Moulin de la Tour Toasted Almond Oil

Moulin de la Tour Toasted Almond Oil

100 ml. Wonderfully toasted Almond oil from Moulin de la Tour
Made from the highest quality nuts
From the heart of nut country in France
Perfect as a salad oil or almond oil cake
Available only from ChefShop

Located in Saint Nathalène, just 9 km outside of Sarlat, the 16th century water mill of Moulin de la Tour produces unrefined nut oils in the most traditional of ways, from walnuts, hazelnuts, and almonds of the highest quality imaginable. They are lightly toasted to produce full, warm flavors, and because of the quality of the nuts and the care taken in pressing, they have a smooth finish - unlike many commercial oils which finish with a mouth puckering astringency.
The Dordogne, also known as the Périgord, is the heart of French walnut country, as it has been for a host of centuries. The area has a temperate climate, though summers are hot and dry. Picturesque river valleys support a rich variety of local agricultural produce. Particularly famous are black truffles, foie-gras, and walnuts. Drive through the green valleys of the Périgord Noir and you cannot help but be struck by the majestic groves of walnut trees that grace the landscape. Although the trees you see today are newer, there is evidence that the walnut has existed in this corner of the world for 17,000 years or more.

The oil is filtered and then aged for several weeks. In addition to walnuts, Moulin de la Tour also grinds locally grown hazelnuts and almonds. The mill is still a community resource in much the same way it would have been in centuries past; anyone can bring in a pile of nuts to be processed, and can pay either in cash or in kind, by leaving 20% of their oil for the mill to sell.

Although they make some divine vinaigrettes, once you taste these oils you will use them like the French, for their flavor - with the rich and distinct flavor of hazelnut or almonds or walnut adding new layers of complexity to a wide variety of dishes. They are especially good when you pair them with lighter acids such as lemon juice or verjus or smaller than normal amounts of champagne or sherry vinegar. These oils are much more flavorful than normal salad oils, so you need less to dress a salad.

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