La Tourangelle Roasted Pecan Oil 8.45 Fl. Oz, All-Natural, Artisanal, Great for Salads, Grilled Fish and Meat, or Pasta

I've been looking to switch things up for my homemade salad dressings from standard olive oil, so when I stumbled across this pecan oil, I immediately thought it would be amazing with my maple vinegar. I was not disappointed. This is rich, buttery, and warm -it has a wonderful pecan flavor that make it perfect for salad dressings, drizzling, dipping, or adding to baked goods (brownies would be SO. GOOD.) I've only had it long enough to make a few variations of vinaigrette, but it's so amazing that I can't see myself not keeping this stocked in my pantry. I have several different kinds of nut, avocado, and grape seed oils from this manufacturer and enjoy all of their products. Next on my list is their pumpkin seed oil - they have a great product line up and everything has been flavorful and top notch quality. Up your culinary game and personal health by adding healthier, more flavorful oils to your kitchen staples. You won't regret any selections from this company.

AND NATURALY SWEET.. GREAT IN SALADS PANCAKES DESERTS CEREAL OATMEAL SOAKED FOR US WE CANOT DO COOKED OATMEAL GREAT ON SO MANY CHOICES EVEN SOUP - NJOY❣️🌈✨💚💜🩷🌼prefer it in a gLass bottle tho, bOo🫤

This oil is my absolute favorite. The toasted pecan aroma and flavor are 100% perfect and its high smoke point makes it a great oil for quick frying things. I highly recommend this for use in cooking fish or steak. The nuttiness brings about a depth of flavor that complements both meats in a way that is difficult to describe. Panko and crushed Pistachio encrusted baked flounder is my best example. Dip the filets in melted butter with a little dry seasoning (powdered onion, garlic, paprika, lemon) then coat them with a good mix of half Panko crumbs and half crushed or even fully powdered pistachios. Bake 10ish min at 400(depending on fish thickness) or until it is white, juicy and starting to flake. Take them out the oven right before they're fully done and let them sit for 10 min to cool and finish cooking the inside with residual heat.

This is so tasty. I tried it first and wow, it is yummy. Then I roasted some vegetables with it. Then I coated the pan with it and talk about elevating a dish. I made a harvest vegetable egg casserole instead of the planned frittata (because the cast iron was not big enough) in a 9x13 and used this and I cannot say it made it easier to remove from the pan, but the flavor was sure there. I dithered on buying this for quite a period and I am glad I finally did it. Will definitely buy again when I run out.

nice flavor