News

Our Coconut oil has recently received a new certification! The product is now certified Organic Fair Trade!

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.

La Maison Orphée is pleased to participate in the magazine Cooking with Canadiens in collaboration with Ricardo to benefit the Montreal Canadiens Children’s Foundation.

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.

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).

Last week we participated at the Delicious Food Show in Toronto. It was the Food Network Delicious Food Shows’ first year and it was a great success! From delicious food from around the world, to beautiful utensils and kitchen design and entertaining Food Network Chef’s and personalities from across North America, the Food Network Delicious Food Show was a hit!

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.

We do work hard at La Maison Orphée to propose you new products! We begin the fall season by presenting: Organic Quatuor blend of oils (Canola, Sesame, Olive and Hazelnut) and Dijon mustard in large size (500 ml).

Organic Quatuor is a product relaunch due to popular demand. About our Dijon mustard in large size, consumers were looking for a bigger jar! These two new products are certified organic, Kosher and also Aliments Préparés au Québec. You will soon find these products in Health Food stores near by. Feel free to ask the store manager if you do not find them on the shelves!

Ingredients:
3 medium eggplants, cut into large cubes
1 large onion, chopped
2 stalks celery, cut into small sections
2 zucchini, diced (green or yellow)
4 large tomatoes or 1 large can tomatoes
2 tablespoons (30 mL) drained capers
2 tablespoons (30 mL) raisins
50 g (60 mL) green olives (optional)
3 tablespoons (45 mL) Maison Orphée organic red wine vinegar
1 tsp tablespoon (15 mL) sugar
4 tablespoons (60 mL) canola oil, Maison Orphée organic canola-olive oil
Coarse salt and white pepper to taste

Recipe:
Rinse the capers and soak them in cold water. Fry the eggplant with the salt in 2 tablespoons of olive oil. In a saucepan, sauté the onions in the olive oil for 2 minutes. Then add the celery, zucchini and tomatoes. Continue cooking for 10 minutes. Add the capers, raisins, olives, vinegar and sugar. Simmer over low heat for 10 to 15 minutes. Once the eggplant is cooked, drain in a colander to remove any excess water. Add the eggplant mixture and cook for 10 minutes to allow the flavours to blend. Adjust seasoning if necessary. Let cool and serve.

Look no further we have what you need!

For more information visit our web gift baskets page.

La Maison Orphée is a Canadian company which is a leader in the industry of cold-pressed oils and organic condiments in Canada.

Be innovative and offer your customers, friends or family products that will captivate their taste buds!

La Maison Orphée is winner of the 2011 Fidéides Contest, Company of the Year (small business). You can also see our products at the tv show Les Chefs! at Radio-Canada every Monday 8 pm.

Contact us

Lg2boutique, our communication and design agency, has recently been rewarded for their creations. Indeed, at the 61st edition of the prestigious Advertising & Design Club of Canada (ADCC), lg2boutique has shown by winning two awards, including the brand platform of Maison Orphée, producer and importer of oils, mustards and vinegars.

“It’s a great honor to be recognized across all the artwork sent from all over the country! But what I’m most proud of is that these two clients were fully involved throughout the process and it is clear that this has paid off, “says Claude Auchu, vice president and associate lg2boutique.

Maison Orphée congratulates the team of Claude Auchu for these awards fully deserved.

It is with great joy that we celebrated last week Nathalie Plamondon-Thomas’ 10^th anniversary as a sales team member with Maison Orphée. Nathalie has hold many positions in sales in Québec, Ontario and now Vancouver since 2001. We thank her for her professionalism, implication and numerous realizations. We hope she enjoys many more years of success, challenge and fun at Maison Orphée. Thank you Nathalie!

With great joy, we participated for the third year in a row to the Soirée Québec event organized by the Québec Delegation in Toronto. Montreal was the celebrated region this year, and we got to enjoy Schwartz smoked meat, Fourquet Fourchette’s tasty bites, la Palme d’Or fantastic duck products, Theobroma’s fine chocolate, Sandbanks Estate Winery wines, and many more. The turn-out was extraordinary and guests kept us very busy! Quebec’s friends were able to sample our many oils and mustards, with their preferences going to cold-pressed canola oil and hazelnut oils as well as our zesty Dijon mustard. Thanks to the initiative of National Bank, all guests received a complimentary jar of our Dijon mustard.