New from La Tourangelle
Asian-inspired cooking oils:
Pan-Asian Stir Fry Oil
Thai Wok Oil
La Tourangelle's Walnut Oil, Almond Oil, Pecan Oil and Pistachio Oil are made with nuts grown in sunny California.
"With an abundance of olive oils and balsamic vinegars, blessed relief came from La Tourangelle's new oils" - The New York Times
"Taster's Choice Hall of Fame, great oil, the best...even the most expensive did not come close" - San Francisco Chronicle
"The pick of the health-conscious set" - USA Today
"You need just a touch to turn something normal into something special" - Los Angeles Times
La Tourangelle's Roasted Pistachio Oil is a 2008 finalist in the National Association for the Specialty Food Trade awards, in the Outstanding Oil category.
“Imagine a walnut oil that tastes like the nuts were pulled right off the fire and cracked in front of you. That’s what you’ll get with oil from La Tourangelle.”
-- Amanda Berne, San Francisco Chronicle
Ms. Berne suggests serving La Tourangelle Walnut Oil on a salad of slightly bitter greens, topped with thin slices of pear, crumbled blue cheese…and walnuts.
Matthieu says, “I hope people will experiment with our walnut oil in risotto, pesto, on fish and grilled meats, in pastries. Pasta with cheese can be transformed from tres blah to tres bien. Try making carrot cake with walnut oil sometime!”