Summary
Olive oil from Provence is aolive oil produced in the region of Provence, in France. It is obtained from olives grown in this region and pressed using traditional methods.. It is known for its exceptional quality and characteristic flavor.. Olive oil from Provence is often used in Provençal cuisine and can be used in many recipes, including salads, the marinades, the sauces, meat and fish dishes and vegetable dishes. It is also used as a condiment and can be used to season dishes before serving.. Olive oil from Provence is considered one of the best olive oils in the world and is highly valued for its nutritional and medicinal properties..
Extra virgin olive oil ?
Extra virgin olive oil is a high quality olive oil obtained by cold pressing olives. It is considered the highest quality olive oil available on the market and is produced from healthy, ripe olives that have been hand-picked and pressed quickly after harvest.. Extra virgin olive oil is produced without the use of solvents or chemicals and must meet strict quality criteria to be considered as such.. It is considered to have a fruitier taste and a fresher flavor than theextra virgin olive oil and is often used in salads, the marinades and the sauces. It can also be used to season dishes before serving..
organic Provence oil
Organic olive oil from Provence is produced from olives grown according to the principles of organic farming. This means the olives are grown without using synthetic chemicals, such as pesticides or fertilizers, and that the oil processing methods are environmentally friendly.
Organic olive oil from Provence is subject to the same quality requirements as traditional olive oil from Provence, but it must also meet strict organic production criteria, set by national and international standards.
By buying from organic olive oil from Provence, consumers can be assured of the origin and quality of the olive oil they buy, while supporting environmentally friendly agriculture. Organic olive oil from Provence can be enjoyed on its own, as a condiment, or as an ingredient in dishes and recipes of Provençal cuisine
Harvesting olives in Provence
Harvesting olives in Provence is a process that usually takes place from November to January, when the olives are ripe and ready to be picked. Olive harvesting can be done by hand or with machines, depending on the type of olive tree and the chosen harvesting method. Hand harvesting is often considered the gentlest and most tree-friendly method, because it allows the olives to be picked without damaging the tree. Hand harvesting is also more expensive than mechanical harvesting, but it makes it possible to produce a better quality olive oil. After harvest, the olives are sorted and cleaned before being pressed to extract the oil. Olive oil produced from hand-harvested olives is often considered higher quality than that produced from machine-harvested olives..
Olive oil for cooking ?
Olive oil is a popular cooking oil due to its distinct flavor and nutritional properties. It is rich in monosaturated fatty acids, which can help lower bad cholesterol and prevent heart disease. It is also rich in antioxidants, which can protect body cells from damage caused by free radicals.Olive oil is generally used at low temperatures, as it can decompose and produce harmful substances when heated to high temperatures. It is therefore often used to season dishes before serving them or to cook over low heat., as in casseroles. It is recommended to choose a premium quality olive oil, like extra virgin olive oil, for cooking, because it is more resistant to heat and retains its nutritional properties better.
How to store olive oil ?
To store olive oil optimally, it is recommended to store it in a cool and dark place, like a closet or wardrobe. Olive oil can go rancid when exposed to light, heat and oxygen, it is therefore important to store it in a well-closed container and use it within a reasonable time.. It is also recommended not to completely fill the container with olive oil to prevent it from oxidizing too quickly.. If you do not use olive oil frequently, it is recommended to store it in the refrigerator to prolong its shelf life. Whether the olive oil has been heated or used for frying, it is recommended to discard it and replace it with a new one, as it may have lost its nutritional properties and taste bitter.
The traditional processing of olive oil in Provence
The traditional processing of olive oil in Provence generally follows the following steps :
- Olive harvest : the olives are harvested by hand, using rakes or nets, when ripe but still green. Harvesting is usually done between November and December.
- Crushing of olives : the olives are crushed using stone millstones, to obtain a paste of olives.
- Mixing the dough : the olive paste is mixed using a mixer, in order to separate the oil from the other constituents (eau, fibers, etc.).
- Oil extraction : the oil is extracted from the paste by pressing it using a hydraulic press, which exerts strong pressure on the dough to extract the oil.
- Oil filtering : the oil is filtered using cloth filters, to remove impurities
- do not leave air in the bottles in order to preserve the oil from oxidation.
- Oil storage : the oil is stored in a cool, dry place, protected from light, in order to preserve its taste and nutritional qualities.
It is important to note that the processing of olive oil in Provence may vary slightly depending on producers and production methods used. Some processing steps can be modified or simplified, while others can be added, such as the sorting of olives before crushing, or oil cooling before filtering.
