Buy extra virgin olive oil made from Arbequina olives

Not quite. Expressions such as first-run oil, first cold pressing and unfiltered Arbequina oil can be confusing. The term oli del raig means oil straight from extraction, without blending. It is unfiltered oil, so some sediment remains and its flavour is often fresher and more intense. A first pressing refers to a traditional method. Stone mills crushed olives into a paste. The first juice pressed from it was the first pressing. Subsequent pressings yielded lower-quality oil. Extra virgin olive oil is the modern equivalent described here.

No. The acidity of an oil is measured chemically. It has no taste and reflects the quality of the olives and how they were processed. Lower acidity is associated with better quality. Our oils in l’Albi do not exceed 0.2º. You can, however, taste pepperiness and bitterness in fresh oil. Bitterness comes from green olives and is often found in green or yellow-green oil. The peppery sensation comes from polyphenols, natural antioxidants. Both are positive attributes of fresh, well-made oils.

How they differ:

Extra virgin olive oil from Les Garrigues is often enjoyed uncooked, in salads or with bread. It is also well suited to cooking, frying and baking, and has traditional uses in cosmetics and home remedies.

The colour depends on when the olives are harvested. Early-picked olives contain more chlorophyll and polyphenols. They produce green or yellow-green oils with more pronounced aromas, pepperiness and bitterness. Riper, black olives produce yellower or golden oils, in which carotene predominates. These tend to be sweeter, milder and less peppery.

How they compare:

Protect it from light and heat.

• Keep it in a dark bottle or tin. Keep clear bottles out of direct sunlight.

• Store somewhere cool, ideally at 15–20°C, away from the hob, oven and radiators.

Air also causes oxidation, so close the bottle or can tightly.

Yes. To enjoy the intense, green, fruity character of October oil in summer, seal it in a bottle and freeze at around −20°C. Once thawed, it can retain much of the fresh aroma of newly milled oil.

Olive oil has a best-before date. Its flavour, aroma and antioxidant content can diminish with time. To enjoy it at its best:

• Before opening: aim to use the oil within 12 months of harvest.
• After opening: use within three to six months and keep it away from light and heat to limit oxidation.

Controlled origin: only olives from the designated Les Garrigues area may be used. They cannot be mixed with olives grown elsewhere.

• Arbequina: the oil is made mainly from this variety, known for its fruity, mild and balanced flavour.
• Certification: the regulatory council oversees harvesting, production and packing. Only extra virgin olive oil with low acidity and no sensory defects is certified.
• The designation is protected by the European Union for growers and consumers alike.

These are the Les Garrigues PDO and EU marks:

A fruity oil smells and tastes of fresh fruit and newly picked olives. Les Garrigues oils owe their character to the Arbequina variety and the strict rules governing production.

• Aroma: fresh olives, apple, almond and banana, sometimes with a hint of fresh grass.
• Flavour: a gentle sweetness typical of Arbequina, followed by mild or balanced bitterness and pepperiness.
• Colour: from soft green to golden yellow, depending on the timing of the harvest.

The overall impression is delicate and approachable, with a gentle flavour.

Yes. This is common in Arbequina extra virgin olive oils such as ours. In cold weather or in the fridge, natural fats can solidify into small crystals and give the oil a grainy texture. It returns to its usual consistency at room temperature.

Extra virgin olive oil has no defects of taste or aroma and is obtained by mechanical means alone. Our members bring us olives picked directly from the tree, never collected from the ground. We mill them within 24 hours. All our oils are extra virgin.

• Virgin olive oil may have slight flavour or aroma defects.
• Ordinary olive oil, commonly sold in supermarkets, is a blend of refined oil and some virgin oil. Refining corrects defects.
• Olive-pomace oil is extracted from the residue left after milling and then refined.

How the grades compare:

In our unfiltered Arbequina oil, traces of olive solids and water remain after extraction. The two styles compare as follows: