Olive Oils from Provence

Thanks to its organoleptic and gustatory qualities, olive oil is one of the most qualitative oils on the market. It is a pure essence, which it is necessary to know how to choose well.

Condiments are an essential element in the success of preparations. And, the choice of a good olive oil will bring taste and a unique touch to your dishes.

Good to know: An extra virgin olive oil is an oil from the first cold extraction. This method preserves the taste qualities and involves a mechanical process without chemical treatment. Extra-virgin olive oils have an acidity level of less than 0.8%, and have an impeccable taste.

There are differences between the varieties of olive oils. In fact, they can be classified into three categories: the fruity green, the fruity black and the fruity black.

Green fruity: With a slight bitterness and ardence, green fruity olive oils are fresh and fluid in the mouth. We find intense aromas of cut grass, artichoke and green fruit that awaken the taste buds.

The ripe fruity : The ripe fruity olive oils have a lot of roundness in mouth with aromas of dry almonds, hazelnuts, ripe apples, ripe fruits.

The fruité noir: It is a very sweet olive oil without bitterness or ardency with aromas of cocoa and mushroom.

The extra virgin olive oil can be used raw or cooked, for seasonings, at the bottom of a frying pan, or in the oven for frying as a finishing touch. It resists very well to heat, with a smoky taste at 210°C.

Olive oil is not one of the 14 allergens subject to mandatory labelling under the European INCO Regulation — this regulatory list includes the substances responsible for over 90 per cent of allergic reactions recorded in Europe (gluten, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin, molluscs). A genuine allergy to olive oil itself therefore remains extremely rare: the extraction process removes the vast majority of the plant proteins that cause allergic reactions, whilst it is precisely exposure to these proteins – and not the fat itself – that triggers an allergy. If you have a diagnosed food allergy or are in any doubt, we recommend that you consult an allergist before consuming any olive oil.

A good quality oil is often difficult to spot. The choice is wide: there are several oils, from different countries, with different names (extra virgin oil, olive oil, PDO etc. ...).

But, several criteria should be taken into account to identify a good olive oil.

It is advisable to opt for an extra virgin olive oil. Its origin, variety, PDO (Protected Designation of Origin) or DOP (Italian equivalent of PDO) should be indicated on the label.

Here are some tips to make the right choice:

1. It is preferable to choose olive oil from a producer, to oil from a cooperative, a trader or a large international company.

2. An olive oil can be kept for two years, provided it is well made and well preserved. It is advisable to buy dark green glass bottles that prevent daylight. Also, remember to check the date of conservation, indicated on the bottle, the vintage.

3. There are several taste indicators that can determine if the olive oil is rancid, if it has a very pronounced nutty taste, or if it has a greasy texture in the mouth. One can also identify a taste that is close to vinegar if the olives used have undergone fermentation with oxygen. This fermentation develops aromas that can be found in red wine.

4. A good olive oil should become cloudy and solidify in less than 2 hours.

5. There is no secret, an olive oil is worth its price. A very good quality olive oil will sell for a minimum of 20€ per liter.