Everything you always wanted to know about olive oil – NOAN presents myths, stories, and facts about the "gold of the South". 


Contrary to widespread belief, olive oil is suitable for cooking, as it has a high smoke point of 190° C. It is important to use a high-quality olive oil for cooking at high temperatures.  It is true that some of the oil’s health-giving properties are lost, but others remain unharmed.  The numerous antioxidants contained in high-quality olive oil are particularly important. Not only do they make the oil last longer, but they also act as natural anti-aging ingredients and form a natural protective layer around meat, for example. High-quality olive oil thus makes for a healthier barbecue.

Cheap low-quality oil, on the other hand, can actually release harmful substances when heated.


A variety of designations appear on olive oil packaging, but what exactly do they mean?

a) "Extra vergine", "extra virgin" or "extra native olive oil"

To carry this designation of the highest level of quality, an oil must meet some basic parameters.

  • It must be pressed exclusively by mechanical means using an olive press (see the paragraph on "Pressing") without using chemical substances (for germ oil or "normal" olive oil).
  • Top grade olive oil is not allowed to have any organoleptic defects. These shortcomings can occur as a result of poor-quality olives (over-ripe fruit, windfalls, fruit stored too long or in poor conditions before pressing, damaged fruit), bad handling of the oil press or poor storage conditions of the oil itself. This includes the premature fermentation of unfiltered oil.
  • Top grade olive oil must have an acid content (proportion of free fatty acids) of less than 0.8%. Top world class oils have less than 0.3% acidity.
  • A number of secondary phytonutrients are found only in premium extra virgin olive oil.  Among these non-fatty substances are several health-promoting antioxidants. The most important of these are polyphenols, bitter to pungent substances which protect the oil from progressive oxidation, i.e. from becoming “rancid”.

If an oil fails to meet just one of these parameters, it is called "vergine di oliva" (native olive oil) or “lampante”, i.e. “clear, refined oil”.  The latter has to be refined chemically (otherwise it is not edible – its acidity is reduced by chemical means).  After the process it is a colourless and tasteless grease without quality.  (Link to olive oil quality)

(b) "Cold pressed" or "cold extracted"

The olives used for NOAN olive oil are harvested at the ideal time to obtain the highest quality with regard to aroma, flavour and health-giving properties. The yield is relatively low, but the quality of the resulting product is excellent.

The freshly harvested olives are immediately taken to the olive mill, where they are quickly and carefully processed using modern production machines (an oil mill with a continuous cycle). The cold pressing process is carried out at a maximum temperature of 27° C. The olives are first washed and then crushed before being put into the malaxer. The olive paste is then gently stirred in the malaxer for 30 to 40 minutes, and this is where the process of extraction actually takes place: the enzymes inside the olives and the movement of the blades inside the malaxer release micro particles of oil from the fat cells.  These combine with each other to form small droplets.

After 30 to 40 minutes the oil is finally ready to be separated, using a decanter, from the water, pulp and stones. The remaining water is separated from the oil in a centrifuge. The entire process, from the washing of the olives until the final oil is ready, takes about two hours.


The oil thus obtained is ready to be consumed. It is basically a freshly squeezed "fruit juice".

NOAN took the decision to filter its oil using a cellulose filter to gently remove the small remaining water and pulp particles, thus ensuring a longer life cycle.

This process is crucial, and does not change the nutritional, health-giving and organoleptic characteristics of the oil. It guarantees maximum longevity and prevents the risk of anaerobic fermentation at the bottom of the tank or bottle, a process that could quickly spoil the product and impair its flavour or aroma.


Yes, good olive oil should actually taste bitter, but never sour!

Olives contain high levels of antioxidants (polyphenols). These important non-fatty, health-promoting substances are the main elements that counteract the aging process of the olive oil. The total polyphenol content of an oil depends on the variety, the place of origin, the climate, the harvest time and the harvesting method, as well as the extraction process used. Polyphenols protect the oil from oxidation, and poor processing makes levels drop rapidly. After an efficient production phase the oil should be filtered as soon as possible after pressing in order to protect the polyphenols.  The higher the content of polyphenols of medium and high molecular weight (oleuropein and ligstroside), the more potent the antioxidant effect of the oil. This means that the oil is healthier and longer lived, but it also gives the oil a bitter, pungent aroma.

The international olive oil council has therefore stipulated that quality extra virgin oil must have three basic taste characteristics:

  • Fruitiness (an aroma reminiscent of fruit)
  • Bitterness
  • Pungency


Bitterness and pungency are thus features of quality olive oil and are characteristic of health-promoting oils of high organoleptic quality.


(a) NOAN is more than just a high-class organic olive oil with a pure, urbane image.  It is also the vehicle for the underlying social purpose of our activities.  For this reason, it is packaged differently from other olive oils.

(b) Tinplate can be recycled virtually endlessly with no loss of quality, and is thus "renewable" in the truest sense of the word. For more information please go to (LINK to useful information / packaging).

(c) The 0.25-litre can is the optimum container for NOAN olive oil.   Light and oxygen do more harm to olive oil than anything else.  The can lets absolutely no light through, and the small unit of 0.25 L is quickly consumed.  Generally olive oil should not be poured too often or filled into different containers, as this allows the oil to take up too much oxygen, which is detrimental to quality.


As soon as pressing is completed the oil starts to mature.  Up to the time when it is filled, our NOAN olive oil is stored at controlled temperatures in stainless steel tanks which let no oxygen in.  This ensures that the high quality of the oil is maintained.  Transparent bottles are not to be recommended; our cans protect the oil from light. Olive oil is prone to oxidation, and containers should never be left open as certain components of the oil are susceptible to oxidation by atmospheric oxygen.  Olive oil should be kept tightly sealed in a cool,  dark place. The optimum storage temperature is between 14 and 18 °C.

Quality oils like NOAN can be consumed up to 18 months – or even longer – after the harvest, but one should bear in mind that an “extra vergine” oil unfolds its best quality in the first year of its "life".


It certainly can! It is a proven fact that olive oil is not only a delicious condiment, but that it also has a positive effect on health and beauty.  Olive oil is one of the healthiest foods, and evidence shows that it can prevent cardiovascular disease, high blood pressure, diabetes and obesity.  In addition, olives are rich in vitamin E, which delays the aging of human cells and promotes beauty from within.  Our hair also benefits from olive oil, developing a beautiful shine. 



"All that glitters is not gold” – a number of olive oils on the market are anything but pure and high-quality, even if they bear the “extra vergine” designation.  Be careful!


One of the distinguishing features of good extra vergine oil is its smell.  Olive oil is a fruit juice, so it should smell "fruity" – reminiscent, for example, of apples, bananas,  tomatoes, basil, or freshly cut grass. It should certainly not smell sharp or acrid (like lovage, for example), or mouldy and earthy.  This would indicate either that the oil is not extra vergine, or even that it is already rancid.


NOAN stands not only for quality, environmental awareness and social action, but also for transparency and honesty.   That is why we think it is important to provide our customers with precise information about the origin and processing of our oil, and also about how the proceeds are spent.  For more information please go to NOAN SIX.


Here are two interesting articles on the subject of olive oil:


„Ganz klar Betrug“ / Der Standard


„Extra Ranzig“ / Stern




Many vinegars have added gelatin and are thus not suitable for vegans.  NOAN vinegar, however, is a 100% natural product derived from the finest fruit using natural fermentation.  We guarantee that no animal additives are used.  We deliberately do not use gelatin or sulphites; NOAN stands for exquisite natural ingredients and transparent production methods for the discerning consumer.  It goes without saying that the three NOAN olive oils are also vegan - they are obtained exclusively from the juice of the best olives.



Aceto balsamico tradizionale is the name given to the most valuable grape vinegars in the world.  It is made traditionally from grape must (apple balsamic vinegar and balsamic vinegar made from other types of fruit have only been on the market since 1984). Balsamic vinegar is made by first boiling the grape must and reducing it.  Then comes the alcoholic fermentation phase followed by acetic fermentation, and finally the precious essence is stored in small wooden casks (barriques) for a long period to allow it to unfold its characteristic aroma.

This process was developed in the Modena region, which is why the vinegar is sometimes called aceto balsamico tradizionale di Modena.  However, many products on the market sold under the name aceto balsamico di Modena are a far cry from real balsamic vinegar. The only guarantee for the quality is the addition of the description "tradizionale", which guarantees that the vinegar has been produced using traditional methods and has been passed by a commission. NOAN apple balsamic vinegar is also produced using this method and is stored for 8 years in oak barrels.


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We want you to enjoy your NOAN subscription, which is why we give you full control at all times.  Please contact us if you have any further questions!

What exactly are the benefits of NOAN gourmet subscriptions?

The most important advantages at a glance:

  • As a subscription customer you pay no shipping costs for goods worth over € 79.90, so you save money on every delivery.
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  • Our fresh products are delivered automatically, directly to your home, at a time chosen by you.
  • With every can or bottle you purchase, you support the NOAN philosophy and give needy children in disadvantaged regions an opportunity to receive an education. 



Regular consumption of nuts can be good for our health. Scientific studies have even shown that a daily intake of just seven grammes of nuts has a positive effect on illnesses such as cardiovascular disease, diabetes type II or obesity in adults.

The various components of nuts are responsible for their health-giving properties. All nuts, and macadamia nuts in particular, are rich in monounsaturated fatty acids, vitamins and minerals, phytochemicals and antioxidants.
So nuts not only taste delicious, but they can contribute to keeping us healthy at the same time.



Gourmets call the macadamia the “queen of nuts”.  Not only does it have a fine flavour, but it provides an excellent supply of energy for body and mind alike. 

The macadamia – which like many other nuts belongs strictly speaking to the family of stone fruits – is truly versatile.
Macadamias supply the human body with important unsaturated fatty acids and can have a tremendous impact on our health and beauty. Macadamia nuts are rich in magnesium, phosphorus, calcium and various B vitamins, as well as vegetable protein and dietary fibre. The “queen of nuts” is therefore not just a perfect source of energy – it is also a wonderful snack between meals.