First cold press
In the past, olives were pressed sometimes two or three times, adding hot water in order to yield more product. Well, the heat alters the taste of the oil, and moreover, the very first juice is always the best. Thus, “first cold press” was specified as a measure of quality. Today, we often say “cold extraction” because modern mills extract the oil by centrifugal process rather than pressure. As for the olives pressed multiple times, they are reserved for making soaps.
Sustainable farming
Sustainable farming is a method of cultivation and breeding. The principal objective is to reduce the quantity of chemical substances used, and to minimize their effect on the environment. For an olive farmer, this often consists of only treating the trees if they are attacked by olive flies that can ravage an entire harvest.
Organic farming
Organic farming is a method of cultivation and breeding that ensures the utmost respect for nature. Using chemical products and OMGs are strictly forbidden. For example, an olive farmer affected by olive flies would be forced to destroy an entire harvest because he cannot treat it. However, the organic label has a price, and the farmer will often recuperate his losses by the profits gained in sales.
A.O.C
L’Appelation d’Origine Contrôlée (Controlled Place of Origin). This designation ensures the geographical source of a regional specialty. A.O.C guarantees that the typical know-how of a territory is respected thanks to regulatory check-list that monitors, for example, the variety of olives traditionally employed, the date of the harvests, or even the maintenance of the orchards. Eight French A.O.C olive oils are recognized: “Provence”, “Haute-Provence, “Corsica”, “Nyons”, “Nîmes”, “Nice”, “Les-Baux-de-Provence”, and “Aix-en-Provence”.
Fruité
According to the AFIDOL (French Inter-professional Association of Olives), the fruité is the entirety of gustative characteristics of an olive oil.
As is the case for wine, the fruité is influenced by the soil, the variety of fruits, the moment of harvest, the climate… These elements confer to each olive oil a unique taste.
Olive color
All olives have a green tint at first, it’s only in ripening that they become brown.
Fruité vert
Early harvest begins in October when the olives are picked green, and pressed immediately afterwards. The peppered taste of artichoke and freshly cut herbs spices up salads, cheeses, pastas or marinades.
Fruité mûr
The olives of the fruité mûr are picked ripe, when the color is brown-violet. The flavor is round and light, with a touch of almond that goes very well with cooked vegetables (ratatouille, soup or purée…)
Fruité noir
It is called the “taste of the past” because it recalls the oils made by millers of previous generations: the fruits are picked late and then stored in the mill for a few days before being pressed. The oils are mature and sweet, with notes of comfit, undergrowth, and almond. The fruité noir is often dribbled over a hot potato or some bread, but is also used in patisserie.
Oléiculteur
Celui qui cultive les oliviers
Olivades ou Olivaisons
La récolte des olives
Oliveron
Oléiculteur et Moulinier
Oliveur
Cueilleur d'olives
Acidity levels
This is not a gustative attribute of an olive oil, but a chemical characteristic. What is calculated is the quantity of fatty acids in the olive oil. Oil with elevated acidity generally comes from rotten fruit, or fruit attacked by parasites.
Extra virgin
In order to be recognized as extra virgin, the acidity level must be less than 0.8%.
And what is more, it undergoes an organoleptic test administered by an aggregated olive oil taster who identifies any faults that may have occurred due to incorrect extraction (hygiene, temperature…), or rotten fruit.
An extra virgin olive oil is thus a batch declared faultless.
scourtins
Petite histoire de la marque PPP et de son logo....
Dans un moulin traditionnel le terme « première pression » s'utilise pour définir l'huile des olives obtenue par simple pressage.
Après avoir été écrasées sous une meule en pierre, les olives forment une pâte que l'on étale dans des corbeilles rondes faites en fibres végétales tressées, que l'on appelle " escourtins" en provençal, et que symbolise notre Logo.
Le précieux nectar des olives coule à travers ces "escourtins" qui sont empilés et comprimés sous la presse.
