Cooking with olive oil offers gastronomic perspectives that no other oil can offer. Here are some explanations.
As explains Christian Pinatel, world expert in this area, olive oil is an exception because it is made from fresh fruits and because the oil is contained in the pulp of the fruit, not in the seed. This is why we can find in olive oil many flavors that exist in other fruits.
Olive oil offers much more aromas than any other culinary oil which is extracted from seeds and is – most of the time – refined, which kills its organoleptic properties. When you’ll taste our single variety “Oliviere” from Huile des Orgues, you’ll discover delicate flavors of fresh tomato and raw artichoke. This fruity flavor, associated with a spicy taste due to polyphenols, makes the joy of gastronomes and offers unlimited culinary possibilities. It is very specific of the olive oil from Roussillon.
This is what motivated Lily and Noel Fabre, initially peach producers to convert to the production of olive oil.
From “Tasting Olive Oil Part II” by Christian Pinatel in “Le Nouvel Olivier” – November December 1999.
