ALL ABOUT OUR OILS             to french

We choose the organic oils which comply with the requirements for high quality: extra virgin olive, sweet extra virgin olive, fruity extra virgin olive, saffron, sunflower, soya

The cold first pressing oils must be used cold, to season salads, seasonal mixed salads but also dishes of cooked vegetables or hot dishes after cooking.

These are excellent “makes”. Their exceptional nutritional qualities (rich in polyunsaturated fatty acids) are thus completely preserved.  They offer a little note of an slightly more intense flavour.

The foods prepared based on extra virgin olive oil with aromatic herbs  or virgin sunflower oil with cloves of garlic are destined for example to season pizzas, grills and salads.

 walnut oil, sesame oil, and  oil
Virgin oils such as walnut oil, sesame oil, and marrowseed oil, are of course cold pressed, in a single and gentle pressing.  They deserve to be used most often “raw” in seasoning, just like first pressed wheatgerm oil (particularly rich in vitamin E).
They possess the flavour of the grain or germ.
 

summary    extraction/production     definitions/vocabulary     why is hot pressing harmful (FR)

Some of them, more stable and resistant to heat due to their composition, can be used for cooking without releasing strong odours and without altering their molecular structure.

At low temperatures olive oil or peanut oil. For frying it is better to chose oils specially prepared for this purpose, such as vegetable frying oil or organic palm oil, which are particularly resistant to high temperatures.

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CRITICAL TEMPERATURES

Peanut	Olive	Sunflower	Sesame	Soya	Marrowseed	Wheatgerm	Walnut
220°	210°	160°	150°	150°	140°	140°	140°

 

d'apres MarIO juill99 www.io-asso.fr

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 extraction/production     definitions/vocabulary     why is hot pressing harmful (FR)  

All our extra virgin olive oils come from organic farming.  Queen of oils, they are particularly rich in monounsaturated fatty acids.
Mediterranean people, great consumers of olive oil, have a dietary regime which seems to reduce the risk of cardio-vascular disease and problems with cholesterol.

This oil is pressed in mid November, while the olives are violet coloured.  The “early” corresponds to a single day’s harvest when the olives are at their optimum ripeness, as a result a limited quantity is bottled.
It is reserved for seasoning.  It’s acid level is very low: < or equal to 0.5%.  It is easily digested.

A typically Mediterranean, fruit scented selection, most particularly intended for cold preparations and ideal for the real lovers of olive oil.  However it lends itself to light and quick cooking.

Due to the selection of olives, the taste of fruit is more discreet but its subtle flavour remains.  Ideal for accompanying sauces and mayonnaise also for light cooking.

Its organic origin underlines the nutritional qualities of this oil due to its richness in poly-unsaturated fatty acids.
It is thus recommended not to heat it and to reserve it for seasoning of dishes of raw or cooked vegetables.  You benefit also from the subtle and sweet flavour of hazelnut.
 

properties

An Oriental variety of thistle, saffron gives a very digestible oil, with a fruity flavour.  Richer even than sunflower in linolic acid, it helps to protect the cardio-vascular system.  This oil, unrecognised yet easy to use, must for preference be saved for cold preparations.ariété de chardon originaire d'Orient, le carthame donne une huile très digeste, à la saveur fruitée. Plus riche encore que le tournesol en acide linoléique, elle est favorable à la protection du système cardio-vasculaire. Cette huile, méconnue et pourtant très facile à utiliser, doit être de préférence réservée à vos préparations à froid.

properties

This oil from Organic Farming, rich in vitamins A, E and lecithin, exercises a supportive action on nervous and cerebal functions.  The taste is a little strong, it is destined to be used “raw” in vegetable salads.  It is equally a good source of minerals.

.. summary    extraction/production     definitions/vocabulary     why is hot pressing harmful (FR)  

Of Oriental origin, this oily plant gives a clear yellow oil, rich in poly-unsaturated fatty acids.  But it is its high level of lecithin (a natural emulsifier) with constitutes its principal quality.  This deeply nourishes nervous and cerebal cells.  Sesame oil is particularly suitable for all those who make great intellectual efforts.  It can be very lightly heated.

properties

Besides its very specific taste which naturally destines it for delicious seasonal vegetable salads, walnut oil has a high proportion of alpha-linolenic acid.  This also contributes to the good health of the cardio-vascular system.  It is a fragile oil which must not be heated or exposed to light.  For this reason it must be offered in small packages (50 cl).

properties

Dark green in colour, with a very individual fruity taste: the oil protects against tooth decay and has a vermifuge action well known to our grandmothers.  Its efficacy against prostate problems earns it a solid preventative reputation.  When it is cold pressed it is rich in essential fatty acids and must not be heated.

summary    extraction/production     definitions/vocabulary     why is hot pressing harmful (FR)  

These flavoured olive oils from Bonneterre are unique because they come from fresh plants without additional flavours.  They owe the quality of their taste to their richness in plants, 125 g (for the provencal herbs) or 165 g (for basil) of plants selected, controlled and grown according to the rules of organic farming  are necessary to make a litre of Bonneterre’s oil by an original and patented technique.

The choice of varieties used, the moment and conditions of harvest, those of transport and storage of the plants are determining factors which contribute to the quality of the oils.  The small leaves and flower of a large green basil, very rich in oily resins and essential oils, are used for the olive oil with basil.  The plants are treated only a few hours after harvest.
What contributes most to the excellence of Bonneterre’s flavoured oils is that they remain masters of the unique process they have put in place.  It is this series of operations, each preserving the quality of the ingredients, which allows us to obtain the quality of taste which we offer you.

Created by Bonneterre, this mixture of oils from Organic Farming with complementary nutritional properties (Extra virgin olive, virgin Rapeseed, virgin Soya, virgin Sunflower), offers your menus a balance of effective essential fatty acids.  Ideal for seasoning fresh vegetable salads and cooked vegetable dishes.

D'après brochure BONNETERRE "Et si avec les huiles bio, on revenait à l'essentiel"

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proprietes extraction/production     definitions/vocabulary     why is hot pressing harmful (FR)

(to Rapeseed honey, vers Rape- Colza GMO (FR))

	GENERAL POINTS	PROPERTIES	External Use
SWEET ALMOND	The oil is lightly coloured, free flowing, and has a very fine taste.	Anti-lithiasis, expectorant, laxative, vermifuge.	Anti-irritant, emollient
PEANUT	Gives a very fruity oil.	Gastric calmer, lowers cholesterol	For burns
SAFFRON	Thin, rusty yellow.  The richest in linolic acid.	Anti-rheumatic, calms the intestines, cholagic, lowers cholesterol, laxative, drains the liver, dermatological properties	Massage for pains and muscular traumas
RAPESEED	Member of the cruciferae family like the cabbage	Anti-atheromatous, counters thrombosis.
WHEATGERM	Thick yellowy brown oil with a very pronounced taste.  Rich in vitamins A, D, E and K	Counters anaemia, fatigue, sterility; helps thought, assists cellular oxygenation, re-mineralises, revitalises.   DO NOT EVER COOK.	Contre rides et gercures.  Entretien des cheveux
GERME DE MAÏS	Huile épaisse et foncée de composition proche de celle de tournesol.	Anti-athéromateuse, hypocholestérolémiante.	For wrinkles and cracks.  Maintains the hair.
LINSEED	Basis of the diet of Dr. Kousmine.  Growing success in Switzerland, Germany, Belgium, England.  Prohibited in France.	The richest in alpha-linolic acid.  Prescribed with other oils for dermatological problems (acne, eczema, psoriasis, dry skin) or for burns, chilblains, minor wounds, anal-vulvular itching
HAZELNUT	Highly scented amber oil, is very rich in oil	Anti-lithiasis, counters anaemia, lowers blood pressure.
WALNUT	Very fragrant green/yellow oil	Anti-arteriosclerosis, lowers cholesterol. Rapidly goes rancid.
OLIVE	Very low level of acidity(<0.5%).  Very fruity green/yellow oil.	Anti-atheromatous, mellows, sedative, cholagic, drains the liver, laxative, purgative.	Calms, refreshes.
ONAGER to onager (FR) immunity-medicine	Rich in gamma-linolic acid precursor of prostaglandin (omega6,N6,W6)	Indispensable for female hormonal equilibrium.	Counters ageing of the skin.
MARROWSEED	Very strong green/yellow oil.  Rich in chlorophyll.	Counters tooth decay and mouth ulcers, heals, calms, emollient, laxative, cardiac tonic, re-mineralises, revitalises and is a vermifuge.  Counters prostate problems.
GRAPESEED	Rich in linolic acid and above all in flavanoids.	Flavanoids are the best anti-oxidants. (to propolis)
MUSK ROSE	very rich in poly-unsaturated fatty acids	97% success rate in the treatment of burns, cuts, and scars	Exceptional balance between fatty acids
SESAME	Clear and soft oil with a very fine taste.	Very rich in vitamins and mineral salts, low in saturated fatty acids, many unsaturated fatty acids and essential fatty acids.  Protects the cardio-vascular system (can reverse cholesterol), arterial system (soluble) and nervous system (much lecithin: phospholipid).
SOYA	Rich in unsaturated fatty acid if not refined	Softener, counters eczema, protects the cardio-vascular system, lowers cholesterol.	Protects the epidermis
SUNFLOWER	This oil is particularly fruity and yellow, more or less pale.	Anti-atheromatous, anti-sterility, regulates the endocrine and nervous systems, lowers cholesterol, combats impotence and frigidity.
FISH OIL  (cold seas) salmon..etc	Ideal for a vegetarian diet as it compliments oils poor in fatty acid n-3 (omega3,N3,W3)	Acts on cardio-vascular problems (by n-3), acts on the level of EPA and DHA in the plasma, due to the reduction in the level of triglycerides it is advised for the overweight and alcoholics, and for non insulin dependant diabetics.  Anti-hypertensive effect

See also shark liver oil..

> the supply of alphalinolic and linolic acids (which together form vitamin F) is essential because human beings cannot synthesise them. ( see the article vegetable proteins - essential amino acids)
 

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