OLIDOC - Coopérative et production d'Huile d'Olive

Olive Oil cooperative, production in Clermont-l'Herault, Languedoc, South France (olice oil, soap, cream, tapenade...)

There are three categories of olive oil : Virgin Olive Oil : obtained by mechanical cold pressing. This is a pure fruit juice and, therefore, a healthy, natural food. There is olive oil that is Extra Virgin, with an impeccable taste and 1 % maximum acidity (one gram per 100 grams). Fine Virgin Olive Oil also has an impeccable taste but 0.8% maximum acidity. Ordinary or Semi-fine Virgin Olive Oil has 3 % maximum acidity. These virgin oils, obtained solely by mechanical procedures, can, like great wines, be designated as crus or appellations d'origine (designations relating to where they were grown, and their Refined Olive Oil is obtained by refining virgin olive oil whose taste has changed and whose acidity is too high. Pure Olive Oil is the result of mixing virgin olive oil with refined olive oil.
There are more than 400 olives varieties in the worlde. However, the Clermont-l'Hérault olive oil is produced with local varieties that combines to give it its particular flavour. The main types of olives used are :	La Lucques La Clermontaise L'Olivière La Ménudal (or Ménudel) La Verdale de l'Hérault La Picholine L'Amellau La Rougette	Discover the different categories clicking on each name.

Clermont-l'Hérault

This is a very old local variety.When picked in September, it is an excellent green eating olive with a distinctive taste.When mature black olive is picked at the end of November, a delicate, subtle-tasting oil is produced that can be used cold or in cooking. Its discrete taste and fluidity make it an ideal choice for those who are trying olive for the first time

This variety grows mainly in the area around Clermont-l'Hérault. It is picked at the end of November and produces a mellow, nutty-tasting, demi-fluid oil. Its delicate flavour comes through very well when it is used on hot dishes like poached fish and steamed vegetables.

This variety grows in the Aude, Hérault and Pyrénées Orientales. It is picked at the beginning of December and its oil is very unctuous and mellow and has the flavour of dried fruits. Its pleasant taste lingers in the mouth. The oil can be used cold or in cooking. You only need one spoonful to flavour your fish "en papillote", your "brandade" or your vegetables.

This variety grows mainly at the foot of the Larzac in the Lodève region and is picked in December. It is unctuous and considered as a mellow oil. It is just as nice on salads as with hot dishes. The heat of cooking brings out a taste reminiscent of young tomatoes or spring onions and the flavour goes equally well with raw vegetables.

This is the main variety grown in the Hérault and is picked in December. Its green oil is more distinctive than those mentioned above and its strong flavour leaves a nutty taste in the mouth. As such, it is an ideal dressing for salads and raw vegetables.

This is a variety that comes originally from the Gard region, but is now widespread in the Hérault. It is picked between Christmas and mid-January. Its strong green oil has a sharp, piquant taste, much sought after by connoisseurs. It can be used cold or in cooking, and cooking eliminates the bitterness.

This is a very old Hérault variety that is picked at the end of December. It produces a fresh, herby oil that is unctuous but light tasting and has a mellow, rather sweet flavour. It's a discrete, elegant oil that can be used however you like.

This is a very old variety that is very common in the region, especially near Montpellier, where it is called Rougette de Pignan. It's a superb oil with a nutty flavour that goes very well with hot dishes.