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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

Food safety is a global concern, not only because of the importance for public health, but also because of its impact on international trade. Effective and harmonized food safety systems shall manage and ensure the safety and suitability of food in each link of the supply chain. For this reason, Maison Orphée got this certification of management systems ISO 22000.

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.

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

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.

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).

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.

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