• First cold pressed
• The old-fashioned style
• Macérâts

Manufacturing procedure for the old-fashioned style gourmet oils.

These oils are part of the House of Philippe Vigean legend. They represent what they do best ! Over the years each generation perpetuates this tradition, but at the same time develops new oils that are recommended by nutritionists or are simply to meet the demand of customers. Through this pipeline of history each generation has made an effort as far as innovation is concerned. André Vigean, the old-fashioned gourmet oils, Philippe Vigean, the first cold pressing oils and last but not least, Eric Vigean with the development of dietary oils and the Vigeoline range.
The old-fashioned gourmet oils have been developed thanks to a method that heats the oil and thus amplifies its flavour. They are the result of painstaking work, a marriage associating the best flavours that the Master Artisan produces with what nature has given him! The old-fashioned gourmet range included Argan oil, Fruité aux Noix (blend), Hazelnut, Walnut, Pumpkin Seed and Sesame.

The flavours and aromas of oil – a complex alchimy !

When it comes down to the complex mechanism that is the basis of the aroma, and, flavour of oil, the Vigean family has developed their artisan know-how over the years. Every oil has its own secret, as oxidation is the origin of the aroma. The oxidation process means that the oil captures oxygen that helps it to cut its fatty acids into shorter molecules that are lighter, more volatile with a richer aroma.
Each procedure gives the oil its specificity, type, aroma, nutritional value and oxidative stability. That is why tasty oils offer a bouquet of unequalled aromas and flavours that express a multiple variety of sensorial and gustative compromises. They also provide essential fatty acids (EFA) meaning that the fine gourmet can associate pleasure and well-being. These oils find their aromas deep within the oil cells, those unique spherical structure that measure only a few microns and yet hold just about all of the fatty acids and essential nutrients.

A. Rapeseed, hazelnut and walnut oil.
The manufacturing process takes place as follows: cleaning, removal of shells, crushing, toasting, pressing and filtering. The rapeseed seeds or the hazelnut or, walnut kernels are cleaned then crushed under the ancestral granite millstone. The paste is then toasted and pressed to obtain the oil, that is then filtered. The formation of the volatile components starts by the destruction of the oil cells that are freed into a paste that is rich in fat and protein.

B. Gourmet Sesame Oil
The manufacturing procedure of the gourmet sesame oil excludes the stages of hulling and crushing. The dust is removed from the whole sesame seeds that are then grilled or toasted. They are then pressed in small hydraulic presses to obtain oil that still contains small particles before it is filtered giving it outstanding brilliance and colour.

C. Argan Oil
The manufacturing procedure has several phases. The fruits are de-pulped and the stones are crushed. The kernels are then grilled and ground, mixed and hand pressed with the addition of warm water before decanting the oil. When one is talking about argan oil, rapeseed, hazelnut, walnut or sesame, it is this part of the procedure that gives the oil its brilliant aspect.

D. Thermal treatment – heating that amplifies the flavour
During cooking certain odours are perceptible that can be attributed to the numerous volatile and aromatic components that are a result of the thermo-oxidative transformation. It’s during this stage that the delicate equilibrium of aromas, flavour, colour, as well as the quality of the fatty acids, including oxidation stabilisation of gourmet oil, takes place. The toasting phase is vital to the success of the gourmet oil. Two major factors are meticulously controlled; the temperature and the time the fruits are toasted. These factors alter the fatty acid composition, the aroma, the flavour and the colour. The toasting conditions have been optimised, the temperature is less than 120°C and the toasting time is between 15 to 20 minutes depending on the humidity level of the raw material.



The oil is extracted by hydraulic presses with an optimum pressure of 300kg/cm2 in order to preserve essential nutrients yet at the same time guaranteeing a better oxidative stability for the finished product.

• In terms of aroma, Argan oil is extracted from toasted kernels that give it a pronounced nutty fragrance and taste and a rich brown colour;
• Gourmet Sesame oil has a distinctive fragrance and flavour as well as strong oxidative stability. This is due to the presence of liposoluble lignanes and sesamoline;
• Rapeseed oil has a pleasant aroma;
• Hazelnut oil is distinctive by its subtle aroma and balanced flavour;
• Walnut oil combines the force of its phenolic components and its high omega 3 content to obtain unique fragrance and taste.