When you are creating your own inspired culinary creations in the kitchen, you delve deep into your desire for flavor, combining the most delicious ingredients with the most personal techniques to create dishes that tempt and impress. Whatever meals you dream up, you need to start with the purest, freshest cooking materials you can find. La Tourangelle’s Extra Virgin Olive Oil is exactly the right ingredient to freshen your flavors.
La Tourangelle Extra Virgin Olive Oil is cold-pressed from olives that are harvested early in the season in Andalucía, Spain. Processing shortly after harvest preserves the naturally high antioxidant levels and yields a well-balanced, extra fresh oil, that is bright, peppery, and ideal for daily cooking.
Known as the “healthiest fat on earth,” extra virgin olive oil is high in natural antioxidants, contains Vitamin E and K and beneficial fatty acids. It is also high in oleic acid and oleocanthal.
Cook: Whether you are stir-frying rice, sautéing vegetables or preparing meat, our high-heat extra virgin oil is the perfect agent for creating delicious cooked dishes of all kinds. You are sure to taste its fresh flavor and smooth texture.
Drizzle: Our artisan olive oil also makes a smooth, tasty finishing touch for your prepared vegetable dishes, pasta, rice and meat. Drizzle it over a hot meal for extra moisture and a fresh burst of flavor.
Whisk: When you are whipping up a marinade, sauce or vinaigrette, nothing makes a better addition than the bright notes and smooth texture of our artisan olive oil. Use it for all your condiments and dressings to add a unique twist.
“La Tourangelle 100% Organic Extra Virgin Olive Oil is cold-pressed from Picual olives, harvested early in the season in Andalusia, Spain and processed on-site the same day.”
What does it mean?
100% organic: Oils bearing this label are made with 100% organic ingredients vs just “Organic” oil that contain only 95–99% organic ingredients.
Extra virgin: First pressing of the olives, no chemical or heat used in extraction, acidity level of extra-virgin oil requirement is lower than 0.8%.
Cold-pressed: Means that no heat over a certain temperature (81°F – 27°C) was used during processing. Why is it important? Because cold-pressed olive oil contains high amounts of monounsaturated fatty acids, polyphenols and antioxidants that provide many health benefits. A hot-press process tends to generate higher quantities of oil but the heat reduces the flavor, aroma and nutritional content of the oil.
Acidity Level: According to the International Olive Oil Council (IOOC), Extra-virgin olive oil should contain no more than 0.8% acidity. Our average acidity level is at 0.2%. The acidity level is an indicator of degradation and assimilated to the freshness of the oil. Olives have a naturally acidity level but if they are not harvested with care and quickly processed into olive oil they will have greater levels.
Early harvest: This means La Tourangelle harvests and processes unripe olives. It is the most expensive method and a better way to retain bright aromas, antioxidants and freshness. Early harvest olives require more fruit to make each liter of oil but it is a mark of quality not found in blended oil made from late harvest ripe olives.
Processed on-site the same day: Olives that are picked and pressed within 24 hours will never have acidity levels greater than the required .8% and will preserves all their nutrients, freshness and flavors. They don’t have time to degrade like olive that move from site to site, and olives that are stored or refrigerated.
Expeller-pressed: Our olive oil is extracted by mechanical means, no use of chemicals, solvents, or hexane residues in the final product.
One variety: We don’t blend our oil with lower grade and refined olive oil, as is done routinely, to obtain lower acidity levels and then be passed off as “extra virgin”. La Tourangelle Extra-Virgin Olive oil is one variety from the same grove. And we are proud of that!
Picual variety: The Picual variety produces excellent oil due to the fatty acid content and the antioxidants. The olives of low-lying lands tend to have more body, with a slightly bitter taste and a hint of wood, while the olives cultivated in the mountain regions tend to be sweeter, with a fresh flavor.
Peppery finish or pungent aroma: A study from the University of California, Davis had found that 44% of consumers in the U.S. liked defected olive oil with rancidity flavor. The authors indicate this may be due to the large amount of defective olive oil labeled as extra virgin available to consumers. The pungent aroma is the peppery characteristic that you will feel at the back of your throat when you swallow the oil. You may even cough. Many people think this is bad, this actually comes from olive oil from unripe olives and fresh olive oil. It also signifies the presence of certain antioxidants. Don’t worry, this peppery sensation should go away fairly quickly, it should not linger.
Temperature: Medium-high heat.
Storage: Store in a cool, dry place.
Shelf Life: Unopened: 18-month.Opened: best used within 6 months.