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法國La Tourangelle有機冷壓初榨橄欖油

NT$ 460.00 TWD
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La Tourangelle, 100% Organic, Extra Virgin Olive Oil, 16.9 fl oz (500 ml)

La Tourangelle extra virgin olive oil is cold extracted from organically grown Picual olives harvested exclusively in a single family-owned estate in Andalucia, Spain. The olives are picked early and processed on-site within two hours to guarantee very low acidity and excellent quality. The result is a well-balanced, intense and fruity extra virgin olive oil with hints of freshly cut grass, almond and fresh olive leaves with a light peppery finish.

  • Rich yet delicate flavor, ideal for everyday use.

Heat  | Flavor
Medium-High  | Bold

This tin can protects and preserves freshness and flavor for the life of the oil.

Suggested Use

Wonderful for easy sautéing, baking, dipping, blending, drizzling, or for use in salad dressing

Other Ingredients

100% pure organic extra virgin olive oil.

May contain trace amounts of tree nuts, sesame seeds and peanuts.

With a rich yet delicate flavor, it is ideal for everyday use. Perfect for sauteing, dipping, drizzling or blending into a vinaigrette or marinade. Here are a variety of ways to use our organic extra virgin olive oil in your dishes:

Cook: Whether you are stir-frying rice, sautéing vegetables or preparing meat, our high-heat extra virgin oil is the perfect agent for creating delicious cooked dishes of all kinds. You are sure to taste its fresh flavor and smooth texture.

Drizzle: Our artisan olive oil also makes a smooth, tasty finishing touch for your prepared vegetable dishes, pasta, rice and meat. Drizzle it over a hot meal for extra moisture and a fresh burst of flavor.

Whisk: When you are whipping up a marinade, sauce or vinaigrette, nothing makes a better addition than the bright notes and smooth texture of our artisan olive oil. Use it for all your condiments and dressings to add a unique twist.

Warnings

Store in a cool, dry place.

Supplement Facts
Serving Size: 1 Tbs. (14 g)
Servings Per Container: 51
 Amount Per Serving% Daily Value*
Calories120 
Calories from Fat120 
Total Fat14 g22%
Saturated Fat2 g10%
Trans Fat0 g 
Polyunsaturated Fat2 g 
Monounsaturated Fat10 g 
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g 
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
*Percent Daily Values are based on a 2,000-calorie diet.

“La Tourangelle 100% Organic Extra Virgin Olive Oil is cold-pressed from Picual olives, harvested early in the season in Andalusia, Spain and processed on-site the same day.”

What does it mean?

100% organic: Oils bearing this label are made with 100% organic ingredients vs just “Organic” oil that contain only 95–99% organic ingredients.

Extra virgin: First pressing of the olives, no chemical or heat used in extraction, acidity level of extra-virgin oil requirement is lower than 0.8%.

Cold-pressed: Means that no heat over a certain temperature (81°F – 27°C) was used during processing.  Why is it important? Because cold-pressed olive oil contains high amounts of monounsaturated fatty acids, polyphenols and antioxidants that provide many health benefits. A hot-press process tends to generate higher quantities of oil but the heat reduces the flavor, aroma and nutritional content of the oil.

Acidity Level: According to the International Olive Oil Council (IOOC), Extra-virgin olive oil should contain no more than 0.8% acidity. Our average acidity level is at 0.2%. The acidity level is an indicator of degradation and assimilated to the freshness of the oil.  Olives have a naturally acidity level but if they are not harvested with care and quickly processed into olive oil they will have greater levels.

Early harvest:  This means La Tourangelle harvests and processes unripe olives. It is the most expensive method and a better way to retain bright aromas, antioxidants and freshness. Early harvest olives require more fruit to make each liter of oil but it is a mark of quality not found in blended oil made from late harvest ripe olives.

Processed on-site the same day: Olives that are picked and pressed within 24 hours will never have acidity levels greater than the required .8% and will preserves all their nutrients, freshness and flavors. They don’t have time to degrade like olive that move from site to site, and olives that are stored or refrigerated.

Expeller-pressed: Our olive oil is extracted by mechanical means, no use of chemicals, solvents, or hexane residues in the final product.

One variety: We don’t blend our oil with lower grade and refined olive oil, as is done routinely, to obtain lower acidity levels and then be passed off as “extra virgin”. La Tourangelle Extra-Virgin Olive oil is one variety from the same grove. And we are proud of that!

Picual variety: The Picual variety produces excellent oil due to the fatty acid content and the antioxidants. The olives of low-lying lands tend to have more body, with a slightly bitter taste and a hint of wood, while the olives cultivated in the mountain regions tend to be sweeter, with a fresh flavor.

Peppery finish or pungent aroma: A study from the University of California, Davis had found that 44% of consumers in the U.S. liked defected olive oil with rancidity flavor. The authors indicate this may be due to the large amount of defective olive oil labeled as extra virgin available to consumers. The pungent aroma is the peppery characteristic that you will feel at the back of your throat when you swallow the oil. You may even cough. Many people think this is bad, this actually comes from olive oil from unripe olives and fresh olive oil. It also signifies the presence of certain antioxidants. Don’t worry, this peppery sensation should go away fairly quickly, it should not linger.

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