Manufacturing process of Vigean oils - Vigean oil mill
Specific procesesses
The Vigean oil mill uses very specific manufacturing processes:
Systematic analysis of samples before validation of the order.
A systematic analysis of each batch of seeds and fruits arriving at the oil mill.
Several samples are taken from a tank. This analysis is carried out on an oil sample and not on the seed because the pesticides are concentrated during extraction (concentration factor 10 to 12).
The analysis is done in-house and in a certified laboratory. These analyzes are expensive but guarantee us an irreproachable oil.
Analyzes carried out: 600 pesticide molecules, heavy metals, GMOs if necessary, peroxide acidity and UV absorbance for olive oil, sensory and organoleptic: taste, color, odor, humidity and impurity.
Storage of the oil sample and the seed or fruit from which it is extracted for 2 years, in a cold room to comply with a control.
Double dusting of seeds and fruits (1 by the producer and 1 by Vigean). This gives a taste very close to raw fruit and seeds.
For the first cold pressed manufacturing process, the raw materials are not preheated nor heated, the temperature naturally reached during the action of the screw is constantly monitored so as not to exceed a temperature specific to each seed or fruit: 27 ° C for olive oil and 38 ° C for the others.
The +
This allows us to have the optimal nutritional qualities, therefore “Raw Food” certification.
The gourmet oils are made in the old-fashioned way in cast iron pans according to a family process under the constant supervision of an employee.
Raw materials and oils are stored just in time to guarantee maximum freshness, in a refrigerated room or in an air-conditioned tank room.
A brown glass bottle with UV protection. A bottling of all our Clion oils on the production site, the packaging lines are different for a first cold pressed oil or allergen oils.
This is how our oils offer consumers the guarantee of both top quality and total food safety.
Olive oils
Manufacturing process of our olive oils
It is worth recalling that, unlike for other edible oils, olive oil continues to be one of the products whose manufacturing processes, physicochemical and organoleptic evaluation criteria, and even labelling processes are governed by European regulation.
1ST STAGE
Collecting or harvesting the olives
The olive harvesting season depends on the maturity of the olives. Olives usually reach maturity in October. During this time of the year, the fruit undergoes physiological and compositional changes. Olives start off green in colour, and over the course of their development they go purple, turning black when they reach full maturity.
2ND STAGE
Sorting the olives
The way the olives are treated during the sorting process and the removal of solid particles (stones, stalk and leaves) has an impact on the quality of the oil. This stage is carried out within the mill. The process of cleaning or washing the olives means that they can be sorted better according to their quality.
3RD STAGE
Obtaining the olive oil
The oils marketed by the Vigean oil mill are obtained according to two method.
Manufacturing process of olive oils
METHOD A : 1ST COLD PRESSED OILS
1 – The olives are ground using granite millstones (natural stone) to form a paste.
2 – The solid particles are separated and the liquid phase is recovered, owing to the fact that the paste is spread on several fibre discs. These disks are then piled along the hydraulic piston pin to allow for extraction at room temperature.
3 – The liquid phase is extracted using pressure applied to the paste. A liquid then forms, comprising a mixture of oil and vegetation water (amurca).
4 – The oily phase is extracted by decantation. Since oil is lighter than the vegetation water, it floats to the top of the mixture.
METHOD B : COLD EXTRACTION OILS
1 – The olives are ground using a metal (hammer) mill to form an oil-rich paste.
2 – The paste is malaxed (mixed) so as to increase the oil extraction yield from the oil cells. This operation is carried out at a temperature of under 27°c.
3 – The solid particles are separated and the liquid phase is recovered via a process of horizontal centrifugation carried out on the olive paste.
4 – The two liquid phases (oil and vegetation water) are separated by vertical centrifugation. Owing to the gradient density, as the olive oil is lighter (0.916 kg/l), it will float to the top.
The olive oil is separated again from the insoluble particles by decantation.
The two processes end with a common fifth and sixth step.
5 – The oil is filtered. This gives the olive oil its purity and sheen, and it also restricts the residual water content that can lead to premature oxidation of the oil.
6 – To avoid thermo-oxidative damage, freshly obtained oils are stored in tanks located in an air-conditioned room whose internal temperature is kept permanently at 18°C.
First cols pressed oils
“Pure raw juice to restore energy and find harmony”
For Vigean oil mill, it is an oil that has been slowly extracted at low temperature with small screw presses, from carefully selected organic nuts and seeds. This oil is then decanted and filtered on blotting paper. With such process, we get a pure raw juice that we can consider as a “RAW FOOD” offering all its nutrients and benefits.
Why eating Raw food ?
Omega-3, 6 and 9 as well as vitamins are damaged by heat. Because they are produced at low temperature, raw food products still contain these necessary but fragile nutrients.
We produce our 1st cold pressed oils from seeds and nuts at a temperature below 38 ° C without heating or preheating process. As for our olive oils, the temperature of extraction is under 27°C.
It is therefore strongly recommended to choose raw oils with Raw Food logo to get all their nutrients and benefits such as:
– The vitamin A (antioxidant, beneficial for skin, vision, protects from infections), D (bone strength, muscle tone, immune system), E and K ( blood coagulation, bone strength)
– the antioxidant action of vitamin E on skin
– the “essential” fatty acids contributing to a well-functioning cardiovascular system- The omega-3 fatty acids contributing to a good balance of the nervous system.
Our body needs nutrients ro work properly:
* Macronutrients: proteins, carbohydrates and lipids including Omega * Micronutrients: vitamins, minerals and trace elements. These nutrients, components of our diet, are fundamental for our body.
Not only they provide the necessary energy for it to function, but they also help to build and protect it. The role of lipids in the body is essential. They transport fat-soluble vitamins, they contribute to the production of our cells and constitute their envelope.
Depending on the nature of these lipids, they also contribute to the synthesis and storage of hormones as well as the proper functioning of our nervous and cerebral systems.
Oils provide the human body with “essential” fatty acids that our organism cannot synthetize: omega-3 and 6.
Balancing the daily intake of these 2 Omega is necessary for our body and keeps our organs healthy: hence the necessity to eat some daily in seasoning or added to the dishes once cooked
Gourmet oils
The rich flavour of these oils is obtained with a traditional cooking process in a cauldron, perfectly mastered by the craftsman. This process remained the same since the origin of the Vigean Company and allows to produce oils from fruits and seeds
These oils, without any exception, are filtered on blotting paper after decantation to give them limpidity and shine.
Gourmet hazelnut and walnut oils
The manufacturing process for these oils comprises the following stages: cleaning,
hulling, grinding, cooking, pressing and filtration. The hazelnut and walnut kernels are grounded under a granite millstone. The homogeneous paste thus formed is roasted in a cauldron or pan, then pressed with a small hydraulic press to obtain the oil.
Organic hazelnut and walnut gourmet oils
This oil is obtained from a specific variety of hulless pumpkin seeds that are ground to form a paste. This paste is roasted in cast iron cauldron and the oil is extracted with small hydraulic press. The gourmet pumpkin seed oil is characterized by floral and herbaceous notes.
Organic gourmet sesame oil
The manufacturing process of the gourmet sesame oil skips the preliminary hulling and grinding stage. The unhulled sesame seeds are dusted then directly toasted and then pressed on small screw press. The gourmet sesame oil has a distinctive flavour and aroma which will nicely complement all exotic dishes. It has a high degree of oxidative stability, properties resulting from the presence of the fat-soluble lignans sesamin and sesamolin.
Organic gourmet argan oil
The manufacturing process of this oil is carried out over several stages: depulping the nuts, crushing the kernels, grilling and milling the seeds, malaxation, pressing by hand, adding warm water, then recovering the oil by decantation. In terms of aromas, argan oil, extracted from roasted seeds, has a very distinct hazelnut smell and flavour and a lovely brown colour.
Quality management, food safety and traceability
Throughout the entire production line, and also for throughout the shelf life of our oils, you are guaranteed optimal quality and controlled traceability up to delivery.
For a long time now, Eric Vigean has been implementing a Quality Management System and an appropriate Control Plan at the oil mill, in order to reach these key objectives
The Vigean oil mill quality and food safety procedure – a preventive approach based on:
#total control of the characteristics of the raw materials used to make our oils, in order to give them their unique taste and nutritional properties.
#traceability of our raw materials and our oils from the supplier to the final consumers.
#an emergency plan for withdrawing our products in the event of a crisis situation.
Éric vigean has always stayed true to the basic rule whereby high-quality oil is the result of:
#high quality of raw materials.
#suitable transportation conditions and equipment.
#appropriate transport conditions.
#employees who apply Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP) and the basic food safety control principles at all stages of production, by applying the HACCP (Hazard Analysis Critical Control Point) procedure on a daily basis.
Thus, this is how our oils offer consumers the guarantee of both top quality and total food safety
# High quality oils
# Control of food safety
