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La Tourangelle

We make high quality oils packed in beautiful tins. In France since 1867- In California since 2003 https://linktr.ee/latourangelleartisanoils

29/10/2026

Last week, we gathered with Stuart Brioza & his uber-talented culinary team for an oil tasting.

Stuart Brioza & Nicole Krasinski are the husband & wife duo behind Atomic Workshop, the San Francisco hospitality group that operates three of the city’s most celebrated restaurants, including State Bird Provisions, The Progress, and The Anchovy Bar.

Story continued in captions…

Across their three restaurants, Stuart (right) and Nicole have built a reputation for inventive cooking and an approach to hospitality that’s entirely their own.

We’re honored that our oils are among the handpicked ingredients in their kitchens.

We spent the afternoon together tasting oils, talking ingredients, production methods, flavor profiles, and culinary applications.

Aroma, texture, intensity, finish. Tasting oils side by side offers a closer look at the characteristics that distinguish each unique profile.

At Atomic Workshop, the team is equal parts ingredient-minded and design-minded.

In their spaces, every inch is a testament to good taste.

In their spaces, every inch is a testament to good taste.

In their spaces, every inch is a testament to good taste.

In their spaces, every inch is a testament to good taste.

In their spaces, every inch is a testament to good taste.

Connecting with the people who use our products reminds us why we do what we do. At the end of the day, it’s the community surrounding us that makes us tick.

To Stuart, Nicole, and the team at Atomic Workshop, thanks for a great afternoon. We’re so proud to be a small part of the magic you create.

28/10/2026

Stuart Brioza and Nicole Krasinski are the husband-and-wife team behind three of San Francisco’s most celebrated restaurants: State Bird Provisions, The Progress, and The Anchovy Bar.

Last week, we gathered with the uber talented team at State Bird Provisions for an oil tasting.

Here’s some highlights—story continued in captions…

Across their three restaurants, Stuart (right) and Nicole have built a reputation for inventive cooking and an approach to hospitality that’s entirely their own.

We’re honored that our oils are among the handpicked ingredients in their kitchens.

We spent the afternoon tasting oils, talking ingredients, production methods, flavor profiles, and culinary applications.

Aroma, texture, intensity, finish. Tasting oils side by side offers a closer look at the characteristics that distinguish each unique profile.

Here’s a few we tasted.

At State Bird Provisions, the talented team is equal parts ingredient-minded and design-minded.

Every inch of the place is a testament to good taste.

Every inch of the place is a testament to good taste.

Every inch of the place is a testament to good taste.

Every inch of the place is a testament to good taste.

Exchanging ideas with the people who use our products regularly reminds us why we do what we do. At the end of the day, it’s the community surrounding us that makes us tick.

To Stuart, Nicole, and the team at State Bird Provisions, thanks for a great afternoon. We’re proud to be a small part of what you do.

26/10/2026

Everyday EVOO, two ways 〰️ Smooth & Fruity for a flavor that’s chill, but fruity. Bold & Bright is zesty, crafted for folks who enjoy a little kick.

22/10/2026

Homemade Hazelnut Butter 〰️ a little bit spicy, a lotta bit creamy (or crunchy—the choice is yours). Spread it on your sourdough toast for a tasty fall treat that’s worth the make. Plus, it keeps in the fridge for up to a month, so you’ll have it on hand for baking season, which is, well, unofficially here.

The star ingredient is our decadent Roasted Hazelnut Oil, made the old-fashioned French way. First, we crush hazelnuts into a paste and roast it in a cast iron kettle, creating a specialty gourmand oil that we later mix with a lighter hazelnut oil for a flavor you can drizzle generously. It’s a culinary oil worth keeping on hand.

INGREDIENTS
• 4 cups raw hazelnuts
• tsps raw sugar
• 1 Tbsp Hazelnut Oil, plus more as needed
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp ginger
• 1/8 tsp allspice
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/4 tsp salt

STEPS
1. Preheat oven to 350 degrees F. Spread hazelnuts onto a large baking sheet and evenly distribute in one layer. Roast for 10-12 minutes or until slightly golden.
2. Allow nuts to cool for 5 minutes, then transfer to a large kitchen towel. Wrap nuts in towel and roll the nuts so that skins of the hazelnuts are removed. Keeping the skins on is okay, although your nut butter will not be as creamy.
3. Transfer the toasted nuts to a food processor. Process on high until smooth, scraping down the sides as needed. Add sugar and Hazelnut Oil while blending. Continue to process until you reach desired consistency.
4. Once blended, add spices and salt. Continue to blend for 30 seconds. Pour into a container. To keep fresh, store in the fridge for up to 1 month.

20/10/2026

Our top 10 ways to use Infused Garlic Oil (in no particular order):

1. Linguine with Mussels or Clams 🍝 For an expert canned option, we use MISS CAN U.S.’s Razor Clams in Brine. After cooking and draining the pasta, drizzle with Infused Garlic Oil and toss— this step keeps the noodles from sticking together.

2. Homemade Poke (or Macrobiotic) Bowls 🥗 Drizzle to finish before serving for flavor in every bite.

3. Spatchcock 🍗 Infused Garlic Oil has an exceptionally high smoke point, which makes it our go-to oil for high-heat marinades. Expect a flavor that endures and charring in all the right places.

4. White Bean Soup 🍲 But really, any hearty soup. For a soul-warming base, heat Infused Garlic Oil + a few tablespoons of butter in a Dutch oven to soften or cook onions, herbs, etc. This step sets the stage for flavor.

5. Grilled Pizza 🍕🍄‍🟫 Especially for white pies. Especially with mushrooms. You get the point.

6. Stovetop Popcorn 🍿 Drizzle, sprinkle with sea salt and herbs. A warning: make extra. You’ll be asked to share.

7. Homemade Udon or Ramen 🍜 If you don’t have black garlic paste (a favorite ramen topping over here) on hand, Infused Garlic Oil is a pretty close second.

8. Oven-Warmed Baguette 🥖 Before heating, use a paring knife to make a shallow slit across the top and drizzle. As the bread heats, it absorbs the flavor like it was part of the recipe.

9. Fancy Sheet Pan Veggies 🫛 Lately, that’s been green beans, and we recommend jumping on this bandwagon. Drizzle and toss with toasted macadamia nuts. And if you’re feeling extra, add some pomegranate seeds to the mix.

10. Mashed Potatoes 🥔 Drizzle before mashing or to finish. We like to add a little sour cream and Parmesan to the mash for a little tang. If you’re going the Mandoline route (e.g. Pommes Anna), Infused Garlic Oil delivers the perfect crispy edge.

07/10/2026

This week’s update from our olive grove in Woodland, CA. Follow along as we prepare for our 2026 Estate Extra Virgin Olive Oil Harvest.
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05/10/2026

𝗖𝗟𝗔𝗦𝗦𝗜𝗖 𝗙𝗥𝗘𝗡𝗖𝗛 𝗩𝗜𝗡𝗔𝗜𝗚𝗥𝗘𝗧𝗧𝗘: a cinch to make that makes savory more delicious. Mix it and dress or drizzle when it’s time to serve salads, vegetables, fish, chicken or whatever’s on the menu:

• 4 Tbsp La Tourangelle California Walnut Oil
• 1 Tbsp Balsamic Vinegar (or vinegar of choice)
• 1 tsp Dijon mustard
• Salt and pepper to taste

01/10/2026

Tomato season might be over, but carrots are peaking right now. In the fall, chillier weather causes carrots to convert starches into sugars, making autumn carrots extra sweet. And we’ve got a recipe for that. Carrot cake lovers, heed the call & head to the link in bio for the fluffiest, nuttiest, and down right most delicious version out there.

29/09/2026

The thing about life? A lot can change in a week. Especially in the olive groves at our mill in Woodland.

As harvest approaches for our Organic 2026 Estate-Grown Olive Oil, we’re actively playing the waiting game—monitoring a few different signals along the way. One of the easiest to see is color.

Compare our Arbequina olive samples from 9/15 and 9/22. Most are still green, but after only a week, a few are beginning to blush. That shift is one sign the fruit is moving closer to maturity.

As harvest gets closer, we continuously sample, tracking color change alongside oil content, moisture, and other factors.

We’re watching for the point when roughly half the fruit has begun turning away from green—one of the signs that we’re entering the harvest window. As for when, exactly? Well, that’s a question only the olives can answer.

28/09/2026

There’s a chill in the air, but this rustic and surprisingly simple seafood stew is the perfect recipe to warm you up. Grab it in the link in bio 🍲

Adresse

Saumur

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