Emile Noel Organic Olive Oil Fruity-500ml

On average you need 5 kg of olives to make 1 litre of oil.
* It's stored for the shortest possible time (a few hours to 2 or 3 days).
* The sorted olives are washed with water.
* The whole olives are ground to tear off the fruit's outer cells (pulp, stone and kernel) and thereby freeing the oil.
* It's necessary to really work the olives to make it easier for the oil to come out and increase the yield.
* The oil/water/solids are separated in a decanter-centrifuge. This pure, untreated fruit juice, produced at low temperature (30 to 40)

Thanks to its particularly well-balanced ingredients, due to the ratio of mono-unsaturated and poly-unsaturated fatty acids, it's an unusual fat in that using it for frying isn't really a health risk. Highlighted in articles praising the benefits of the Mediterranean diet, organic extra virgin olive oil is rich in oleic acid (Omega 9), low in saturated fats and provides essential fatty acids. Thanks to this, it helps prevent cardiovascular diseases. It's often found in liniments, ointments and balms (massage rubs). Its enriching and revitalising effects protect and help keep skin healthy. Pure and natural in fatty bodies, its virtues and healthy gastronomic properties have been known since ancient times.

Highlighted in articles praising the benefits of the Mediterranean diet, organic extra virgin olive oil is rich in oleic acid (Omega 9), low in saturated fats and provides essential fatty acids. Thanks to this, it helps prevent cardiovascular diseases. It's often found in liniments, ointments and balms (massage rubs). Its enriching and revitalising effects protect and help keep skin healthy. Pure and natural in fatty bodies, its virtues and healthy gastronomic properties have been known since ancient times. The selection of olives just turning part-green, part-violet, like the picuda variety, gives this oil a green fruitiness, powerful aromas, fresh fruit flavours and a bitter twist.

Its unique fruity flavour like no other table oil makes it a splendid cooking ingredient. It effortlessly matches so many things that you can have just a little neat with a salad, raw vegetables, grilled meat, vegetables, fish, cheese...).

The company today called Huilerie Emile Noël, located in Pont-St-Esprit – in olive country, between Provence and the Cévennes – has since 1920 been renowned as a miller of quality oils.

Originally the company only produced olive oil, from fruit brought to the mill by local farmers. But following the big freeze of 1956, which destroyed 90% of France's olive trees, Emile Noël began crushing locally-grown seeds such as sunflower and rapeseed.

The resulting oils were first sold locally in bulk. Then, in 1966, the company Huilerie Emile Noël was founded; it bottled these virgin oils, and sold them in what at the time were called maisons de régime (dietetic shops).

In 1972 Huilerie Emile Noël again stood out from the crowd, becoming the first oil producer in France to crush organic seeds.

In 1998 a new 6,000 sq.m. building was constructed – a far-reaching change that resulted in a full reorganisation of the company's facilities and teams: a new stainless-steel tank room was installed, the laboratory was extended, and a purchasing department and logistics areas were created.

Today Huilerie Emile Noël is an independent, family-owned SME which leads the French market in its specialist area – producing virgin, first cold-pressed organic oils.

Organically produced - Certified by Ecocert - F 32600.