FAQ's

For cooking, I strongly recommend using extra virgin olive oil. It's an oil that tolerates temperatures of up to 180° very well. Extra virgin oils made from ripe olives are the best value for money, but you can also cook with early harvest oils.

The choice of L'Atelier des Saisons is Degustus extra virgin olive oil in large format. The best quality at the best price.

The best way to store extra virgin olive oil is as follows:

Store away from heat

Store away from light

Store in an airtight jar

Use within 2 years of harvesting.

Extra virgin olive oil is a real health treasure. Rich in antioxidants and monounsaturated fatty acids, it helps protect the heart by reducing bad cholesterol and promoting healthy blood circulation. Thanks to its anti-inflammatory properties, it also helps to prevent certain chronic diseases. What's more, its high polyphenol content protects cells against oxidative stress, delaying the onset of ageing. In cooking, it enhances dishes while providing essential nutrients. An essential ally for healthy, tasty eating!

The expression ‘extra virgin’ refers to the quality of olive oil. An oil is said to be virgin when it is obtained simply by mechanically pressing the olives, without any chemical treatment. This guarantees that it retains all its natural properties, both in terms of taste and nutritional benefits.

The term extra indicates that the oil is of the highest quality among virgin oils. It must have an acidity of less than 0.8%, which is an important quality criterion. This means that the oil is extracted from fresh, healthy olives and has a pleasant, fruity, flawless taste. In short, extra virgin olive oil is the purest and most beneficial to health.

Filtered olive oil is more stable and lasts longer than unfiltered oil.

The filtration process eliminates the solid particles present in olive oil, such as pulp and stone residues. These particles can promote oxidation and alter the quality of the oil. By filtering the oil, this process is slowed down, extending its shelf life and preserving its aromas.

Why is traceability in olive oil so important?

Many olive oils are not well labelled, they lack information about their origin and sometimes we only have information about where it has been bottled. An oil that has not been bottled by its producer is an oil whose date of production is unknown and is probably a blend of oils from different origins and different years of production.

An oil bottled by its producer guarantees traceability, freshness and a guarantee of quality.

This is the reason why L'Atelier des Saisons was created, so that you can enjoy extra virgin olive oils of the highest quality.

Producing top-quality extra virgin olive oil is a complex and demanding process that requires real know-how.

Olive oil production begins well before the olive harvest, in winter, when the olive trees are pruned. Good pruning encourages optimum flowering and growth of the olives. In addition, the climate, soil, irrigation and even the harvesting methods used can influence the aromatic and taste profile of the olive oil.

Once harvesting has begun, all the processes must be carried out to perfection to avoid any defects in the oil:

-The olives must be picked from the tree; those already on the ground must not be used to avoid unwanted flavours.

-The olives must be processed quickly to prevent them spoiling.

-Once the olives have been crushed, they must be gently kneaded, ensuring that the temperature does not exceed 27° Celsius.

-Once the oil has been obtained, it must be filtered to remove any impurities that could cause other flavour defects.

This long process, which combines tradition and modern technology, ultimately guarantees the production of extra virgin olive oil of exceptional quality. Each bouquet is a true masterpiece of flavour, with grassy, fruity notes and a hint of bitterness and pungency.

So the next time you pour a generous drizzle of extra virgin olive oil over your salad or favourite dishes, remember the hard work and passion behind every drop.