Roasted Hazelnut Oil
La Tourangelle handcrafts this Roasted Hazelnut Oil in Woodland, California strictly following 150-year-old French traditional methods because we believe artisan care is still the best ways to retain all the flavors, nutrients and health benefits that nature provides.
Roasted hazelnut oil is a well-kept secret of many top chefs that use it daily adding another layer to the texture, aroma and flavor to their recipes. Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich hazelnut taste to salad dressing, pasta, grilled meat, fish or baked pastries, and is perfect to dip with bread. La Tourangelle Roasted Hazelnut melts with any flavors and gives a festive, unique touch to your meal, transforming the ordinary into extra-ordinary.
Usage: La Tourangelle Roasted Hazelnut oil is a popular addition to cookies, cakes, shortbread. It is absolutely wonderful on all baked goods. Roasted Hazelnut oil is a luscious, fragrant addition to dressings, sauces and marinades. With pasta, potatoes and beans, hazelnut oil serves as a wonderful substitute for butter. It is spectacular with all greens (green beans, asparagus, cauliflower, sprouts) and works great with fish, cheese or carpaccio.
Health Benefits: While hazelnut oil is a delicious product for your culinary needs, it also has significant health benefits. In fact, the fatty acid composition of hazelnut oil corresponds exactly to that of olive oil, providing the same high oleic-acid content. This health benefit is sometimes known as the “Mediterranean miracle.”
Heat: Low heat
Taste: Intense flavor—slightly sweet, roasted, and nutty.
Ingredient: 100% pure Hazelnut oil
Why settle for ordinary peanut butter when you can enjoy an elevated nut butter with roasted hazelnuts and warm seasonal spices? Spread this spiced hazelnut butter over rustic whole wheat bread and a rich raspberry preserves for an especially delicious lunchtime treat. Make your everyday PB&J gourmet!
Who say “Madeleine” in France, say “Proust” and “Emotional Memory”.
We want to add “hazelnut oil” to the atmosphere. Using hazelnut oil instead butter allows the madeleine to be light with a rich yet subtle hazelnut taste.
And who knows…one day some kids will refer your madeleine-hazelnut oil as a perfect childhood moment ?
Extraction Method: Expeller-pressed
Part of the Plant Extract: Kernel
Country of Origin: Oregon, USA
Botanical Name: Corylus avellana
Botanical Family: Betulaceae
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 Hazelnuts
Organoleptic Taste: Extra Bold
Fatty Acid Composition: C16:0 Palmitic Acid 4-9%
C18:0 Stearic Acid 1-4%
C18:1 Oleic Acid 70-85%
C18:2 Linolieic Acid 7-25%
Focus On: Oleic-Acid - Omega 9: Unlike the 3’s and 6’s, Omega-9 fats are not “essential” fatty acids. That means that you don’t need to get them in your diet – if your body needs them, it can make its own. Oleic acid, one of the component of Omega 9, is a monounsaturated fat found in olive oil and hazelnut oil. It’s been studied as the fat behind the unique health benefits of those oils and the Mediterranean miracle.
Unsaponification Numbers: 187-195
The process of extracting the oil has not changed for centuries. Hazelnuts 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 cattlefeed or for use in bakeries.
Basic Hazelnut Oil Vinaigrette: 1/4 cup white-wine vinegar, 1 tbp Dijon mustard, 1/4 tsp salt, 1/2 tsp pepper, Pinch of sugar, 3/4 cup La Tourangelle Roasted Hazelnut Oil. Whisk together vinegar, mustard, salt, pepper, and a pinch of sugar. Slowly add oil, whisking until emulsified, or shake the ingredients in a jar.
Hazelnut/Raspberry Vinaigrette: 1/2 tsp Dijon mustard, 1/4 cup raspberry vinegar , 1/4 cup honey , 3 1/2 tsp hazelnut oil. Whisk together vinegar, mustard, salt, pepper, and a pinch of sugar. Slowly add oil, whisking until emulsified, or shake the ingredients in a jar.
Home-made Nutella: 2 cups (8 ounces) hazelnuts, 1 cup powdered sugar, ⅓ cup Dutch-processed cocoa powder, 2 tablespoons hazelnut oil, 1 teaspoon vanilla extract, ⅛ teaspoon salt. Roast the hazelnuts in the oven (375°). Let them cool. Process the hazelnuts in a food processor until they form a smooth, loose paste. Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes.
Easy Fabulous Veggies: Drizzle La Tourangelle Roasted Hazelnut Oil on any vegetables especially asparagus, green beans, celery, cauliflower, pumpkin, carrots, or sweet potatoes.
Instead of Butter: Add a unique touch to pasta, quinoa, grains, potatoes or rice by drizzling hazelnut oil over these savory sides.
Hazelnut Fruit Salad: La Tourangelle Roasted Hazelnut oil is great with citrus fruits (orange, mandarin, lemon…).
Refrigerate after opening.
Opened: best used within 6 months.
|Amount Per Serving|
|Serving Size 1 Tbsp (15mL) 17|
|Total Fat 14g||22%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Polyunsaturated Fat 2g|
|Monounsaturated Fat 10.5g|
|Total Carbohydrate 0g||0%|