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Etiquetage des huiles

 

First Pressure / cold extraction

« First cold pressure » and « cold extraction ». These two names nominate an identical quality of olive oil whose the production processus does not have a warm-up upper 27°C. The only one difference is the technique used from the mill. If olive oil is just decanted or filtered, it will be called "pressure", if this one has been place in a centrifuge (separation of oil from its impurities), it will be called "extraction". In view of the standards on the fact that olives have to be fiddled close to its harvest place (for fermentation concerns) and mills are hetting modernized (with a lot of late beside wine estate), it is becoming more and more difficult to produce a so-called first cold pressure oil. This difference of technique does not lead to a taste difference. Everything is in the know-how of the oil miller master. The word "First" refer to a technique which consisted of taking up the pulp, soaking it in the water and repressing it. This technique known as "Second pressure" is no longer widely used. "Crushed on Stone Grindstone" This means that the olive oil was obtained by slow grinding of the olive on a stone millstone, making it possible not to heat the product and obtain an optimum quality. "Extra virgin olive oil" means extra virgin olive oil when its acidity does not exceed 0,8 °. Extra virgin olive oil is the only name to select for quality. All our oils are extra virgin.

 

Differents categories of olive oil :

"Virgin olive oils" are obtained from the fruit of the olive tree solely by mechanical or other physical processes under (thermal) conditions which do not result in oil changes, Having undergone no treatment other than washing, decanting, centrifuging or filtration, except solvent oils or mixtures with oils of other kinds. These are pure fruit juices and the lower the acidity of the oil, the better the quality. They are classified in descending order of quality as "extra virgin olive oil" (absence of organoleptic defect, presence of fruity, and acidity of less than 0.8% expressed as oleic acid), "virgin olive oil" (intensity Maximum organoleptic defects 3.5 out of 10, maximum acidity 2%), "current virgin olive oil" (maximum intensity of organoleptic defects 6 of 10 and maximum acidity 3.3%) and "lampante virgin olive oil" Organoleptic defect greater than 6 out of 10 and / or acidity greater than 3.3%). In the European regulation, the category "common virgin olive oil" does not exist and the corresponding oils are grouped under the category "lampante virgin olive oil".

"Refined olive oils" are obtained by the (industrial) refining of virgin olive oils, the free acidity of which in oleic acid may not exceed 0,3 g / 100 g and the other characteristics of which are in conformity To those foreseen for this category.

 

'Olive oils composed of refined olive oils and virgin olive oils' consist of a blend of refined olive oil and virgin olive oils other than lampante, Free acidity may not exceed 1.0 g per 100 g.

 

"Crude olive-residue oils" are obtained by solvent treatment of olive pomace, excluding oils obtained by any mixture with oils of other kinds.

 

"Refined olive-pomace oil" is obtained by the refining of crude olive-pomace oil, the free acidity of which can not exceed 0.3 g per 100 g.

 

"Olive-pomace oils" are obtained by blending refined olive-pomace oil and virgin olive oil other than lampante, the oleic acid content of which does not exceed 1.0 g per 100 g.

 

In conclusion :

You just need the olive oil you use to be extra virgin (our house only offers extra virgin olive oil). Do not rely on the label, there is no indication of any quality of the product. Europe has standardized labeling and it is possible to label very little information on the product. The only thing that should guide your selection is tasting. It is a very long job to taste a lot of oil and make a choice in relation to one's own perception of the good. Test, test and re-test ... Selection is a path unique to everyone.