The quantity of oil

2017 looks set to be an excellent year for the ‘Domaine de la Genestiere’ extra virgin olive oil. Our work party of twelve people managed to harvest 1.411 tonnes of olives over the two days,3 and 4 November. These olives were milled by Eric Dardenne of Moulin du Debat, Jonquieres into 250 litres of the highest quality oil. That’s two and half times the amount of oil we produced in 2016, in spite of the severe drought that has affected the whole of the Vaucluse. Thank you team, and thank you Eric.

The quality of the oil

We invited the laboratory of the University of Wine (LACO) at Suze la Rousse to assessed the quality, freshness and potential shelf life of our oil. The results are reproduced below.

Results of chemical analysis

Acidity (% free fatty acid) 0.27
Peroxide value (meq 02/k) 4.7

Results of taste analysis

“…a green bronze oil.

“Very expressive nose, dominated by vegetable notes, freshly crushed leaves and vegetables, green tomatoes punctuated by a touch of citron.

“In the mouth the amplitude is carried by a beautiful equilibrium between unctuousness and bitterness, supported by a moderate pepperyness which prolongs the aromatic persistence. Very beautiful oil of character.”

Bitterness (amertume) 3/5
Pepperyness (ardence) 2/5
Unctuousness (onctuosite)
Faults (defaults) 0/3

“On the day, this oil exhibited no faults.” LACO analyse & conseil 07/11/2017

What does it mean?

To qualify as extra virgin olive oil, the oil has to have a free fatty acid value of <0.8%.

“Free acidity values provide an indication of how the fruit was handled prior to processing and the length of time from harvest to milling. Free acidity is also an early indicator of the potential longevity of the oil. Higher quality oils recently produced, will exhibit very low acidity—it may be no higher than 0.35% in the best extra virgin olive oils (EVOO).” Agbiolab, Inc, 2011

Peroxide Value identifies the early stages of oxidation. The lower the PV the more likely the oil’s shelf life will be extended.

“Experience indicates that high-quality, recently milled oils exhibit peroxide values below 12 meq/kg. Truly excellent oils may have PV as low as 7 meq/kg (9 meq/kg for organic oil). In the PV, the more likely the oil’s shelf
life will be extended.” Agbiolab, Inc, 2011