Good to know

Why use vegetable oils ’

To function properly, our bodies need lipids. They provide the fatty acids that it can’t do without. If we avoid eating fats, our bodies can become nutritionally unbalanced. On the other hand, an excessive consumption of fats is dangerous. Lipids should give us about a third of our daily energy requirements.

It is better to get our lipids from vegetable oils rather than from animal fats. Organic vegetable oils from a first cold pressing are an excellent source of fatty acids.

Why use different oils ’

Vegetable oils do not all have the same amounts of fatty acids. In order to make the most of their ability to complement each other, and at the same time to provide a better balance for our health, we should both combine them and vary them. The secret is to use reasonable quantities of different oils so as to make the most of their various beneficial properties. You can combine them in a salad dressing and vary them at will in your cooking, which will also help develop your palate. Cold pressed organic oils retain all the flavour of the grain. Discover the soft flavour of our sunflower oil, the fruitiness of an olive oil, the intensity of toasted oil or the authentic taste of our rapeseed oil.

Fatty acids

Vegetable oils are 99 % triglycerides and fatty acids, the remainder being vitamin E, phytosterols, carotenoids, phenols etc. Fatty acids are organic molecules and they fall into three families, depending on the number of carbon atoms and the nature of the bonds between them: ’ Saturated fatty acids (no double bonds) ’ Mono-unsaturated fatty acids (one double bond) ’ Poly-unsaturated fatty acids (two, three or more double bonds) The main constituent of monounsaturated fatty acids is oleic acid (also called omega-9).

Essential fatty acids

There are two poly-unsaturated fatty acids that our body is unable to produce and therefore we need to get them from our food. These are the ’essential’ fatty acids:
’ Linoleic acid (omega 6)
’ Alpha-linolenic acid (omega 3)

The ratio between omega-6 and omega-3

The ideal ratio between omega-6 and omega-3 fatty acids is 5 to 1. In today’s diet this ratio tends to be nearer 10 to 1 which is why it is important to increase our intake of omega-3. Creating our salad oil we have developed a special blend of three oils, (rapeseed, sunflower seed and olive) that has this ideal ratio of omega-6 and omega-3 fatty acids and a very pleasant taste.

Which oils contain which fatty acids ’

The three kinds of fatty acids, saturated, mono-unsaturated and polyunsaturated are found in all vegetable oils, but in different proportions :

Rich in saturated fatty acids are :
’ Coconut oil
’ Peanut oil

Rich in oleic acid (omega 9) :
’ Olive oil
’ Hazelnut oil
’ Almond oil
’ Rapeseed oil

Rich in linoleic acid (omega 6) :
’ Sunflower oil
’ Safflower oil
’ Soya bean oil
’ Walnut oil

Rich in alpha-linolenic acid (omega 3) :
’ Linseed oil
’ Rapeseed oil
’ Walnut oil
’ Soya bean oil

Rapeseed, walnut and soya bean oils are particularly balanced in terms of their fatty acid content.

Which oils can be heated safely ’

Refined oils are stable when heated, but thermal treatment (and often chemical treatment) diminishes their nutritional value. Our cold pressed virgin organic oils however keep all the flavour and nutritional properties that are so important for our health.

Oils rich in saturated and monounsaturated fatty acids are more stable than oils rich in poly-unsaturated fatty acids. Therefore our coconut, peanut and olive oils can be heated without any problem (but never so hot that they smoke). For perfectly odourless cooking we have brought out a Cooking and Frying Oil. A light steam treatment neutralises this oil’s flavour and increases its resistance to heat.

The richer an oil is in fatty acids with double bonds, the more fragile and the more unstable it is to heat. Cooking with such oils can result in the formation of fatty acids called ’trans fats’ which our bodies can’t cope with. This is why we recommend that you don’t heat our linseed, rapeseed, walnut or soya bean oils. Oils such as sunflower, sesame, or safflower seed can be heated with care (slowly and not to too high a temperature).

Information for vegetarians, vegans and raw food

Our organic oils are 100% vegetarian and vegan except for one oil. Besides the roasted oils, Omega Color oils and the two frying oils, our oils are also recommended for a raw food nutrition. A detailed product overview about vegan, vegetarian and raw food can be found here:

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GLOSSAIRE

Virgin :

Virgin oil is extracted solely by mechanical means, without any chemical treatment or refining. By this gentle processing, the grain’s most valuable qualities in flavor and nutrition are preserved in the oil.

Extra Virgin :

Constituting the supreme category of olive oils, extra virgin olive oil is famous for its brilliance in taste and smell. It is free of any organoleptic faults, with a level of less than 0.8% free acids.

First cold pressing :

An extraction technique in which fruits or grain are pressed only once, without being heated. We strictly monitor the pressing to ensure that our oils do not exceed 40° C during the entire process, making sure the essential nutrients of the grain are maintained.

Cold extraction :

This gentle method of extraction of extra virgin olive oil relies exclusively on mechanical and centrifugal means, never on chemical aids or heat treatment. The processing temperature is kept at a maximum of 27° C, guaranteeing a prime quality.

Deodorisation :

Following cold trituration, the oil is injected with steam. Hereby, the taste of the grains is neutralized and the oil’s heat resistance is increased.

Lipids :

Lipids represent a vital energy source for the body and are a tissue constituent. They are mainly triglycerides, which in turn consist of three fatty acids linked to a molecule. They furnish essential elements (essential fatty acids, vitamins) which our body is unable to produce on its own. Lipids also enhance the taste of food.

Fatty acids :

As the principal constituents of lipids, fatty acids can be differentiated into saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Of the unsaturated fatty acids, two types belong to the essential fatty acids (EFA): linoleic acid (Omega-6) and alpha-linolenic acid (Omega-3). Vegetable oils provide the best source of EFA. For a healthy diet, it is crucial to accomplish a balanced proportion of the different fatty acids. We suggest to vary and combine different oils frequently.

Vitamin E :

Indispensable for a healthy body, this lipid-soluble vitamin is a potent natural antioxidant which protects cells. There are four types of vitamin E, alpha-Tocopherol being the most active.

Solidification :

Oil hardens as the temperature drops, and its consistency changes from a liquid to solid state. Some oils solidify quicker than others. For example coconut oil begins to harden, when the temperature drops below 25°C, peanut oil hardens below 17°C, while olive oil only hardens below 14°C. This natural phenomenon may take on different forms: cloudiness, pellets, deposits, etc. This doesn’t change the quality of the oils in any way. To make any solidified particles disappear, simply warm the bottle by placing it in warmer water.


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