Roasted Hazelnut Oil

500ml - $14.99
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Artisan Care:
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.

Well-kept secret:
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.

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500ml
Quantity
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1
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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

 

Recipes

La Tourangelle Roasted Hazelnut oil pairs perfectly with salmon (trout, halibut are also good matches) simply roasted, raw or a drizzle on a salmon carpaccio.

See the Full Recipe »

La Tourangelle Roasted Hazelnut Oil is so good that you don’t need to do much to create amazing dishes with it.
Just some fresh greens, a drizzle of hazelnut oil and you have a spectacular dish.

See the Full Recipe »

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  ?

See the Full Recipe »

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Nutrition

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…).

Medium-high

Refrigerate after opening.

Unopened: 24-month.

Opened: best used within 6 months.

Amount Per Serving
Serving Size 1 Tbsp (15mL) 17
Total Fat 14g22%
Saturated Fat 1.5g8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10.5g
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 0g0%
Protein 0g
Not a significant source of dietary fiber, sugars, vitamin A, Vitamin C, calcium and iron.*Percent Daily Values are based on a 2,000 calorie diet.

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