FAQs

Extra virgin olive oil is at the top of the quality pyramid. To merit this designation, it must meet strict chemical criteria — acidity below 0.8%, peroxide value below 20 — and organoleptic criteria: a perceptible fruitiness and a total absence of defects detected by an accredited tasting panel. Extraction must be exclusively mechanical, without chemical treatment, at a temperature below 27°C. This is the only category that fully preserves polyphenols, these antioxidants with recognized health benefits. At Mas des Thorades, we only produce extra virgin, with acidity consistently below 0.4%.

The "fruité vert" (green fruitiness) comes from olives harvested very early, before the end of September. It offers intense aromas of cut grass, artichoke, and green almond, with a pronounced pungency and a marked bitterness. The "fruité mûr" (ripe fruitiness) comes from olives harvested at full maturity: the aromas are softer—sweet almond, ripe fruits, flowers—with moderate pungency. Neither is "better": they are two different expressions of the same fruit. "Fruité vert" pairs well with salads and grilled fish, while "fruité mûr" goes with fish in sauce, pasta, and pastries.

This tingling in the throat—the pungency—is a sign of the presence of oleocanthal, a polyphenol with anti-inflammatory properties. The more the oil stings, the richer it is in this precious antioxidant. Pungency is not a defect; it is proof of quality and freshness. This sensation naturally diminishes over time: a two-year-old oil will be mellower than a two-month-old oil. If the pungency surprises you at first, it quickly becomes addictive.

No. The color of an olive oil depends on the ripeness of the olives at harvest and the variety: an early harvest (green olives) produces a green oil, while a late harvest (ripe olives) produces a golden oil. Professional tasters even use opaque blue glasses so as not to be influenced by the color. Therefore, color is NOT a reliable criterion: a very green oil can be mediocre, while a golden oil can be exceptional.

The term "first cold press" is historically linked to traditional mills that pressed olives multiple times. Today, with the modern centrifugation used in almost all mills, there is only one extraction: therefore, speaking of "first press" is technically inaccurate. The more relevant mention "cold extraction" guarantees that the temperature never exceeded 27 °C throughout the entire process – a threshold below which polyphenols, aromas, and vitamins are preserved. At Mas des Thorades, we generally operate between 18 and 22 °C, well below the regulatory limit.

The most scientifically documented benefits are cardiovascular protection, anti-inflammatory effects, and antioxidant protection. The PREDIMED study (7,447 people, 5 years of follow-up) showed a 30% reduction in cardiovascular risk with regular consumption of extra virgin olive oil. Polyphenols protect blood lipids from oxidative stress — a health claim officially validated by the EFSA (European authority). Studies also show positive effects on insulin sensitivity and cognitive function. These effects are observed with 2-3 tablespoons per day (30-40 ml).

Polyphenols are natural antioxidants found in olives. The main ones are oleocanthal (anti-inflammatory), hydroxytyrosol, tyrosol, and oleuropein. They protect cells against oxidative stress, contribute to cardiovascular health, and are responsible for the bitterness and pungency characteristic of a quality oil. The EFSA has validated their role in protecting blood lipids, provided the oil contains at least 250 mg/kg of polyphenols. Industrial oils rarely reach this threshold.

Yes, absolutely. Extra virgin olive oil stands up very well to cooking thanks to its high smoke point (190-210 °C), sufficient for stir-frying, roasting, and even deep-frying. It is more heat-stable than sunflower or rapeseed oils due to its richness in monounsaturated fatty acids. The only caveat is an economic one: for deep-frying, a virgin (not extra) oil or an entry-level extra virgin oil is suitable. Reserve your best oils—the most fruity and pungent—for raw seasoning, where they fully express their aromas.

No. Olive oil contains 900 kcal per 100 ml — it's fat, good fat, certainly, but still fat. If you add it to your diet without changing anything else, you will gain weight. Studies showing benefits for weight are linked to the Mediterranean diet as a whole (more vegetables, less sugar, less ultra-processed food), not to olive oil alone. Olive oil also does not cure cancer and does not replace medication. It's an exceptional food when it's of high quality, not a miracle cure.

Olive oil has three enemies: light, heat, and oxygen. Store your bottle in a cool, dark cupboard, away from the stove, oven, and any heat sources. The ideal temperature is between 14 and 18 °C. Use dark glass (green, brown) or opaque stainless steel to protect it from UV rays. Close it carefully after each use to limit contact with air. Prefer smaller sizes: two 50 cl bottles are better than one liter, as you will open them for shorter periods and preserve the oil better. Oil exposed to direct light for one month can lose up to 30% of its polyphenols.

A good quality extra virgin olive oil, when properly stored, is at its best within the first 12 months after harvest. It remains very good between 12 and 18 months, acceptable between 18 and 24 months, and then declines beyond that. The crucial information is the harvest date ("Harvest 2024" or "2024-2025 Season"), which is more important than the best-before date. After the harvest date, polyphenols gradually decrease, and the oil loses aromatic intensity and health benefits. A reputable producer always indicates the harvest date on the label. If it's missing, be wary.

This is normal, and even a good sign. Olive oil contains saturated fatty acids and natural waxes that solidify below approximately 10°C. The purer and unfiltered an oil is, the more easily it will solidify. This does not alter the quality: simply bring the bottle back to room temperature and the oil will regain its fluidity within a few hours. For everyday use, a cool cupboard is perfectly adequate. We do not recommend daily refrigeration because repeated freezing-thawing cycles can alter the oil's structure, and solidified oil is impossible to use directly.

Pour a little oil into a small glass, cover with your palm and gently warm it (the heat from your hand is enough, about 28°C). After a minute, lift your hand and put your nose into the glass: look for aromas of fresh grass, artichoke, and almond. Then take a small sip without swallowing immediately, and then draw air through the oil ("stripping") to volatilize the aromas. Look for fruitiness (positive aromas), accept the bitterness (a sign of freshness), and appreciate the pungency in the throat (a sign of polyphenols). Color is not a criterion: professionals use opaque glasses so as not to be influenced.

Our olives are picked directly from the tree (never from the ground) and processed within 4 to 6 hours of harvest. They undergo defoliation, washing, then disk crushing with temperature control. The paste is kneaded at a maximum of 25 °C for 45 to 50 minutes, then separated by a two-phase centrifuge — without adding water, which results in an oil more concentrated in beneficial compounds. The oil is then stored in stainless steel tanks and bottled on demand. The result: an acidity of 0.2-0.3% and a polyphenol content of 300-450 mg/kg.

Cold extraction refers to a mechanical process in which the temperature of the olive paste never exceeds 27°C. This threshold, set by European regulations, is not arbitrary: below it, polyphenols, volatile aromas, and vitamins are fully preserved. Above 30°C, the degradation of polyphenols accelerates; above 40°C, losses become massive. Each additional degree is a compromise between yield and quality. At Mas des Thorades, we operate between 18 and 22°C, with continuously monitored temperature probes. Cold extraction is not an option for us; it is a non-negotiable condition.

To produce one liter of quality extra virgin olive oil, 5 to 8 kg of olives are needed, depending on the variety and ripeness. Harvesting (manual or semi-mechanized) costs €2-4 per kilo of olives, while crushing costs €0.30-0.50 per kilo. Add storage, bottling, labeling (€1-2 per liter), and certification analyses. The minimum cost price for artisanal French olive oil is between €12 and €18 per liter. An oil sold for €5 per liter in a supermarket necessarily comes from intensive production, often imported, with methods optimized for yield, not quality. The price difference reflects a production reality.

You can order directly from our online store, with careful packaging and real-time delivery tracking. You can also purchase at the estate in Graveson, in the Alpilles: this is an opportunity to taste before buying, ask your questions, and leave with the oil that suits you best. Buying directly also means benefiting from a fair price, without intermediaries. If you have any questions about your order, our contact page is at your disposal.

Yes, we welcome you to Mas des Thorades in Graveson, in the heart of the Alpilles. You can visit our olive groves and taste our oils with explanations of their aromatic profiles and personalized pairing suggestions. Visits are available all year round by appointment.

Yes, we ship throughout mainland France. Each order is carefully packaged to protect the bottles during transit. A tracking number is provided so you can track your package in real time. For any questions about delivery times or procedures, please do not hesitate to contact us directly via our contact page.