Roasted Pecan Oil
La Tourangelle handcrafts this Roasted Pecan Oil in Woodland, California strictly following 150-year-old French traditional methods because we believe traditional methods are still the best ways to retain all the flavors, nutrients and health benefits that nature provides. Originating in North America, pecan is known as the ultimate American nut. Roasted Pecan oil became a well-kept secret of many top chefs that use it daily adding another layer to their recipes. It adds a smooth buttery taste to salad dressing, pasta, greens and baked pastries, and is perfect to dip with bread. La Tourangelle Roasted Pecan oil melts very well with acidity flavor, creamy texture and soft spices. It brings a unique touch to your meal, transforming the ordinary extra-ordinary.
Usage: La Tourangelle Roasted Pecan oil is absolutely wonderful on all baked goods. It is also a fragrant addition to dressings, sauces and marinades. With pasta, corn and beans, pecan oil serves as a wonderful substitute for butter. It is spectacular with all greens (green beans, broccoli, celery, apple, carrots, mushrooms) and works great with cheese.
Health Benefits: Pecan is a very well balanced oil with high level of monounsaturated fats (around 50%). La Tourangelle Roasted Pecan oil retains most of the nutrients from pecans (vitamin E, vitamin B1, zinc).
Heat: Medium heat
Taste: Intense flavor—slightly sweet, roasted, and nutty.
A refreshing light unique salad. The mix between the acidity of the fruit, the sweetness of the honey and the buttery texture of La Tourangelle roasted pecan oil is a balanced delight!See the Full Recipe »
Extraction Method: Expeller-pressed
Part of the Plant Extract: Kernel
Country of Origin: USA
Botanical Name: Carya illinoinenis
Botanical Family: Juglandaceae
Heat/Smoke Point: Medium
Ingredients: 100% pure pecan oil
Organoleptic Appearance: Viscous liquid
Organoleptic Color: Clear yellow to light brown
Organoleptic Aroma: Nutty, characteristic of Pecans
Organoleptic Taste: Extra Bold
Fatty Acid Composition: C14:0 Myristic Acid
C16:0 Palmitic Acid 6.7-7.7%
C18:0 Stearic Acid 1.9-2.3%
C18:1 Oleic Acid 43.0-51.0%
C18:2 Linoleic Acid 37.0-45.0%
C18:3 Alpha Linoleic Acid 1.4-2.4%
Unsaponification Numbers: 186-194
The process of extracting the oil has not changed for centuries. Pecans 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.
Easy fabulous veggies: drizzle La Tourangelle Roasted Pecan Oil on any greens especially: corn, green bean, broccoli, celery, apple, carrot, mushroom…
Instead of butter: add a unique touch to pasta, quinoa, grains, potatoes or rice, by drizzling pecan oil.
Pecan fruit salad: La Tourangelle Roasted Pecan oil is great with citrus fruits (orange, mandarin, lemon…).
Finishing oil for: cheese (cheddar), beef, chicken.
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%|
|Total Carbohydrate 0g||0%|