My love for good oil is immoderate, but I still use it in moderation. As you do. Toasted oils and infused oils are the epitome of flavor bliss, so I was tickled pink when La Tourangelle offered to send a few samples. I was already familiar with the brand of course, and actually do purchase their products as a frequent treat.

While one might argue that La Tourangelle oils aren’t the cheapest compared to more regular types of oil, one should also bear in mind that you don’t need to add a ton to dishes in order for their flavor to pop. It’s obvious that a roasted oil or an infused oil packs way more punch than a more neutral-flavored type of oil.
I love to use Roasted Walnut, Pecan, or Peanut oils in pie crusts. (I have a super flaky, super simple, super awesome recipe to share very soon.)
A tiny drizzle of avocado oil is my go-to on summertime tomatoes, refreshing salads, avocado toast, and in different types of hummus.
Roasted Peanut and Sesame oils are the best to prepare stir-fry tofu and veggies, or as a last-minute drizzle added on top. I’m making this today, with stir-fried super firm tofu instead of what’s in the original recipe of course, and will be using roasted peanut oil in order to further boost the peanutty flavor profile. Can’t wait.
Pleasantly buttery AvoCoco oil (a blend of avocado oil and coconut oil, as the name surely indicates) can be used in muffins, quick breads, and to make pudla or tofu scrambles.
Roasted Pistachio oil is a winner as part of the dressing for Moroccan-inspired dishes with a drizzle of pomegranate molasses as a perfect sidekick. Also awesome to drizzle over avocado toast (I misspelled this as “avocato”) along with a sprinkle of pistachio dukkah, why not?
After receiving the generous batch of oils pictured up there, I purchased Thai Wok oil and Pan Asian Stir Fry oil to make all types of beloved Asian- and Thai-inspired dishes.

I also received a little sample pouch of Pesto oil that we tried with freshly baked mini baguettes and the most flavorful tomatoes on the vine one could dream of. All the pesto-y loveliness you’d expect, without the work. I already ordered a bottle of it that we use parsimoniously but with great pleasure on simple summery lunches of pasta and fresh tomatoes.

Needless to say that the few new-to-me flavors I’ve enjoyed here only cement my love for La Tourangelle brand, and that I’ll be happy to remain a faithful customer and to discover new flavors when they appear, for years to come. As a matter of fact, I just noticed that when you sign up for their newsletter on their website, you receive a 20% off coupon. I put mine to good use and ordered a couple of bottles of the oil I use the most (Roasted Peanut) and one each of those I hadn’t tried yet (Herbes de Provence, Basil, and Garlic). It’s worth noting that shipping is free for orders over $50 in the States too (except AK and HI).

Coming very soon: a great bunch of recipes in which I used these oils, but that can also be made with regular oils if need be. To name but a few: Miso Sweet Potato Galette, Baked Jammy Overnight Oatmeal, Ponzu Sesame Young Carrots, and more.

Oh and this ratatouille tart below? There is Roasted Walnut oil in the crust, as well as in the thin layer of homemade pesto that’s at the bottom of the vegetables, and a tiny drizzle on top for good measure. It was so dang good and I think you’ll agree that the vegetables used in it were too damn cute.