Local Love: La Tourangelle Artisan Oils

October 8, 2021

Please note that this is an older article. Any products or services pictured or described may have changed or may no longer be available. Thank you for visiting!

We have lots of local love for La Tourangelle Artisan Oils based in Woodland, California! They’re originally from the Loire Valley of France but in the early 2000s, the family’s second eldest son, Matthieu, decided to recreate his family’s French artisan oil mill stateside using nuts grown in the fertile Central Valley of California. 

To create the authentic flavors and quality, they use unique French methods of expelling and infusing oils. They replicated the century-old equipment by having new equipment custom-made, and trained their American staff the old-world way of doing it. The process starts by roasting the nuts in cast iron kettles, expeller-pressing them and then filtering the extracted oil to create rich, vibrant oils full of flavor for any dish.

Ready to get cooking? Here are a few of our favorite oils that are staples in our pantry: 

Infused Garlic Oil: La Tourangelle uses a unique French infusion method involving slow, low temperature maceration to create this oil, which allows for delicate flavors. Perfect for dipping, drizzling, marinating, dressings and high-heat cooking, it only has two ingredients: garlic and oil—no added chemicals or artificial flavors!

Try La Tourangelle’s recipe for Spaghetti with Garlic Infused Oil & Red Pepper. 

Roasted Hazelnut Oil: Hazelnuts are slowly roasted to perfection in cast iron kettles, then expeller-pressed and lightly filtered to produce the golden, aromatic oil. A well-kept secret of many top chefs, it’s ideal in salad dressings, pasta, grilled meat or fish and baked pastries. When used as a substitute for butter, it adds just enough flavors to brownies, quinoa, millet and other grains. Suitable for medium-high heat, roasted hazelnut oil is perfect for sautéing vegetables and roasted meats.

Try La Tourangelle’s recipe for Roasted Hazelnut Oil Pumpkin Muffins.

Roasted Pistachio Oil: The pistachios are kettle roasted, expeller-pressed and filtered to produce a beautiful, rich, nutty, emerald green oil. A popular addition to cookies, cakes and ice cream, this medium-high heat oil is wonderful in all baked goods is suitable for baking, sautéing, dressing and drizzling. 

Try La Tourangelle’s recipe for Pistachio, Pear & Goat Cheese Hand Pies.

Roasted Walnut Oil: California-grown English walnuts are ground and slowly roasted to perfection in cast iron kettles, then expeller-pressed and lightly filtered. The result is a yellow topaz oil that will add a rich, nutty flavor to all your dishes. You can use it in dressings, dipping and baking, or as the ultimate finishing oil for beef, lamb and shrimp.

Try La Tourangelle’s recipe for Walnut Chicken Salad on Sourdough Toast.

Avocado Oil: La Tourangelle Avocado Oil is made with a blend of virgin avocado oil. The avocado pulp is first expeller-pressed using a centrifuge then lightly filtered and "polished" using another centrifuge. Ideal for medium-high heat, this oil perfect for using in baking or sautéing. This high-quality oil is also versatile enough to be used in hair care, skincare and in DIY cosmetics!

Try La Tourangelle’s recipe for Mediterranean Baked Fish.

Toasted Sesame Oil: La Tourangelle Toasted Sesame Oil is pure, all-natural and handcrafted from high-quality sesame seeds harvested from South America or Africa. The seeds are toasted and then expeller-pressed to extract the oil, creating an oil that’s perfect for dressings, marinades or sautéing.

Try La Tourangelle’s recipe for Toasted Sesame Oil Spiced Pho.