One of the oldest makers of a broad spectrum of artisan oils in the world, La Tourangelle has two production centers, one in France and the other in Woodland, California. The California facility is good news for everyone in North America because it provides LT with access to the Central Valley which grows high quality seeds and nuts. It also takes the sting of the import duties of the French oil out of the price tag a bit.
Whether in Cali or France, the oil is still made very much in the tradition of artisan small batches that are simply ground and expeller-pressed using century-old hydraulic French presses that slowly and mechanically extract oil from their well-sourced nuts.
They make such a wide variety of specialty nut, seed, and fruit oils, as well as a few combination oils, like their Wok Oil, that are all best of the best.
Not only is the oil made well, but it is shipped intelligently.
So many of the oil companies, for some reason, think that you need to SEE the oil, so they all put out bottles that are really not designed well for oil storage. You want your oil in an opaque container in a cool, dry, room temp part of your kitchen. By putting the oil into opaque containers, with top-grade pour spots, LT makes their oils hold their shelf life better, pour more easily without gumming up or as frequent cleaning of the can, and uses metal that has less interactive problems than some of the cheap plastics which other oils are shipped in.
La Tourangelle is honored with my Jazz Chef Gold Purveyor award because they continue to honor the traditions, and produce oil that makes me, and you, look smart for using it, because it makes everything taste so great!
† Sadly, I'm allergic to walnuts, so I had to rely on the taste testing of a fellow home chef whom I trust. It, apparently, did not disappoint.