Olive and Olive oil

Learn more about Olive and Olive Oil in Provence, and especially Les Baux de Provence. 

   

ComeToFrance proposes you to discover the benefits of Olive oil in Provence. Here is some info before you arrive.

CRUSHING AND MALAXATION: the olives with their cores pass between two granite grinding stones in order to obtain a consistent paste, which is refined and made homogeneous by malaxation (count on 5kg of olives to obtain 1 litre of oil).

PRESSING: by water pressure. The paste is distributed from 2 to 5 kg on special round plastic plates called the "scourtins". Those are piled up and squeezed. They retain the solid part of the paste "olive residue" composed by crushed pulp and cores. A liquid runs out: oil and water.

THE DECANTATION: oil is isolated by natural decantation and collected at the surface of the water without filtration, this is the ancestral and traditional method, and the olive oil will be called extra virgin olive oil. The faster and most effective process is by centrifugation, the olive oil is then called virgin olive oil. The current olive oil, the most known and the least expensive is the result of a virgin olive oil cutting and of refined olive oil; its acidity should not be higher than 1, 5g for 100g.

STORAGE: Oxidation should be avoided, for that one puts the oil in a non metal container.

CONSERVATION: The olive oil preserves itself much better and much longer than other oils. It grows rancid less quickly because its iodine index is low; moreover it contains tocopherols (antioxidant natural) which contribute to its stability. Put in a wall cupboard safe from the light, your olive oil will keep all its qualities at least two years. Contrary to an idea still rather widespread, the olive oil absolutely preserves all its food qualities in the hot preparations. Its "high smoke point" is particularly high: 210°C.

COMPOSITION - lipids 99 % (900 calories for 100g) - vitamin E 150 mg/kg - trace of vitamin A 17 rethinol equivalent for 100 G - saturated fatty acids from 8 to 25 % - fatty acids mono-unsaturated (acid oleic): from 55 to 80 % - fatty acids poly-unsaturated (acid linoleic): from 3, 5 to 21 %

TREASURE OF BENEFITS Olive oil has been linked to the following health benefits:

  • Lowering the risk of heart disease
  • Reduction in the level of LDL (bad) cholesterol
  • Lowering of blood pressure
  • Decrease in blood sugar levels
  • Increase in the absorption of several vitamins including A, D, E, and K
  • Stimulation of the gall bladder to secrete bile, which helps to prevent gallstones
  • Promotes cellular growth, speeds healing, and helps the metabolism

     

    FOOD OF THE HEART AND THE ARTERIES Of all edible fats, the olive oil is richest in fatty acids mono-unsaturated (70 % approximately), its consumption takes part in the prevention of the cardiovascular diseases and also makes it possible to decrease "bad cholesterol" related to the lipoproteins, with the profit of the good cholesterol, factor of prevention of the atherosclerosis.

    ALLIED OF THE SKELETON From its particular composition, acid fats mono-unsaturated and fatty acids poly-unsaturated, the olive oil is a true elixir for our spinal column. It supports the osseous growth, consolidates the osseous density by facilitating mineralization of the bones.

    FRIEND OF DIGESTION Olive oil promotes the overall absorption of nutrients while helping the digestive system to function more efficiently. Olive oil is very well tolerated by the stomach due to its high oleic acid content.

    PARTNER OF YOUTH On average five times richer in vitamin E than butter, Some scientific studies have indicated that olive oil may reduce some of the effects of ageing.

    FOOD HEALTH "PAR EXCELLENCE" Consumed cooked or not, the olive oil resists very well high temperatures; its beneficial effects on health are not modified if oil is heated.

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