In response to a recent segment on the Dr. Oz show, where they warned viewers about “fake extra virgin olive oil”; La Maison Orphée would like to reassure our consumers the quality of our oils is our priority.

La Maison Orphée not only presses and produces much of our product in Quebec, Canada; but also source our extra virgin oils from France (Philippe Huilerie Vigean, traditional French oil mill and artisan master presser since 1930), Spain, Italy and Argentina. La Maison Orphée has worked closely with our producers for over 20 years. These long-standing relationships allow us to trace and monitor the entire production cycle of our extra virgin olive oils. At La Maison Orphée we guarantee the superior quality of our products.

To ensure the quality of oils, La Maison Orphée has been endorsed by several certification agencies:

- Quality Assurance International (QAI): the International certification body to verify the organic integrity of products
- The Canadian Food Inspection Agency (CFIA)
- The Ministry of Agriculture, Fishery and Food of Quebec (MAPAQ)

All La Maison Orphée olive oils are analyzed by ITERG in France, an international organization that specializes in analyzing to ensure the quality, integrity and acidity of oil. The quality of La Maison Orphée is at the heart of our company. We do not cut any of our extra virgin olive oils with any other oils. When you purchase a bottle of La Maison Orphée oil you can expect to receive the highest quality pure extra virgin olive oil.
In addressing the “Refrigerator Test,” please be aware this is not a scientific test. All olive oils react differently to temperature changes and have the potential or either partially or fully solidify, or remain completely unchanged. There are several factors the affect can how oil reacts to changes in temperature. Those factors include, variety or type of olives, soil olive tree was grown in, as well as the climatic conditions during the olives growth.

We respectfully request the importance to take in consideration these points of distinction when applying the “Refrigerator Test” to any extra virgin olive oil.

Feel free to contact us for more infos.

For know more about the Olive Oil Extraction.

To see the Dr.Oz video

The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements: interactive communication, system management, prerequisite programs, HACCP principles and Codex Alimentarius.

Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and supplies about identified hazards and control measures will assist in clarifying customer and supplier requirement.

Crust ingredients:
1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
1 cup coconut oil
1 tablespoon vanilla
Up to a 1/4 cup of water, if necessary to facilitate blending
Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates

1. Soak the nuts before using in the recipe for about 6 hrs,  (you can simply soak them over night, this way they are ready for you the next day whenever you are ready to make the cake) then I made them dry by placing in the oven at lowest possible temperature your oven has for about 10-15 min(spread out nicely).

2. You can use regular blender for making the “cheese” since the nuts after soaking are not as hard or maybe even food processor.

3. For the strawberry sauce regular blender might not work, Vitamix of course will do the job but you might try to blend fresh strawberries with dates and then freeze slightly before layering on top of the cake and then once the cheesecake is all assembled put in the freezer.

How to make this raw cheesecake recipe…

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get out your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all cream cheese ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Layer on top of the crust.

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); “cream cheese” (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!

Maison Orphée launches New Grey Sea Salts from Noirmoutier Island, France.

When sea salt immerses you in a world of flavour…Once seawater has evaporated through the combined action of the wind and sun, grey sea salt is collected from the clay-bottom pans found in salt marshes. An essential condiment, its authentic taste has the ability to refine every dish, while maintaining the utmost respect for cultural and culinary sensibilities.

Maison Orphée Sea Salts are harvested in the salt marshes of Noirmoutier, on the French Atlantic Coast. Salt workers have continued the over-hundred year long tradition of hand-harvesting the finest quality salts. They are then simply drained and left to dry in the sun and in the wind. Rigorous tests confirm its authenticity, as well as its quality. Maison Orphée sea salts are collected by hand, keeping with traditional agricultural methods, and never contain any additives.

Sea salt is rich in minerals and trace elements, making it an essential condiment in the kitchen as well as an important part of a healthy, balanced diet.

Fleur de sel

Fleur de sel crystallizes on the surface of salt marshes during hot summer days. Paludiers (salt harvesters) collect it manually and leave it to dry under the sun before it is packaged. Its unique flavour and delicate crunch make a great finishing touch on vegetables, grilled meat, fish, tomatoes and more. Enjoy its crunchy bite and delicate taste.

Fine Grey Sea Salt

Fine Grey Sea Salt is obtained through seawater concentration in the clay-bottom pans of salt marshes. The salt is then simply dried and finely ground. A perfect condiment for everyday seasoning.

Coarse Grey Sea Salt

Coarse Grey Sea Salt owes its colour to the clay-bottom pans of salt marshes from which it is harvested after the evaporation of seawater by the combined action of the wind and sun. Extremely soluble, coarse grey sea salt is an essential condiment in cooked food preparation. Use to enhance the flavour of roasts, slow cooked recipes, pasta and fish.

Herbes de Provence Sea Salt

Grey Sea Salt is collected in salt marshes, dried and ground. Herbes de Provence are then added to it to make this delicious condiment that is great on grilled fish, meat, pasta, vegetables and rice.

Aromatic Herbs Sea Salt

Grey Sea Salt is collected in salt marshes, dried and ground. A selection of aromatic herbs is then added to the ground salt to make this flavourful condiment. Use on fish, vegetables and French fries.

To visit Maison Orphée online boutique, clic here

Organic Maison Orphée Coconut oil is from the Philippines. It is certified ECOCERT Fair Trade, meaning that fruit growers as well as those who receive transforms a fair and equitable compensation as provided in the specification EFT (Ecocert Fair Trade) of the body ECOCERT control (available on www.ecocert.com), ie: guaranteed minimum price for the harvested fruit, setting up a development fund, access to health care, encouragement to pursue higher education in the form of granting of scholarships.

The Ecocert Fair Trade standards apply the international Fair Trade principles. By purchasing this product, you encourage the establishment of Coconut organic commodity chains, and contribute to the economic development of producers from Philippines.

To know more about Coconut oil, visit our web page.

The Maison Orphée Coconut oil is available in natural food stores.

You can also buy it online.

The Montreal Canadiens from the ice to the kitchen!

What recipe does Carey Price prepare with his grandmother?
What is David Desharnais’s mother always cooks when he comes home?
Which dish does Mathieu Darche’s wife prepared him at least 200 times before a match?
This is especially what you will learn in the magazine.

24 hours in the life of a player

What is the typical schedule of the players before a match?
What do they eat?
That’s what you’ll learn by browsing this section of the magazine.

Give your 110% and buy this magazine!

Sales of the magazine will go to the Montreal Canadiens Children’s Foundation, who is determined to help offer a brighter future and good health to underprivileged children and is committed to encourage and foster a healthy and active lifestyle among youth.

Available in stores from January 20 at a cost of $9.99.

To order the magazine: 1-800-363-8162

DID YOU KNOW?

There is two ways of making olive oil extra virgin: first cold pressure and cold extraction:

First Cold Pressure

First cold pressed implies the use of hydraulic pressure which, by crushing the mats (fiber discs) on which is spread olive paste, creates a pressure allowing the oil collect.

The first step of this process is to transform olives into paste. The grindstone smashes the olives in order to form dough. Then, this paste is spread on mats which are stacked one above the other in a hydraulic pressure. Mats are then subjected to a pressure which will release the liquid from the paste and let it flow besides. This substance made of water and oil is recovered and after, separated by settling and bottled.
Today, almost no one uses the term « cold pressed ». Cold pressure is barely employed for olive oil production. Nowadays, cold pressure is preferred as a method of producing olive oil, because it is a cleaner process allowing a better control of fabrication parameters. Some artisanal mills conserved presses and grindstones which, mainly disappeared from tools; it let room for mixers and centrifuges. Hence the term “cold extraction”, which defines precisely the technology, which now replaces the “cold pressure”.

Cold Extraction

Cold extraction implies the mixing of the olive paste so that oil can be extracted as fine droplets congregating with each other to be harvested.

The first phase is the grinding which consists in fragmenting flesh and core in pieces. Traditionally, this process should be executed by grindstones which, thanks to a slow rotation, cut deeply pulp and kernel. The risk was considerable oxidation, which was not without adverse consequences for the bunch of oil. Modern technology brings a better system which consists in grinding olives with blades, which delicately smash the fruit and prepare the paste for the mixing.

The mixing then facilitates oil extraction, insofar as it breaks the water-oil which can be formed during the milling process. The last phase consists in extracting the oil with a centrifuge. This step allows the oil separation from solid wastes soaked with water contained in the olives. Centrifugation reduces a lot the risks of oxidation. The oil is then packaged in dark glass bottles.

Extra Virgin Olive Oil

The name of olive oils is based on the quality of them and it has been a standard developed by the International Olive Oil Council. Thus, extra virgin olive oil must demonstrate a level of free acidity below 0.8% and comply with specific organoleptic quality criteria. The 2 methods of extraction, the first pressure and extraction are executed cold (below 27 ^oC, in accordance with international standard).

Many Chefs from the Food Network were there to cook, like David Rocco from the tv show Dolce Vita  and  Bal Arneson The Spice Goddess who cooked with our Grapeseed oil.

Maison Orphée was pleased with this event. We sold everything we had one day before the end of the show! We also met great people like  Avinda’s with their wonderful spices blends, Peppermill Tremblay and kitchen accessories Le Temps des Cigales.

So we will meet you next yer for the second edition of The Delicious Food Show.

Ingredients:
• 1 3 / 4 cup (430ml) all-purpose flour
• 1 c. teaspoon (5 ml) baking soda
• 1 c. teaspoon (5 ml) salt
• 1 c. teaspoon (5 ml) cinnamon
• 1 / 2 c. teaspoon (3 ml) nutmeg
• 1 / 2 cup (125ml) sugar
• 1 / 2 cup (125ml) Maison Orphée Extra Virgin Olive Oil Delicate
• 2 eggs
• 1 cup (250 mL) pumpkin puree
• 1 / 3 cup (80ml) of water

Recipe for our Pumpkin Bread:
Preheat oven to 350oF (180oC). Combine flour, baking soda, salt, cinnamon and nutmeg. Add sugar and mix well. Then mix the oil, eggs, water and pumpkin. Add athe liquid mixture to dry ingredients. Stir to moisten dry ingredients. Pour into 2 greased bread molds by filling them halfway. Bake in oven for 1 hour or until a toothpick comes out clean.

For the pumpkin puree:
Cut the flesh into small cubes of pumpkin. Place the cubes in a saucepan with a little water (2 tablespoons), cover and cook 20 minutes over low heat, stirring occasionally. Remove cover and continue cooking 10 minutes, stirring to thicken. Allow to cool.

Makes approx 24 truffles.

2/3 cup Cocoa powder
1¼ cup almonds, ground
3/4 cup Mid Eastern or Medjool fresh dried dates, pitted
2 Tbsp (30 mL) Maison Orphee Organic Coconut Oil
¼ tsp sea salt
Hemp seeds to sprinkle balls

Process cocoa powder and almonds. Add dates, coconut oil and sea salt; puree until mixture sticks together. If needed add a little more coconut oil or dates to adjust texture to desired stickiness and the level of sweetness. Roll into 1 inch balls then roll balls in hemp seeds. Chill for a minimum of one hour. Store in fridge or freezer for up to 2 – 3 weeks, if they last that long.

Note : The med chain saturated fatty acid of the Coconut oil is fabulous for athletes for it provides an easily digested and instantly accessed source of energy.