Oil - Walnut
La Tourangelle handcrafts this Roasted Walnut Oil in Woodland, California strictly following the 150-year-old traditional methods of its French sister oil mill. Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich walnut taste to salad dressing, pasta, grilled meat or fish, baked pastries, and is perfect to dip with bread. Sold by the gallon.
- Unopened: 24-month shelf life
- Opened: best used within 6 months
Walnut oil is a delicious and easy-to-use oil. In salads, walnut oil mixes very well with balsamic vinegar or red wine vinegar to create a simple but flavorful vinaigrette. Also try it with tarragon white vinegar. It is also delicious on grilled fish or meat: A dab of walnut oil is the perfect touch for enhancing flavors and easing digestion when added towards the end of your beef bourguignon or meat dishes. You can also try it in pasta with cheese. Don't hesitate to use it in cakes and baked goods, particularly with apples or pears.
La Tourangelle is the first oil mill in California to produce walnut oil using traditional French methods. After harvesting, the nuts are washed, sorted, sun-dried for several days and stored for further drying. The walnut kernels are then ground and roasted in cast-iron kettles. The resulting warm paste is pressed in a hydraulic press. Following mechanical extraction, the oil is lightly filtered and bottled. Walnut oil is extracted from English walnuts only.
- Cheese-blue, cheddar, goat, Parmesan, ricotta
- Cream cheese
- Crème fraiche
- Fish, grilled
- Greens, bitter
- Maple syrup
- Meats, grilled
- Pine nuts
- Sweet potatoes
- Vinegar-balsamic, fruit, red wine, tarragon