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Home > Technical sheet > Virgin oils: methods of manufacturing and vocabulary

Virgin oils: methods of manufacturing and vocabulary

Virgin Oils : Method and vocabulary

The ancestral method is protected

First stage

First, a rigorous selection of dried fruits or oleaginous granulate which are mostly of French origin.

  • Walnut: From de middle of France in 90 %, from the “Dauphiné” region 10 %
  • Hazelnuts: “Lot-et-Garonne” and “Corsica” region
  • Shuttle: “Haute Marne” region
  • Poppy: “Picardy” region
  • Colza: “Ain” region
  • Other fruits are imported

Second stage

The grinding: The fruit is peeled, deprived by any impurities; it’s flattened under a grindstone or mechanical flattener.

Third stage

The cooking which is doubtless the most delicate and the most important stage, it’s the knowledge of every craftsman who gives his personal touch to the product. The cooking of the fruits is done in thick frying pans in cast iron, what gives the fruit taste to the oil.

Fourth stage

The pressure: The cooked fruits are placed in an ancient 100 years old cage of hydraulic press, separated in successive layers by filters so that a slow pressure is exercised.

Last stage

The filtration:  After a natural settling from 3 to 4 days, a last filtration on blotting paper is done before the bottling.


Vocabulary : To understand what is written on labels

The words which composes it frequently

1) Virgin = natural product

  • 100 % of the fruits name is on the label
  • Selected Fruits
  • Mechanical Extraction
  • Any ingredient is allowed, only the water is tolerated
  • Filtration on blotting paper

2) Refined = industrial

  • Selected Fruits or not at all
  • Mechanical Extraction + chemical extraction = crude oils
  • The crude oil is refined to become consumable

3) Pure

  • Virgin Oil for the taste + refined by the same fruit

4) 1st pressure = first mechanical passage

5) Cold-press

  • Olive oil: Temperature lower than 27 °C, tolerance maximum 32°C
  • Oil of dried fruits and cereal: Lower temperature in 40°C, tolerance maximum 60°C

6) Extra = less than 1 % of oleaginous acid

7) Based on = oil or fruit collection with a sophisticated oil of another oleaginous plant

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