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The characteristics of our oil

 

 

The characteristics of our oil

Extra virgin and of superior category

A virgin oil is produced from the fruit of the olive tree solely by mechanical means or other physical means, under conditions that do not lead to any change in the oil and do not involve any processing other than washing, decantation, centrifuge and filtration.

An extra virgin olive oil is an oil whose free acidity, expressed as oleic acid, is at most 0.8 g per 100 g and the characteristics of which conform to those set down for this category.

 

The conditioning

Our olive oil is available in metal containers of 0.25 ; 0.50 ; 1 and 2 Liters, and in food-grade plastic containers of 3 and 5 liters and equally in a range of specially-created elegant bottles of 1 liter – 0.75 liter - 0.50 liter and 0.25 liter.

Our bottles have special tops that mean they cannot be reused, are tamperproof and very practical to use. All you have to do is unscrew the green grooved part of the top and pour out the oil.

Bottling is carried out by us at the mill in our laboratory checked by health and safety inspection services (Socotec- Euro hygiène-Véritas) just as are our other installations. We condition our oil according to our needs and sales.

 

 

Cold extraction

During the manufacturing process, the temperature of the paste and of the oil must never exceed  27° C. Numerous checks are carried out and the temperature is constantly recorded at various points along the production chain.

Above 27° C, the aromas of the oil become volatile and the organoleptic properties of the oil would be reduced.

 

 

Produce of France

This statement guarantees that the olives were indeed harvested in France and the oil produced in France. This statement is mandatory.

 

 

 

Unfiltered

The juice of the fruit has not been filtered; the micro-pulp of the olive is still therefore in suspension.

This pulp naturally decants itself in a vat more or less rapidly. It may occur that a deposit forms in the bottle. It does not alter the quality of the oil in any way.

 

Optimal use-by-date and Conservation

The optimal use-by-date is the date of bottling plus 18 months. Once passed this date, the oil can still be consumed but you should be aware that olive oil, unlike wine, does not improve with age; it will therefore have a tendency to progressively lose its characteristic aromas.

Olive oil rapidly oxidizes in light; it is therefore recommended that it be kept sheltered from light and from heat and humidity to avoid it deteriorating. The ideal storage temperature is between 15 and 25 degrees Centigrade. A lower temperature risks the oil congealing which, while it will not change its quality in any way, is not very presentable.

 

Traceability

In addition to the traceability imposed by the specifications of our AOP, we respect food traceability requirements and add a consignment number on each bottle or container that we put on sale.

This number enables us to follow-up in the event of a failure in the quality of the product and, by it, the consumer can know the traceability of the oil right up to the initial suppliers (contributors).

Moulin Coopératif de Mouriès - Quartier du Mas Neuf - 13890 Mouriès - E-mail : contact@moulincoop.com