An artisanal soul and controlled processes for making first cold pressed oil

Huilerie Emile Noël uses an artisanal, traditional production method. Its endless-screw presses, very old but carefully maintained, extract oil slowly and gently. To make a litre of oil, it takes two to 14 kilos of raw material, depending on the kind of seed.

At Emile Noël, every effort is made to protect the nutritional benefits and the taste of the raw material. As shown in the diagram below, the company’s organic virgin oils are made by mechanical methods: first cold pressing or cold extraction, with no chemical treatment.

These old-fashioned presses were acquired back in the 1960s. “They still work superbly, and they’re very well maintained,” says Emile Noël. Over the years, he has take care to amass an impressive stock of spare parts salvaged from old machines. As a result, everything is available on-site to maintain and, if necessary, repair the veteran presses. “But they’re very solid, and still tops when it comes to quality,” stresses Emile, who could never be persuaded to swap them for recent pressing technology.

“The new presses may give higher yields, but they rotate faster. Ours turn very slowly, with an endless screw, below 60°C, which means the seeds don’t get so hot, and are less ‘excited’. They have time to give up their oil slowly – and that’s the ideal way to respect the seeds.”

Made with assiduous passion, in keeping with artisanal tradition, first cold pressed virgin oils preserve all the value of their fatty acids and vitamins. Natural and authentic, they provide the flavour and finesse of their fruit or seed. In other words, the artisanal production methods reflected by Emile Noël’s oils wed the pleasure and benefits of taste, health and gourmet eating.

On the oils trail

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