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 a malaxation (one counts 5 kg of
olives to obtain 1 liter 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 insulated by natural decantation and is collected
on the surface of water without being filtration. It is
an ancestral and traditional method. One can also choose
the process by faster and more effective centrifugation:
- in the first case the appelation will be: extra virgin
olive oil. - in the second case the appelation will be:
virgin olive oil. The current olive oil, most known and
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
tanks out of metal.
CONSERVATION:
The olive oil is preserved much better and much longer than
other oils. It grows rancid less quickly because its iodine
index is low, moreover it contains tocopherols (antioxydant
natural) which contribute to its stability. Arranged 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 "point
of smoke" is particularly high: 210°C. It thus behaves very
well with the crackling, and a recent medical study (Doctor
Charbonnier) does not note any degradation of its properties
digestive compared to the believed state.
COMPOSITION
- lipids 99 % (900 calories for 100g) - vitamin E 150 mg/kg
- trace of vitamin A 17 réthinol equivalent for 100 G -
saturated fatty acids from 8 to 25 % - fatty acids mono-unsaturates
(acid oleic): from 55 to 80 % - fatty acids poly-unsaturates
(acid linoleic): from 3, 5 to 21 %
TREASURE
OF BENEFITS
Used since millenia by the Mediterranean ones, praised by
many researchers and international scientists, the olive
oil is avoided nutritional, mythological and crowned virtues.
The olive oil is one of food of the mode "crétois"; to eat
healthy does not mean to be nourished with austerity but
rather, to appreciate a tonic and coloured kitchen.
FOOD
OF THE HEART AND THE ARTERIES
Of all edible fats, the olive oil is richest in fatty acids
mono-unsaturates (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 arteriosclerosis.
ALLIED
OF THE SKELETON
From its particular composition, acid fats mono-unsaturates
and fatty acids poly-unsaturates, this food is a true elixir
for our spinal column. It supports the osseous growth, consolidates
the osseous density by facilitating mineralisation of the
bones.
FRIEND
OF DIGESTION
With the country of the cicadas, it is an old practice which
consists in taking a spoon with olive oil soup before a
meal of festival. It is not a question of a habit but of
a wisdom, the olive oil, studies medical to the support,
are by far more digeste greasy substances, slownesses and
gravities of digestion will disappear bus by improving the
intestinal transit time and by supporting biliary secretions,
the olive oil will facilitate also the digestion of famous
food "heavy with avaler". As for all other oils, the energy
value of the olive oil is of 9Kcal/g. The olive oil facilitates
the intestinal absorption of calcium, the D3 vitamin and
the fatty acids poly-unsaturates, essential with the osseous
growth.
PARTNER
OF YOUTH
On average five times richer in vitamin E than butter, the
olive oil take an active part in defenses of our organization
against the ageing of the bodies and fabrics.
FOOD
HEALTH "PAR EXCELLENCE"
Consumed cooked or believed, the olive oil resists very
well high temperatures; its beneficial effects on health
are not modified if oil is heated.
This
is also one way to Experience authentic
France!
