Cooking and storage:

How to use oils?

Oils are not just a greasy substance with common taste. They give meaning to all your preparations. Nevertheless, it is important to broach practical topics in order to understand the product labels. Then you will be able to well understand the spirit of VIGEAN oils which are to the world of oils what the prestigious classified Grands Crus are to the world of wine. It is indeed, very easy to make a comparison between tasting a wine and an oil.

Cooking

What are the best oils for cooking?

Oils with a neutral taste are usually the most appropriate for cooking food without altering flavours. Most of the time, olive oil is used for fish and sunflower oil for meat. Then, you can use oils with stronger tastes for seasoning.

"Personally I mainly use three of them, says Eric Vigean, olive oil, first cold pressed sesame oil and oleic sunflower oil. Then for fried dishes I use a blended oil specially made for frying and I don’t cook over 140, 160 degrees”.

Storage

What are the best ways of storing oils?

Unlike wine, vegetable oils don’t get better with age. They should be consumed within eighteen months after bottling, except for flaxseed oil (8 months). There are just a few short steps between production and bottling process. "Once processed and filtered, our oils are stored in stainless steel tanks in an entirely air-conditioned room, in order to preserve them a few days before bottling”, explains Eric Vigean.

His oils must be carefully stored: "Consumers must store them in a dark room under 20 degrees, otherwise in the refrigerator, particularly the first cold pressed oils such as walnut, hazelnut, flaxseed, camelina and poppy seed, which are more delicate. Unlike wine, the bottle must always stand upright! We can talk about vintage because there can be an exceptional year for each nut or seed. The sunshine determines everything, there must not be too much rain, especially during the last month.”


Which vinegar with oils?

"Most of the time, oils are enough on their own. If you want to add acidity, I recommend our infused oils, especially the one with lemon zest. Otherwise, it is better to use cider vinegar or sherry vinegar rather than wine vinegar which covers up the flavours of the oils. In this case, you should abandon the bottle and put vinegar in a spray”, explains Eric VIGEAN.



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