produces a wide range of unusual nut oils: roasted pecan and pistachio, toasted pumpkin seed, avocado. If my life were different, I’d buy them all and spend the rest of my years bathed in their roasty, toasty deliciousness.
But given the price, the size of my kitchen and the fact that oils don’t stay fresh forever, I’m forced to narrow it down to just one: Roasted Walnut Oil. Rich, deep and complex, this oil captures the essence of roasted walnuts without being too overpowering.
It's uses are endless: in a vinaigrette (especially for stronger assertive greens like arugula), tossed with walnuts and other nuts before roasting, as a dipping sauce, in biscotti. And from their recipe files: on popcorn, in a pesto or even in a carrot cake!
My biggest challenge with this oil is to keep it fresh. Recently, I’ve hit on a great solution: share it. Either split a container with a friend or decant some into a pretty bottle, glue on a handmade label and tie it with string to make a great hostess gift.
(Image: La Tourangelle) and (Dana)