Roasted Walnut Oil
La Tourangelle Roasted Walnut oil is the fruit of passionate, patience, and artisanal care. We believe traditional methods are still the best ways to retain all the flavors, nutrients and health benefits that nature provides.
Our walnut oil is pressed in our artisan nut mill in Woodland, CA from hand-roasted California walnuts, picked for flavor and quality.
This versatile treasure is delicate and pale in color, with a rich yet elusively nutty taste that has the delicacy of walnut nutmeats without the heaviness or bitterness.
It is easy to use in baking, vinaigrette dressings, and every day cooking. Substitute for vegetable oil in your favorite brownie mix or recipe for the #bestbrowniesever, or add some magic to your banana bread!
Plus, walnut oil is a delicious plant-based source of Omega-3 fatty acid!
Temperature: Medium-High It is better to use walnut oil for cold or medium-high heat cooking.
Storage: Store in a cool, dry place.
Shelf Life: Unopened: 24-month.Opened: best used within 6 months.
Health Benefits: Good source of omega 3, especially the alpha-linoleic (ALA) component. The health benefits associated with omega 3 consumption include cardiovascular effects, neuro-protection, a counter to inflammation and bad cholesterol.
Omega 3: 1.24g per serving
Phytosterols : 1.8g/kg
Plant sterols, phytosterols, are cholesterols-like compounds that are found mostly in vegetable oils, nuts and legumes. Phytosterols are not produced in the body, their sole source is diet. Phytosterols have the same function as cholesterol in the body. The advantage of phytosterols is that they don’t have the side effects associated with high cholesterol foods. Plant-based diet rich in phytosterols is known to reduce serum total cholesterol and low density lipoprotein (LDL), ‘bad’, cholesterol. In contrast, animal-based diet contributes to elevated serum cholesterol level.
Tocopherols (vitamin E): 268-436mg/kg (gamma-tocopherols make up 90% of total).
Ingredients: 100% Pure Walnut oil
In traditional Chinese medicine, walnuts are associated with kidneys, promote brain health, sharp thinking and generally build up health.
Studies have shown that regular intake of walnut can assist in maintaining brain function with age.**
****Shibu M. Poulose, Marshall G. Miller, and Barbara Shukitt-Hale “Role of Walnuts in Maintaining Brain Health with Age” http://jn.nutrition.org/content/144/4/561S.full
Easy-to-use in baking, salads, grilled fish and meat, pasta or cheese plate. You can pour it on everything, drizzle on your roasted vegetables and pasta, and enhance your barbecue sauce. It will add a gourmet taste to any ordinary meal or bake. Some think walnut oil is the supreme salad oil.
Here is some inspiration for your creative cooking endeavors:
- Bake: Add the delicately fragrant and nutting dimension to brownies, loaf cakes, cookies, cakes, and more.
- Drizzle: Our artisan walnut oil is a delicious finishing touch for any dish. When your food is prepared, sprinkle some roasted walnut finishing oil on top for a light but delicious addition to your meat, seafood, pasta, stir-fry or even baked bread. The taste is sure to tempt anyone.
- Whisk: Because of its rich, nutty flavor, our walnut oil serves perfectly as a base for vinaigrettes, condiments or sauces to go with your dishes. You can even try it as a dipping sauce to enjoy its nutty notes.
- Fry: For light, pan-frying endeavors, our artisan walnut oil is a wholesome, healthy alternative to butter or other greasier options. You can even use it for stir-frying vegetables and meat.
La Tourangelle is the first oil mill in California to produce walnut oil using traditional French methods.
After harvesting, the nuts are washed, sorted, dried and shelled. The walnut kernels are then ground and slowly roasted to perfection in cast-iron kettles. The resulting warm paste is pressed in a hydraulic press. Following this mechanical extraction, the oil is lightly filtered and bottled. Walnut oil is extracted from English walnuts only. We use tin can because it is the best packaging to protect the oil from light and preserve its quality and freshness by avoiding oxidation.
|Amount Per Serving|
|Serving Size 15mL|
|Calories from fat 130|
|Total fat 14g||22%|
|Saturated Fat 1.5g||7%|
|Trans fat 0g|
Extraction Method: Expeller-pressed
Part of the Plant Extract: Kernel
Country of Origin: California, USA
Botanical Name: Juglans spp.
Botanical Family: Juglandaceae
Heat/Smoke Point: Medium-high
Ingredients: 100% pure walnut oil
Organoleptic Appearance: Viscous liquid
Organoleptic Color: Clear yellow to light brown
Organoleptic Aroma: Nutty, characteristic of walnuts
Organoleptic Taste: Bold
Fatty Acid Composition: C16:0 Palmitic: 6 - 8%
C18:0 Stearic: 1 - 3%
C18:1 Oleic: 14 - 21%
C18:2 Linoleic: 54 - 65%
C18:3 Alpha-Linoleic: 9 - 15%
Focus On: Alpha-linoleic : The human body can make most of the types of fats it needs from other fats or raw materials. That isn’t the case for omega-3 fatty acids. These are essential fats—the body can’t make them from scratch but must get them from food. Foods high in Omega-3 include fish, vegetable oils, nuts (especially walnuts). Alpha-linolenic acid (ALA) is one of the component of omega-3 fatty acid, with Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The human body generally uses ALA for energy. One of the best ways to help prevent and treat heart disease is to eat a diet that is low in saturated and trans fats, and rich in monounsaturated and polyunsaturated fats, particularly omega-3 fatty acids. The Mediterranean Diet -- which emphasizes whole grains, root and green vegetables, daily servings of fruit, fish and poultry, olive and canola oils, and alpha-linolenic acid is an example.
Unsaponification Numbers: 189-197²
There is nothing like a fabulous piece of carrot cake for dessert. With a subtle blend of warm spices like cinnamon and ginger, this cake has great texture and moist richness. Our Walnut Oil adds depth of flavor and a layer of rich, nutty taste with every bite.See the Full Recipe »
Roasted root vegetables, like golden beets, are perfect for a warm salad when paired with rhubarb and spicy arugula. The tartness of rhubarb complements the natural sweetness of the beets in a colorful spring combination. Chopped walnuts and roasted Walnut Oil give extra crunch and flavor in this exceptional side dish.See the Full Recipe »
The bounty of the season takes center stage in this flavorful salmon recipe. A classic gremolata gets updated for summer with garlic scapes, Meyer lemon zest and fresh sage leaves fried in rich Walnut Oil. Serve with charred lemons for a bright finish.See the Full Recipe »
Make breakfasts on the weekend extra special with this deliciously decadent recipe for Pain Perdu. The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture is made gourmet with toasted walnuts and rich Walnut Oil. You may never go back to plain French Toast ever again.See the Full Recipe »