Roasted Walnut Oil
La Tourangelle Roasted Walnut oil is the fruit of passionate, patient, and artisanal care. It is pure, all-natural, delicious, and easy to use.
We believe traditional methods are still the best ways to retain all the flavors, nutrients and health benefits that nature provides.
La Tourangelle handcrafts this roasted walnut oil in California, strictly following the 150-year-old traditional methods from its French sister oil mill.
It 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.
Once you discover La Tourangelle Roasted Walnut oil, you will return time and time again to rediscover this versatile treasure.
It’s been the secret accessory of chef for years, it is time to share it!
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Usage: Easy-to-use in salads, grilled fish and meat, pasta or cheese plate. You can pour it on everything, drizzle on your roasted vegetables, your pasta, and enhance your barbecue sauce. It will add a gourmet taste to any ordinary meal. Some think walnut oil is the supreme salad oil.
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.
Ingredients: 100% Pure Walnut oil
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 »
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
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.
Super easy & quick salad dressing: 2 tablespoons of walnut oil, 1 tablespoon of your favorite vinegar, salt and pepper, whisk …et voila! An ordinary salad dressing becomes extraordinary. You can also add chopped shallots for a real French vinaigrette.
Walnut honey salad dressing: 1/4 cup red wine vinegar, 2 tablespoons minced shallots, 2 tablespoons walnut oil, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt,1/4 teaspoon freshly ground black pepper. Combine all ingredients, stirring with a whisk. Store in refrigerator for up to 1 week.
Chocolate Chip Cookies with Walnut Oil: Secret Ingredient. There’s a secret to making chocolate chips cookies taste even better and it’s called walnut oil. With its deep nutty flavor, it turns you into a genius cook without even trying very hard.
Add richer note as finishing oil: You can also brush a little on chicken, beef or fish before cooking quickly. It also adds a touch of roasted flavor to vegetarian and vegan dishes that need a deeper note.
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).
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
It is better to use walnut oil for cold or medium-high heat cooking.
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 1.5g||7%|
|Trans fat 0g|