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La Tourangelle Walnut Oil Roasted -- 16.9 fl oz

La Tourangelle Walnut Oil Roasted
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La Tourangelle Walnut Oil Roasted -- 16.9 fl oz

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La Tourangelle Walnut Oil Roasted Description

  • Artisan Oils
  • Handcrafted in California with 150 years of French tradition.
  • Distinctive, flavorful and all-natural
  • Contains an Average of 1.24g of Omega-3 Per Serving
  • Contains an Average of 2g of Omega 9 Per Serving
  • Non-GMO Project Verified
  • Kosher

La Tourangelle handcrafts this roasted walnut oil in Woodland, California strictly following the 150-year-old traditional methods of its French sister oil mill. Slowly roasted to perfection, expeller-pressed and lightly filtered, this oil adds a rich walnut taste to salad dressing, pasta, grilled meat or fish, baked pastries, and is perfect to dip with bread.


Suitable for medium-high heat: Perfect for sauteing, baking, dipping, blending into a dressing/sauce, or drizzling on a finished dish.
Free Of
Gluten, GMOs, sodium and animal ingredients.

*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 mL)
Servings per Container: 34
Amount Per Serving% Daily Value
   Calories from Fat130
Total Fat14 g22%
   Saturated Fat1.5 g7%
   Trans Fat0 g
   Polyunsaturated Fat10 g
   Monounsaturated Fat2.5 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
Other Ingredients: 100% Pure walnut oil. (Walnut)

May contain trace amounts of tree nuts, sesame seeds and peanuts.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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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Roasted Fennel With Citrus-Walnut Dressing

Looking for a beautiful, fresh and flavorful entrée salad for your table? This roasted fennel recipe is memorable for its distinct anise-like aroma and flavor. Roasting fennel adds sweetness and pairs perfectly with the tart, bright notes of this homemade citrus-walnut dressing. After roasting with walnuts, serve fennel atop a large platter garnished with fennel fronds. For convenience, make the components of this dish in advance and plate when you’re ready to serve. A Decorative White Platter Has Roasted Fennel, Orange Segments, Walnut Pieces and Garnish to Represent a Roasted Fennel Recipe |

Roasted Fennel With Citrus-Walnut Dressing

  • 2 fennel bulbs (medium sized)
  • 2 Tbsp. olive oil
  • 1 tsp. chili powder
  • Pinch cayenne pepper
  • 1/2 tsp. salt
  • Black pepper to taste (freshly ground)
  • 1/2 cup walnuts (roughly chopped)

Citrus-Walnut Dressing

  • 1 orange (zested)
  • 4 Tbsp. fresh orange juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. walnut oil
  • 1/4 tsp. salt
  • Black pepper to taste (freshly ground)


  • 1 naval orange (peeled and cut or segmented)
  • Fennel fronds (chopped)
  1. Preheat oven to 400 degrees F. Line sheet pan with parchment paper and set aside.
  2. Prepare fennel bulbs by cutting off stalks, fronds and root ends. Discard stalks and roots, and coarsely chop fronds to use as garnish. Cut fennel in half lengthwise then into wedges. (Note: To keep each wedge intact, cut through the inner core.)
  3. In medium bowl, toss fennel wedges with olive oil, chili powder, cayenne, salt and pepper until evenly coated.
  4. On prepared sheet pan, arrange seasoned fennel in single layer and roast 30 minutes or until fennel is brown and soft.
  5. Flip fennel, sprinkle walnuts on top and continue roasting 15 minutes.
  6. While fennel roasts, prepare citrus dressing. In small bowl whisk together orange zest, orange juice, olive oil, walnut oil, salt and pepper.
  7. To serve, arrange roasted fennel and orange slices on large platter, garnish with toasted walnuts, chopped fennel fronds and citrus walnut dressing. Top with fresh black pepper.
  • Serve on top of baby arugula or watercress for a plated first-course salad.
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