Roasting is what sets La Tourangelle’s oils apart. Their nut oils start with nuts that are hand-roasted in cast-iron kettles, pressed in hydraulic presses and then lightly filtered. The finished product has a warm nutty flavor that adds a unique taste to packaged foods.
Salad dressings are an obvious choice for La Tourangelle’s roasted walnut, hazelnut and almond bulk oils. However, as oils are ubiquitous in food products, the possibilities are endless. The range includes everything from pesto to baked goods to frozen dinners. It’s not hard to imagine the taste advantage of banana bread baked with walnut oil or chocolate made with hazelnut oil.
The company is also branching out to develop the first roasted vegetable oils, including roasted safflower and canola oils. Given the popularity of these oils in the American diet, the new roasted versions should have wide appeal.
La Tourangelle has been producing premium quality, handcrafted nut oils for 150 years. It is one of just a handful of artisan mills today keeping alive a centuries-old tradition. The company operates two artisan mills â the original one, located in
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