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.