Roasted Walnut Oil

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.

Usage
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.

Storage
Refrigerate after opening.

Temperature
Suitable for low heat: Perfect for baking, dipping, blending into a dressing/sauce, or drizzling on a finished dish. Smoke point 200ºF.

Health benefits
La Tourangelle Roasted Walnut Oil is a rich source of omega 3 (1.77g per 1 Tbs.), which can help to prevent cardiovascular disease while acting as a counterweight to bad cholesterol. Since the oil is not fully refined, it also has a high level of natural antioxidants. Walnut oil contains 73% polyunsaturated fat by content: 60% linolenic acid and 13% alpha-linolenic acid.

Production process
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 roasted in cast-iron kettles. The resulting warm paste is pressed in an hydraulic press. Following this mechanical extraction, the oil is lightly filtered and bottled. Walnut oil is extracted from English walnuts only.

Shelf life
Unopened: 24-month shelf life
Opened: best used within 6 months