Émile Noël – Virgin, first
cold-pressed, organic oils
philosophy
Our relationship with this pioneering company started at about the same time that Community Foods came in to existence.
The founder (Émile Noël), was disgusted by the use of volatile hydrocarbons, such as hexane in the extraction process of oil, and the use of compounds to filter it.
Furthermore, the standard hot press technique used to extract oil, burned it, meaning that the oil had to be bleached, and denatured in order to return it to a palatable state.
His philosophy was simple. Start with quality seed, take extraordinary care in the process and ensure that at all times, you would be happy to dress your salad with the oil.
First French Virgin
In 1966, Émile Noël was the first “huilerie” in France to produce virgin, “first cold pressed” oils. He employed a continual screw press that allowed vegetable oil to be extracted at low temperature (below 70°C) so that they retained their natural integrity and flavour.
Emile, however, went further. Considered as absolutely mad by his peers, he banished hexane from his production plant, and used a series of fine cotton gauzes to clean the oil.




