FRENCH ROASTED WALNUT OIL

FRENCH ROASTED WALNUT OIL

$22.95

Our handcrafted, French Roasted Walnut oil follows strict 150 year-old traditional methods. Slowly roasted to perfection, expeller-pressed and lightly filtered.  This oil adds a rich walnut taste to salad dressing, pasta, grilled meat, fish, baked pastries, and is perfect to dip with bread. Make terrific dressings blended with our Red Apple, Strawberry or Blackberry-Ginger Balsamic Vinegars!

QUANTITY: 12.7oz

SKU: IOL305 Category: Tags: ,

Description

FRENCH ROASTED WALNUT OIL

Our handcrafted, French Roasted Walnut oil follows strict 150 year-old traditional methods. Slowly roasted to perfection, expeller-pressed and lightly filtered. This oil adds a rich walnut taste to salad dressing, pasta, grilled meat, fish, baked pastries, and is perfect to dip with bread. Make terrific dressings blended with our Red Apple or Blackberry-Ginger Balsamic Vinegars!

FRENCH ROASTED WALNUT OIL & BALSAMIC PAIRINGS

18 year-old traditional balsamic, 12 year-old aged balsamic, Black Cherry balsamic, Fig balsamic, Red Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blackberry Ginger balsamic.

SUGGESTED PROTEINS

Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood

SUGGESTED VEGETABLES

Roasted & Grilled vegetables, spinach salad

OTHER APPLICATIONS

Drizzle over hearty soups, sweet potatoes, trout

VINAIGRETTE PREPARATION

Homemade Salad Dressing: Combine 1 part French Roasted Walnut Oil with 1 part balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.

MARINADE PREPARATION

Combine equal parts French Roasted Walnut Oil with equal parts balsamic vinegar. We recommend preparing enough to cover the meat. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours. Note: For Fish, Seafood (catches from the water) we recommend rubbing the olive oil into the raw meat in the absence of the balsamic vinegar for approximately 30 minutes. We remove the balsamic during the marinade to eliminate the chance of the acidity in the vinegar from “cooking” the delicate meat. After cooking toss/drizzle meat with combination of French Roasted Walnut oil and Balsamic.

HEAT APPLICATIONS

Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

RECIPES USING FRENCH ROASTED WALNUT OIL

FRENCH ROASTED WALNUT OIL NUTRITIONAL INFORMATIONS

French Roasted Walnut Oil
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Additional information

Weight 1 lbs
Dimensions 12 x 9 x 5 in

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