible vegetable oils.

Linoleic acid is an omega 6 fatty acids and is found in seeds of plants and in oils produced by the seeds. Researchers have concern about too much consumption of them in western diet. Vegetable fats such as corn and soybean oil are high in linoleic acid.

However, the researchers have long knowns of the importance of the omega 6 fatty acids family, without excess. They are necessary for the transport and breakdown of cholesterol.

*The nutrition Dictionary – A Dictionary of Food and Nutrition
*Nutrition almanach – Gayla J. and John D. Kirchmann

Oleic Acids

Mono-unsaturated fatty acids (c18:1n9); found to some extant in most fats; olive and canola oils are especially rich sources.
Oleic acid is a mono-saturated fat generally believed to be good for one’s health. Indeed, it is the chief fatty acid found in olive oil, comprising 55 to 85 percent of the important substance, which is commonly used in Mediterranean cuisine and has been hailed for its therapeutic characteristics since antiquity.

Free Fatty Acid

Fatty acids may be liberated from triacylglycerol created the rancidity of the fat.

MCT's (Medium-chain triacylglycerols) - Lauric acid

Oils containing MCT’s such as Lauric Acid are absorbed more rapidly than conventional fats.
They have been promoted as “ergogenic” (intended to enhance physical performance, stamina, or recovery) aids because of their rapid absorption. Some study have reported beneficial effects for athletic performance (not sufficient though to be absolutely relevant). The body processes them as it would carbohydrates, and they are used as a source of direct energy.

Unsaturated Fats / Saturated Fats

Unsaturated fatty acids lower levels of cholesterol in the blood, while saturated fatty acids raise it. To reduce the risk of heart disease, it is recommended that saturated fatty acids intake should not exceed about 10% of energy.

In general fats from animal sources are high in saturated and relatively low in unsaturated fatty acids; vegetable oils are generally higher in unsaturated and lower in saturated fatty acids.*

*The nutrition Dictionary – A Dictionary of Food and Nutrition (Oxford Quick Reference) 
Vitamin E

Vitamin E functions primarily as an antioxidant in cell membranes protecting unsaturated fatty acids from oxidative damage. Fat oxidation results in the formation of free radicals. Free radicals are highly destructive molecules that can alter DNA and cause extensive damage to the body. Vitamin E is not only an antioxidant , it is also of great importance in energy production. It plays an essential role in cellular respiration of all muscles, especially cardiac and skeletal.

Vegetables, seeds, and most vegetables oils are good source s of vitamin E.
The US RDA is 15 mg/day. The La Tourangelle Amazonina Nutriblend provides 20% of the RDA. The La Tourangelle sunflower and sesame oil are also a good source of vitamin E.


Good and bad Cholesterol

The body needs some cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the cholesterol it needs. However, cholesterol also is found in some of the foods we eat.
Cholesterol travels through the bloodstream in small packages called lipoproteins. These packages are made of fat (lipid) on the inside and proteins on the outside.
Two kinds of lipoproteins carry cholesterol throughout your body: low-density lipoproteins (LDL) and high-density lipoproteins (HDL). Having healthy levels of both types of lipoproteins is important.

LDL cholesterol sometimes is called “bad” cholesterol. A high LDL level leads to a buildup of cholesterol in your arteries. A healthy diet and exercise can help cut the LDL levels. Eat foods that are low in saturated fat.  Fats from animal sources are high in saturated ; vegetable oils are generally high in unsaturated.

HDL cholesterol sometimes is called “good” cholesterol. This is because it carries cholesterol from other parts of your body back to your liver. Your liver removes the cholesterol from your body.

Smoke point

The temperature at which the decomposition products of frying oils become visible as bluish smoke. The temperature varies with different fats, ranging between 70° – 126° F (160° 260°C). At this temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil.
Knowing the smoke point of oils is important to use the good oil for the right application.

For high temperature cooking, select cooking oils with a high smoke point like Sun Coco, grapeseed sunflower, canola oils.
For medium temperature cooking, select cooking oils as avocado, olive, sesame oils.
For low temperature cooking, or adding to dishes and salad dressings, choose oils  like walnut, sacha inchi, and any nut oils.

See below our selection to cover each application (high, medium, low).

Saponification number

The term saponification is the name given to the chemical reaction that occurs when a vegetable oil or animal fat is mixed with a strong alkali (a soluble salt obtained from the ashes of plants and consisting largely of potassium or sodium carbonate). The products of the reaction are two: soap and glycerin. Water is also present, but it does not enter into the chemical reaction.

So, this number is useful for those who are doing their own soap with our oil.

Unsaponifiable constituents are an important consideration when selecting oil mixtures for the manufacture of soaps. Unsaponifiables can be beneficial to a soap formula because they may have properties such as moisturization, conditioning, vitamins, texture, etc. On the other hand, if the proportion of unsaponifiables is too high, or the specific unsaponifiables present do not provide significant benefits, a defective or inferior soap product can result.

Saponification number represents the number of milligrams of potassium hydroxide required to saponify 1g of fat under the conditions specified.

Nutritional Chart - Rotating oils is the key to ensuring the proper intake of each omega.

Here is the amount of some nutrients found in La Tourangelle oils:

Omega 9 Omega 6 Omega 3 Saturated Fats (C18:0 and C16) Lauric Acid Short & Medium Chain Triglycerides
Organic Sunflower Oil 10 0.3 1
Hazelnut Oil 10.9 1 1.5
Avocado Oil 8 1 2
Almond Oil 10 3 1
Safflower Oil 10 2 2
Organic Olive Oil 8 0.5 2
Sesame Oil 5 5 2
Organic Suncoco 9 0.5 1 2
Pecan Oil 10 0 1.5
Pistachio Oil 7 4 2
Peanut Oil 7 4.5 2.5
Pumpkin Seed Oil 4 5 3
Organic Canola Oil 7 2 1.4 1
Walnut Oil 2 2 1.24 1.5
Grape Seed Oil 2 9 1
Organic Refined Coconut Oil 1 13.0 2.5 7
Organic Virgin Coconut Oil 1 13.0 2.5 8