The virgin olive oil from the northwest region of Tunisia are obtained by simply pressing fruit without treatment, without additives,it differ in oleic acid and their organoleptic qualities . Our olive oil originating from the region of " Bulla Regia " has a level of acidity that matches the 0.2% and a soft and unique taste that provide a pleasant dining experience.
Dhaouadi Bio Oil is born, there are more than 5 years, a professional team work, with the intention to occupy a privileged place in the olive sector. That is why, from our inception, we set ourselves at the outset the highest standards and the highest quality level : both in the selection of the raw material and the most appropriate developed technological equipment for a perfect storage and packaging of our products.
Since antiquity, the Olive is consumed as fruit, the olive is a fruit of the winter. Virgin olive oils are obtained by simply pressing fruit without treatment, without additives. They differ by their oleic acid content and their organoleptic qualities.
Like the Wheat and Vine, the history of the olive tree is confused with that of the Mediterranean. The great Mediterranean civilizations: Phoenician, Cretan, Greek, Egyptian, Roman, Arabic, Spanish, ... have maintained close ties with the tree that inspired many legends.
Vincent Van Gogh
Dutch painter 1853 - 1890
An oil leaving the mill is evolving quite quickly. During the first two months she gets better, his secondary flavors assert themselves. A "green" oil, the olives were crushed immediately after harvesting (without storage 2 or 3 days) will change a lot in six months. It will ripen. In general, an oil keeps for a maximum of two years. The ideal conditions of conservations are to place your bottle in a cool place (between + 15 ° C and + 18 ° C) and protected from light. Avoid temperature fluctuations that adversely affect its taste. If you store less than 8 ° C, it will freeze and have a cloudy appearance. Under average conditions of storage, its color becomes paler after a year and it begins to lose its flavor.
Olive oil; behaves perfectly for cooking : the smoke point is 210 ° C , such as eanuts oil , while the sunflower oil was 170 ° C and that of butter 132 ° C is an excellent cooking oil Suitable for both sautéed minutes to casseroles and fries. Beware though, it is not recommended to reach the smoke point which changes the chemical composition of the oil, releasing odorless but harmful damage. These changes apply to all fats. In addition, at this temperature there is a risk of inflammation. During the service, when frying is not used, it is recommended to reduce the temperature of the oil bath at 165 ° C the oil should be changed as often as necessary and stored away in air an airtight container. In shallow frying or browned, avoid reaching the flue gas temperature so as not to distort the oil and thus retain its original flavor.. .