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Olive oil is often associated with salads and dressings. Yet, a question comes up frequently : can you cook with olive oil without risk? ? The answer is oui. Contrary to some received ideas, extra virgin olive oil tolerates cooking very well when used under normal cooking conditions.

In this article, let's find out why olive oil is perfectly suited to cooking and how to use it to take full advantage of its qualities.

A preconceived idea that dies hard.

We often hear that olive oil should never be heated because it will become toxic.. This statement is false.

Scientific studies show that Extra virgin olive oil is one of the most heat-stable vegetable oils. This stability is explained by its natural composition, rich in oleic acid, a monounsaturated fatty acid particularly resistant to oxidation, as well as in polyphenols, antioxidants that protect the oil during cooking.

For cooking, we advise you to opt for our AOP Aix en Provence fruity green and Aglandau oils, because our AOP Aix en Provence matured olive oil, due to its manufacturing method, tolerates heat less well.

What is the smoke point of olive oil ?

Le smoke point corresponds to the temperature at which an oil begins to degrade and produce visible smoke.

On average :

• Extra virgin olive oil : 190 at 210 °C
• Virgin olive oil : 200 at 215 °C
• Refined olive oil : 220 at 240 °C

Or, the majority of daily cooking remains well below :

• pan cooking : 160 at 180 °C
• cooking vegetables : 140 at 170 °C
• baking : 160 at 200 °C

Under these conditions, olive oil perfectly retains its qualities.

What are the benefits of cooking with olive oil? ?

Excellent stability

Thanks to its high content of monounsaturated fatty acids, olive oil resists oxidation better than many oils rich in polyunsaturated fatty acids.

Rich in antioxidants

The polyphenols present in extra virgin olive oil help limit the degradation of the oil during cooking.. Some of these compounds are preserved, especially during gentle cooking.

An incomparable flavor

In addition to protecting food, olive oil brings unique aromas : fresh herb notes, artichoke, almond or even tomato depending on the olive varieties.

Can you fry with olive oil ?

Oui.

Olive oil can be used for frying, provided you respect a few simple rules :

• do not exceed approximately 180 °C ;
• avoid letting the oil smoke ;
• filter the oil after use if it is reused ;
• do not multiply the heating cycles.

Thanks to its stability, it often tolerates frying better than certain seed oils.

In conclusion.

Oui, it is entirely possible to cook with olive oil without risk. Thanks to its richness in monounsaturated fatty acids and antioxidants, it is one of the most stable oils for everyday cooking. As long as you don't overheat it to its smoke point., it retains its nutritional qualities while bringing an incomparable flavor to your dishes.

Choose one extra virgin olive oil produced with care allows you to take full advantage of its benefits, both raw and cooked.

Discover the different phenological stages of the olive tree, from dormancy to harvest.

The phenological stages of the olive tree : a cycle essential to the quality of olive oil

The olive tree is an emblematic tree of the Mediterranean basin whose development cycle, called phenology, directly influences the quantity and quality of olives produced. Understand the phenological stages of the olive tree allows us to better understand the work of olive growers and the factors that determine the excellence of extra virgin olive oil.

What is olive phenology ?

Phenology refers to the study of the different phases of a plant’s development depending on climatic and environmental conditions..

At the olive tree, the phenological stages follow one another throughout the year according to a calendar which varies depending on :

• Of the cultivated variety ;
• From the local climate ;
• Cultivation conditions ;
• Water availability.

Monitoring these stages is essential to optimize agricultural interventions such as pruning, l’irrigation, fertilization or protection against disease.

1. Winter dormancy : vegetative rest

During the winter, the olive tree enters a resting phase called dormancy.

During this period :

• growth is significantly slowed ;
• metabolic activity decreases ;
• the tree accumulates energy reserves.

This phase is essential to prepare for the future production season.

2. The vegetative awakening

In late winter or early spring, terminal buds begin to develop.

This step marks :

• the appearance of new shoots ;
• renewal of foliage ;
• the resumption of the physiological activity of the tree.

Budburst constitutes an important indicator for producers who adjust nutrient inputs at this time..

3. The formation of floral clusters

In spring, the flower buds evolve to give rise to inflorescences.

Each inflorescence can bear several dozen flowers.

At this point, the olive tree is particularly sensitive :

• to temperature variations ;
• to episodes of drought ;
• to strong winds.

4. Swelling of flower buds

5. Corolla differentiation (cross stitch stadium)

6. Flowering : a decisive step

Flowering generally occurs between May and June depending on the region..

The small white flowers of the olive tree appear in large numbers, but only a small proportion will give birth to a fruit. Alone 5 at 10% fertilized flowers will produce fruit.

Factors influencing flowering

The success of this phase depends in particular :

• temperatures ;
• sunshine ;
• the health status of the tree ;
• water availability.

Abundant flowering is often a good indicator of harvest potential. Very hot weather at that time, can roast the flowers of the tree and thus destroy the harvest.

7. Fruit setting : birth of future olives

Fruit setting corresponds to the transformation of fertilized flowers into young fruits.

This is a particularly sensitive phase since many fruits can fall naturally.

The factors favoring good fruit set are :

• efficient pollination during flowering;
• moderate temperatures ;
• the absence of significant water stress.

Successful fruit setting ensures a sufficient number of olives on the tree.

8. Fruit development and growth

During the summer, olives gradually increase in size.

This period is marked by :

• multiplication of fruit cells ;
• water accumulation ;
• kernel development.

L’irrigation, when practiced, must be controlled in order to promote balanced growth without altering the future quality of the oil.

9. Lipogenesis : accumulation of oil in the olive

Lipogenesis is an essential step for olive oil producers.

It corresponds to the synthesis and progressive accumulation of oil inside the pulp.

This phase mainly takes place between the end of summer and the beginning of autumn depending on the climate and the varieties..

10. Veraison : change in color of olives

Veraison marks the start of ripening.

The olives gradually pass :

• from green to yellow ;
• then purple ;
• and finally to black.

This transformation is accompanied by significant biochemical modifications which influence the flavors and aromas of the oil..

Why is veraison important ?

The stage of maturity chosen for harvest largely determines the character of the oil :

• greener olives produce fruitier, polyphenol-rich oils ;
• riper olives generally produce softer, rounder oils.

Conclusion

The phenological stages of the olive tree constitute the basis of all quality olive production. From winter dormancy to olive harvest, each step influences performance, the aromas and nutritional qualities of olive oil.

Understanding this natural cycle allows us to better appreciate the work of the olive grower.

An exceptional olive oil comes first and foremost from an olive tree that is precisely monitored throughout its growing cycle..

An exceptional olive oil comes first and foremost from an olive tree that is precisely monitored throughout its growing cycle.. It is this requirement that guides our daily work : throughout the year, we watch over our trees carefully in order to offer them the best conditions for development and to produce olive oil of remarkable quality.

The olive tree pruning is an essential step to guarantee a good harvest. Well done, it helps improve the health of the tree, to optimize olive production and extend its lifespan.

When to prune an olive tree ?

The best period for size of an olive tree is between February and April, after severe frosts and before severe heat.

Absolutely avoid pruning in autumn or winter during frost periods. It is also the period when the tree enters a period of vegetative rest.. This is the period when the sap is descending. It is less present in the surface part of the tree but is concentrated more in the roots in order to store all the nutrients necessary for the tree to survive the winter..

Ensuite, pruning too late during hot weather is not recommended. What's more, at this stage the tree already has flower buds.

Why prune an olive tree ?

The olive tree pruning has several essential objectives :

• Promote air circulation
• Increase olive production
• Renew the wood
• Limit illnesses
• Give a harmonious shape to the tree

The different types of olive tree pruning

The size of an olive tree is different depending on the cultivation method but also the destination of the olive tree.

That's to say, if the olive trees are planted in hedges so as to produce intensively the size will not be the same as for an orchard in traditional cultivation. What's more, if the olive tree is simply intended to be aesthetic then the size is different.

Training size (young olive tree)

The young olive tree pruning allows you to structure the tree from the start and give it the desired shape.

Olive tree maintenance pruning

To be carried out every year or every two years :

• Remove dead wood
• Remove crossing branches
• Ventilate the center
• Remove rejects

Fruiting size

This pruning aims to increase the productivity of the tree..

• Remove branches older than 3 ans
• Shorten branches that are too long
• Remove dead wood

Ornamental pruning

• Give the desired shape to make it aesthetic according to your tastes

How to prune an olive tree : simple method

Steps to follow :

1 – Observe the tree

2 – Remove suckers at the base and center

3 – Ventilate the center of the olive tree

4 – Cut dead or misdirected branches

5 – Shorten main branches

Mistakes to avoid when pruning an olive tree

• Prune during frost
• Forgetting to disinfect tools
• Do not remove suckers from one year to the next
• Cut flush with the bark
• Do not leave shade inside the tree

It is essential to remove the suckers from your tree every year because the latter will deplete the tree.. This will create too many sap circuits on the branch.

Often, we hear that when we make a cut on an olive tree we must cut flush with the bark. However, this is very bad for the tree. When cutting a branch, at the base, over time the wood will heal and therefore no longer convey sap to this location for several centimeters. So if we cut flush this means that this part which will dry out will be done at the depth of your main branch. This becomes an area where sap will no longer circulate in your main branch. Whereas if we leave between 1 at 3 centimeters, it is this part that will dry out and not the inside of your branch.

Ensuite, exposing the entire interior of your tree to direct sunlight on the carpenters has the same impact. The bark will be burned by the sun. It will therefore dry out and will no longer properly convey the sap throughout your tree.. It is therefore essential to leave at least one branch that fits into the center of the tree in order to provide shade..

Conclusion

The olive tree pruning is an essential practice to guarantee good production and preserve the longevity of your tree.

The south of France has a rich and diverse olive heritage. The French olive varieties are closely linked to their terroirs and give rise to olive oils with unique aromatic profiles, often protected by AOP. Discovering these varieties allows you to better understand the quality and identity of French olive oils..

Why are French olive varieties essential ?

Each variety of French olive influences :

As for wine, the terroir and the variety of olives are inseparable.

The main varieties of French olives for olive oil

Aglandau

Originally from Provence, Aglandau is one of the most emblematic varieties. This is the main variety found on the farm.

• Taste : intense fruity, fiery and powerful

• Flavors : artichoke, fresh grass, green almond

• Utilisation : ideal for vegetables, salads and character dishes

Salonenque

Traditional Provençal variety, it is distinguished by its pear shape with a “spine”. These are trees more susceptible to diseases.

• Taste : soft and delicate

• Flavors : apple, hazelnut

• Utilisation : perfect for raw vegetables, fish and light dishes

Picholine

This variety mainly developed after the frost of 1956. It is a variety with large, slightly pointed olives.. They are generally large trees. It is a very growing variety.

• Taste : fruity with a marked bitterness

• Flavors : prune, exotic fruits

• Utilisation : versatile

Tench

Typical variety from Drôme (AOP Nyons), it is mainly known for its use in the ripe fruit of the AOP Nyons.

• Taste : soft and buttery

• Flavors : dried fruit

• Utilisation : fine dish such as white fish

Grossane

Old variety from Provence. These are large round olives widely used in the Vallée des Baux de Provence.. It can be easily recognized thanks to its long leaves..

• Taste : very soft, without bitterness

• Flavors : butter, hazelnut

• Utilisation : versatile

We also have two pollinating varieties such as Cayon and Manzanille.

Monovarietal or blend of French olives ?

• A French monovarietal olive oil highlights the unique character of a variety.
• And blend of French varieties allows you to obtain a harmonious aromatic balance.

The domain forming part of thePDO Aix en Provence, has the obligation according to the AOP specifications to produce oils with at least two varieties.

This is why in our Fruity Green AOP Aix en Provence et Matured olives AOP Aix en Provence, we find mainly Aglandau then Salonenque, Picholine, Grossane, and Tench. Salonenque will soften the heat and bitterness of Aglandau.

Every year, you have to find a balance between each variety harvested and assemble them in order to obtain the desired oil.

Our mono-varietal variety Aglandau, is not an AOP Aix en Provence oil because there is only one variety which is Aglandau.

Conclusion

The French olive varieties reflect the richness of the terroirs of the south of France. From the power of Aglandau to the softness of Tenche, they offer a wide range of flavors and make French olive oil an exceptional product.

We have the pleasure and honor to announce that our Aglandau olive oil has won prestigious awards this year, testifying to the quality of our product and the artisanal know-how that drives us.

A Gold Medal at the Concours Général Agricole in Paris

Le Paris General Agricultural Competition, one of the most renowned competitions in France, rewarded our Aglandau olive oil with the gold medal. This distinction testifies to the excellence of our product and our constant commitment to offering quality olive oil.. Every year, producers from around the world compete in this rigorous competition, and we are proud to see our work recognized at the national level.

A Silver Medal at the Southern Region Olive Oil Competition

Moreover, our Aglandau olive oil was also honored with a silver medal au Southern Region Olive Oil Competition. This competition, which highlights olive oils from the most emblematic regions of the south of France, is a real springboard for local producers. The silver medal obtained is a precious recognition of the richness of our terroir and the passionate work that we put into each stage of production..

A Pride Shared with you

L’Aglandau, emblematic variety of our region, gives a herbaceous and fiery oil, which seduces with its complexity and perfect balance. We use traditional growing and harvesting methods, while integrating modern techniques to guarantee impeccable quality.

These distinctions are a great source of pride for us, but they are also a tribute to you, our loyal customers and partners. You are the reason why we do everything we can to provide you with the highest quality products, and these medals are also a bit yours. We sincerely thank you for your support and trust.

If you haven't had the chance to taste our award-winning olive oil yet, now is the perfect time to discover it ! Visit our online store to discover our Aglandau, or come visit our estate to learn more about our work and taste our oils.

Extra virgin olive oil is at the heart of Mediterranean cuisine and recognized for its many health benefits.. Yet, faced with the multitude of references available on the market, it is not always easy to ensure that you are purchasing real quality oil.

What is extra virgin olive oil ?

Extra virgin olive oil is obtained exclusively by mechanical processes, without refining or adding chemicals. It is extracted from fresh and healthy olives, usually within hours of harvest.

To carry the words “extra virgin”, the oil must meet strict standards :

• a free acidity less than or equal to 0,8 % ;
• no sensory defect detected during an official tasting.

Acidity reflects the quality of the olives used as well as the speed of their processing after harvest.. The lower it is, the better the chemical quality of the oil. It indicates the level of degradation of the fat.

It is important to clarify that acidity has nothing to do with heat (the stinging sensation in the throat). An oil can be fiery while having very low acidity.

This does not mean that a “virgin” oil is necessarily of poorer taste quality..
Virgin olive oil has a maximum free acidity level of 2 %.

Beyond 2 %, the oil is classified “lampante”. Lamp oils are unfit for consumption as is and must be refined before being marketed..

Read the label : a first quality indicator

The label is an excellent starting point for assessing the quality of an olive oil.. It must clearly state :

• the exact name “extra virgin olive oil” ;
• the country or region of origin ;
• the minimum durability date (DDM) ;
• the extraction method, often indicated by the term “cold extraction”.

This information guarantees a certain transparency on the origin and production conditions.

The benefits of extra virgin olive oil

Beyond its taste qualities, extra virgin olive oil is recognized for its many benefits :

• rich in monounsaturated fatty acids ;
• presence of natural antioxidants ;
• protective role for cardiovascular health.

Our quality commitment

We strive to produce our oils in the best possible conditions : healthy olives and a very short time between harvest and pressing (environ 4 hours).

Thanks to this rigor, our oils fruity green AOP Aix-en-Provence et Aglandau are marked “extra virgin”.

Notre dark fruity – mature olives is classified as virgin oil. Its manufacturing process involves a rise in temperature of the olives as well as a longer time between harvest and crushing.. This leads to a slight increase in the acidity level, while allowing you to obtain a softer oil.

Choosing an extra virgin olive oil, it’s above all understanding what makes it good : healthy olives, rapid mechanical extraction, controlled acidity and flawless tasting. Read the label carefully, finding out about the origin and method of manufacture allows you to make an informed choice.

Beyond technical criteria, good olive oil is also a matter of taste and know-how. Behind every bottle, there is a land, a harvest and production methods that influence its character. Take the time to select a quality oil, it’s about enhancing your diet, support a demanding job and fully enjoy the authentic flavors of the Mediterranean.

A must-have in world cuisine, olive oil takes pride of place thanks to its unique taste and its many health benefits. Used since Antiquity, today it adapts to a wide variety of culinary preparations, from the simplest to the most refined.

Olive oil stands out for its great versatility. It can be used both raw and cooked., which makes it a basic ingredient in cooking.

• Raw, it fully reveals its aromas. Used in salad, on vegetables, Pisces, cheeses, pain, etc.

• When cooking, it is ideal for browning, simmer or roast food. Its good heat resistance allows daily use without problem.

• A deep fryer, contrary to popular belief, olive oil can be used to cook fries or other. This is thanks to its high smoke point which is 210°c.

However, this is only valid for green fruit such as our PDO Aix en Provence and our Aglandau. The mature olive (dark fruity), on the other hand cannot stand being heated. This is explained by its manufacturing process during which the olives have already heated up.

Adapting the oil to the recipe allows you to enhance the flavors and obtain a better taste balance..

For example, a more intense or powerful oil such as green fruit will go very well with a pan of vegetables or a tomato salad. While, a lighter or sweeter oil like a ripe fruity or dark fruity one goes perfectly with a lentil salad or any other legumes.

Of course, it depends on each person’s tastes and culinary habits..

Olive oil is a healthy ally in the kitchen. Rich in monounsaturated fatty acids, in vitamin E and antioxidants, olive oil contributes to a balanced diet and protects the cardiovascular system. It is one of the pillars of the Mediterranean diet, recognized for its health benefits.

Here are some simple recipe ideas featuring olive oil :

Béchamel with olive oil

Nothing could be simpler, simply replace the amount of butter in your usual recipe with the same amount of olive oil.

Lemon cake with olive oil

• 200 g de sucre

• 190 g of T55 flour

• 1 packet of yeast

• 3 whole eggs

• 90 g of crème fraîche

• 80 g d’huile d’olive

Preheat the oven to 170 °C. Sift the flour with the yeast. Add the lemon zest and juice with the olive oil, sugar and cream. Add the eggs. Pour the batter into a buttered cake mold. Let it cook 40 minutes environ.

Olive oil pie crust

• 250 g of flour

• 6 cl of olive oil

• 1 egg

• 1 teaspoon of salt

• 6 key of water

Beat the egg in a bowl with the salt. Make a well in the middle of the flour and add the beaten egg., then olive oil, then the water. Mix well as you go. Form a ball and let it rest in the refrigerator for at least an hour..

This dough is used like shortcrust pastry.

All you have to do is enjoy !

Olive oil is much more than just a fatty substance : it is a pillar of Mediterranean cuisine, recognized for its taste qualities and health benefits.

However, to take full advantage of its aromas and nutritional properties, good conservation is essential. Poorly preserved, olive oil can quickly lose quality and oxidize.

Four main factors alter the quality of olive oil :

• The light
  Exposure to light, especially UV rays, accelerates oil oxidation. This is why olive oils are often packaged in dark glass bottles.. Light will also alter the color of the oil by depigmenting it..
• The heat
  High temperature degrades aromatic compounds and natural antioxidants. Ideally, olive oil should be stored at a temperature between 14 et 18 °C, away from hotplates and heat sources.
• L’air (oxygen)
  Prolonged contact with air leads to progressive oxidation. It is therefore important to close the bottle tightly after each use and to choose containers adapted to the quantity consumed so that there is as little air as possible in the container..
• Time
  Even well preserved, olive oil does not last forever. She is better in 12 at 18 month following its extraction, especially for extra virgin olive oils.

Contrary to some received ideas, the refrigerator is not recommended : cold can freeze the oil and temporarily alter its texture.

Preserving olive oil plays a key role in maintaining its quality. By protecting it from light, heat, air and time, we preserve its subtle aromas and its health benefits.

We are entering a period when the olive fly can lay in the olive because the latter is more than 8mm. Once an olive is stung by the olive fly it will not be healthy. It will oxidize and if it is picked up it will alter the quality of olive oil.

This is why we install traps on our plots in order to detect the first fly flights of the olive.

We use traps with an attractive food. These are yellow plates stuck on which, We spray an attractive liquid. The flies attracted by the smell and will come to stick to the plate. We come to check the traps every day to see the number of flies that he had stuck.

These traps allow us to protect our oléicole orchards.

There is also another type of diammonic phosphate trap. This can be useful if you have some olive trees. You can go to this document https://www.afidol.org/piegeage_massif_2016.pdf  Made by France Olive How to Make this trap.

The presence of yellow sheets can also be linked to one or more deficiencies. In this case, The yellowing of the leaves is different for each type of deficiency (bore, potassium, nitrogen…). It is therefore important to look at your foliage in order to award the needs of your tree.

NOW, You know that if your olive tree has yellow leaves it is not necessarily a sign of bad health.