{"id":2262,"date":"2022-10-07T17:30:27","date_gmt":"2022-10-07T15:30:27","guid":{"rendered":"https:\/\/www.moulinboudoire.fr\/our-oils\/"},"modified":"2023-09-07T00:21:07","modified_gmt":"2023-09-06T22:21:07","slug":"our-oils","status":"publish","type":"page","link":"https:\/\/www.moulinboudoire.fr\/en\/our-oils\/","title":{"rendered":"Our oils"},"content":{"rendered":"\t\t
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Our oil<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Several categories of olive oil are available at the Moulin du Vieux Ch\u00e2teau.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tVirgin olive oil 'extra tradition'<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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Le Fruit\u00e9 M\u00fbr <\/span><\/strong><\/center>
(picked late in the season)<\/em><\/strong><\/center>
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Fruity ripe oil from olives picked late in the season. These olives are very ripe and are crushed with the mill stone. Aromas of almond, red and yellow fruit, floral aromas, of lime and red fruit are characteristic of this oil… It is less intense and bitter than fruity green olive oil and has a wide variety of aromas. It is compatable with all types of dish, sweet or savoury, raw or cooked.<\/strong><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tOlive Oil 'Extra AOP Provence'<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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Fruity green<\/span><\/strong><\/center>
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(from an early harvest, with fresh green olives)<\/em><\/strong><\/center>
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Crushing is carried out as quickly as possible to retain the maximum of nutrative qualities. This explains why it is called ‘extra virgin’. The oil is extracted by means of a cold mechanical process with no chemicals or heat in order to maintain the quality.<\/strong>This fruity green oil can be a little bitter and when swallowed a slight peppery taste. It is rich in vitamins, polyphenols and stenols and thus antioxydent and good for your health.<\/strong><\/center><\/center><\/p>\n

Fruity green olive oil is excellent for your salads, cooked food, raw meats, all dishes that you associate with summer.<\/strong><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tVirgin olive oil from ripe olives<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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A taste from the past <\/span><\/strong><\/center>
(olives that have been stored and which have fermented)<\/em><\/strong><\/center>
Ripe olive oil comes from a late harvest. The olives are not crushed immediately but stored in crates (palox) for a few days.<\/strong>
The temperature is carefully controlled. Because of this fermentation black fruity olive oil is not an \u00ab extra virgin \u00bb oil but just ‘virgin’. <\/strong>
This technique was used in the past when the olives were stored in attics, their fermentation making it easier for them to be crushed with the mill stone. <\/strong>
This technique requires a lot of skill. You can use this oil on hot dishes like mashed potatoes, mashed parsnips, on goats’ cheeses or on croutons for an ap\u00e9ritif, on bread, on meat, on fish, on roast lobster.<\/strong>
Some chefs even use it with chocolate !<\/strong><\/center><\/center><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t'Extra' olive oil from organic farms<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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Bio oil<\/span><\/strong><\/center>
(olive oil from organic farms certified by ECOCERT)<\/em><\/strong><\/center>
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These olives are harvested in the middle of the season once ripe. and crushed with the mill stone. and have aromas of almonds, grasses and green olives.
These oils are certified organic. They are not very bitter or strong and are suitable for all types of dish.<\/strong><\/center><\/center><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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'Extra virgin' olive oil<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This oil is pure fruit<\/strong> juice extracted directly from the olives using a mechanical or physical process in temperatures that do not alter the quality of the product.<\/p>\n

It is top grade olive oil<\/strong> with very little acidity, less than 0,8 g for 100g and complies with current standards. Provencal olive oils offer a wide variety of tastes according to the types of fruitiness, and the levels of bitterness and strength. All this depends on the type of olives, their ripeness and of course the know how of the miller.<\/p>\n

We use 80% Aglandau<\/strong><\/em> and 20% Salonenque<\/strong><\/em>, all picked by hand<\/strong> in November and December exclusively<\/strong> in the groves of the Luberon, the Alpes de Haute Provence and the Alpilles. It is this geography that gives our oil its specificity and distinction.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Several categories of olive oil :<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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