Roasted Almond Oil
Artisan Care: La Tourangelle handcrafts this Roasted Almond Oil in Woodland, California strictly following 150-year-old French traditional methods because we believe artisan care is still the best way to retain all the flavors, nutrients and health benefits that nature provides.
A well-kept secret: La Tourangelle roasted almond oil adds a subtle almond taste to any dish and gives a fresh touch to your meal, transforming the ordinary into exta-ordinary. The oil reveals subtle nuances when combined with other ingredients. Its delicate character makes it a good substitute for olive oil. When combined with any salad, fish or vegetable dish, almond oil helps to fashion a gourmet meal.
Usage: La Tourangelle Roasted Almond oil is a popular addition to cookies, cakes, shortbread… it is absolutely wonderful on all baked goods. Roasted Almond oil is a subtle, unique, fresh addition to seasoning, dressings, sauces and marinades. It suits pasta, potatoes, beans, chicken, duck perfectly. It is spectacular with all greens (green bean, radish, artichoke, lettuce).
Health Benefits: Almonds are clearly good for you. Almond oil or almond milk is used in almost all cosmetic products. Rich in vitamins E, B and P, almond oil contains high levels of monounsaturated fatty acid (like olive oil), but it usually also has a decent amount of linoleic fatty acid. This balance makes for a very healthy oil that will help to protect your heart and fight against bad cholesterol.
Heat: Medium-high heat
Taste: Subtle flavor—slightly sweet, roasted, and nutty.
No Chinese New Year celebration is complete without dessert. These almond cookies are simple, making it the perfect ending to a vibrant Asian feast. Crisp, yet melt-in-your-mouth, buttery cookies have a subtle, yet distinct almond flavor. Plus, according to Chinese tradition, they will bring you good fortune in the coming year since they symbolize coins – so eat up!See the Full Recipe »
Skip the fruitcake this holiday season for a more sophisticated dessert. Colorful, juicy blood oranges are baked into a sweet mix of polenta and almond flour. Roasted almond oil adds depth of flavor to this picture-perfect cake, which will easily take center stage on your buffet table.See the Full Recipe »
An easy and delicious dessert that enlight a seasonal fruit like plum. Actually, any seasonal fruits could work with this recipe. The mix of Sun Coco and Roasted Almond Oil make the texture of the tort light and velvety. It is truly a delicacy!See the Full Recipe »
Extraction Method: Expeller-pressed
Part of the Plant Extract: Kernel
Country of Origin: California, USA
Botanical Name: Prunus dulcis
Botanical Family: Rosaceae
Heat/Smoke Point: Medium-high
Packaging: Tin can to protect from light which preserves the quality and freshness of the oil. Plastic tamper-evident seal and can are BPA-Free.
Organoleptic Appearance: Viscous liquid
Organoleptic Color: Clear yellow to light brown
Organoleptic Aroma: Nutty, characteristic of Almonds
Organoleptic Taste: Mild
Fatty Acid Composition: C16:0 Palmitic: 5 - 7%
C18:0 Stearic: 1.5 - 3.5%
C18:1 Oleic: 70-80%
C18:2 Linoleic: 13-19%
Focus On: Oleic-Acid - Oleic acid, one of the component of Omega 9, is a monounsaturated fat found in olive oil, hazelnut and almond oil. It’s been studied as the fat behind the unique health benefits of those oils.
Unsaponification Numbers: 187-195
The process of extracting the oil has not changed for centuries. Almonds are first ground and slowly roasted to perfection in cast-iron kettles, then expeller-pressed and lightly filtered. The resulting warm paste is then pressed in a hydraulic press. Following mechanical extraction, the oil is lightly filtered and bottled. The leftover cake is sold as cattle feed or for use in bakeries.
La Tourangelle Almond Oil/ Creamy Herb Shallot Dressing: 1/4 cup almond oil, 2 tbs tarragon vinegar, 1 shallot finely diced, 2 tbs creme fraiche (or sour cream), 1.5 tbs chopped tarragon, 1 tbs chopped chives, salt & pepper to taste. Combine the vinegar and shallot. Let stand for 5 minutes. Whisk in the almond oil and creme fraiche, then stir the herbs and season to taste.
Roasted Almond Oil/ Fruit Vinegar Vinaigrette: 5 tbs La Tourangelle Almond oil, 4 tbs fruit vinegar (raspberry, sherry….), 2 tbs red wine vinegar, 1 shallot, finely diced, salt & pepper to taste. Combine both vinegars and the shallot. Let stand for 15 minutes. Whisk in the almond oil.
Roasted Almond Oil Chicken Marinade: juice from 2 lemons, 2 tbp roasted almond oil, 2 lbs chicken thin breasts. Salt and pepper to taste. Mix all the ingredients together, coat chicken breast with it, let marinate overnight in refrigerator. The next day place chicken on baking pan and bake at 450 degrees for 12 minutes, turn chicken over and bake for an additional 12 minutes.
Easy Fabulous Veggies: drizzle La Tourangelle Roasted Almond Oil on any fresh vegetables especially: green beans, artichoke, potatoes, lettuce
Instead of Butter: Add a unique touch to pasta, quinoa, grains, potatoes or rice by drizzling almond oil to make an exquisite side dish.
Almond Fruit Salad: La Tourangelle Roasted Almond oil is great tossed with apples, pears and raspberries.
La Tourangelle Almond oil is suitable for medium-high heat.
Cool, dark place. Refrigerate for maximum shelf life.
Opened: best used within 6 months.
|Amount Per Serving|
|Serving Size 15mL|
|Calories from fat 130|
|Total Fat 14g||22%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Polyunsaturated Fat 3g|
|Monounsaturated Fat 10g|
|Total Carbohydrate 0g||0%|