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La Tourangelle 100% Organic Extra Virgin Olive Oil -- 25.4 fl oz

La Tourangelle 100% Organic Extra Virgin Olive Oil
  • Our price: $12.99

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La Tourangelle 100% Organic Extra Virgin Olive Oil -- 25.4 fl oz

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La Tourangelle 100% Organic Extra Virgin Olive Oil Description

  • Artisan Oils
  • USDA Organic
  • Kosher
  • Non-GMO
  • Early Harvest
  • Gluten Free
  • BPA Free
  • Sodium Free
  • Non GMO Project Verified
  • Kosher
  • Vegan

La Tourangelle is a passionate artisan oil producer. Over generations we have perfected the art of extracting the essence from nuts and fruits. We believe traditional methods are still the best ways to retain all the nutrients that nature provides.


Our organic olive oil is cold pressed from Picual olives, harvested early in the season in Andalcuia, Spain. This preserves their naturally high antioxidant levels and yields a wholesome, well-balanced extra fresh oil, ideal for daily cooking.


Enjoy its fruity bouquet of freshly cut grass, almond notes, and a bright peppery finish.


Heat: Medium High

Flavor: Bold



Free Of
Gluten, BPA, Sodium, GMO

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 g)
Servings per Container: 50
Amount Per Serving% Daily Value
Total Fat14 g18%
   Saturated Fat2 g10%
   Trans Fat0 g
   Polyunsaturated Fat2 g
   Monounsaturated Fat10 g
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: 100% organic extra virgin olive oil.


The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Quinoa Tabbouleh Salad with Curly Parsley

Refreshing, light and packed with nutritious ingredients, traditional tabbouleh is made with a type of cracked wheat called bulgur. This gluten-free version calls for quinoa instead and includes super fresh herbs, plus diced cucumber and tomatoes. Vitamin C-rich parsley is the star herb, with the curly variety plumping up the volume. Its bright taste is kicked up with bits of sweet mint and a dressing of olive oil and lemon juice. Tabbouleh is a perfect side to pair with lamb meatballs or baked falafel. And because quinoa is one of the few plant foods considered a complete protein, this dish makes for a great vegetarian main or satisfying lunch. Quinoa Tabbouleh in Wooden Bowl on Black & White Placemat |

Quinoa Tabbouleh Salad with Curly Parsley


  • 1/2 cup quinoa
  • ½ Tbsp. extra virgin olive oil
  • ¾ cup vegetable broth
  • 1-1/2 tsp. sea salt


  • 1 cup diced cucumber
  • 1 large tomato (diced (around 1 cup))
  • 1 tsp. sea salt
  • 3 bunches curly parsley
  • 1/3 cup chopped fresh mint
  • 1/3 cup thinly sliced green onions


  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 garlic clove (minced)


  • Feta cheese
  • Kalamata olives
  1. Rinse quinoa in fine mesh strainer under cool, running water.
  2. In saucepan over medium heat, heat olive oil, then add quinoa, stirring constantly until any water evaporates and quinoa is toasted (about 2 minutes).
  3. Add vegetable broth and salt; bring to boil. Stir, then lower heat to lowest setting and cover. Cook 15 minutes.
  4. Remove pot from heat and let stand, covered, for five minutes. Set aside to cool.
  5. In bowl, combine diced tomato, cucumber and sea salt, toss together and let sit for 10 minutes.
  6. Remove thick stems from parsley, then finely chop leaves by hand or in food processor.
  7. Strain liquid from tomato/cucumber mixture.
  8. In large bowl combine parsley, mint, green onion, quinoa and tomato/cucumber mixture.
  9. In small bowl, mix together dressing ingredients, then pour over salad and toss.
  10. If desired, add feta cheese and Kalamata olives.

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