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What is extra virgin olive oil?
Olive oil is obtained from unripe green olives collected from the olive branch by shaking with traditional methods in October-November, which is the early harvest period. It is produced by the traditional cold pressing method at the same day and no more than 4 hours, no chemical process, without adding enzyme. As the free acid content is very low, it is the best quality olive oil in Turkish cuisine. As the first crop of cold pressing, it can be drunk immediately after it is produced. When tasted, the bitterness in the tongue and the burning sensation in the throat are directly proportional to the quality.
When was it discovered?
Olives and olive oil culture in Turkey's history goes back to 2500 BC. The story of olive oil begins with the discovery of olive cultivation in Mardin, Gaziantep, Hatay region with the herding of wild plants. Olive cultivation started in Anatolia 6000 years ago and spread over time in the West. The olive oil region in Urla, Izmir; It points to the important phase of olive oil production, sheds light on today's decomposition technique. Today, 95% of the world's olive field is located in our geography.
How is the taste and what are the benefits?
Extra Virgin Olive Oil is one of the most gourmet tastes. It is preferred in cold food and appetizers, salads, dessert making. With its fruity taste, intense olive oil aroma and fresh fragrance, it treats our palate taste and enriches our dining alternatives. In addition, extra virgin olive oil features are beneficial to human health.
What determines the quality?
Natural olive oil, free acid content, olive fruit, local climate and wind, soil yield, the way the olive gathering determines the quality . When the acid level is the lowest, olive oil becomes genuine. The caliber is the determinant of the market value of the product. Another element is the flesh core ratio of the fruit. The higher the flesh ratio, the greater the success of olives processing. The extra virgin olive oil produced in Turkey, has the EU, COSI international standards and Turkish Food Codex Standards. Our country has olive oil codex which is compatible with EU standards.
Where is it produced?
Traditional presses, which have been used in our country for thousands of years, or olive oil mills, which use an in-line system that simplifies the work flow, are produced in olive growing plants and olive orchards. Olive tree cultivation is done in the fields where the soil and wind will be good for this historical fruit to be processed gracefully, carefully and with good methods. In our land grows 89 different olives. The caliber of each olive variety (variety of grain in kg) is different from each other. For this reason, we have lots of extra virgin olive oil varieties.
How is it produced?
Olive oil production is a delicate business, carefully processed determines the quality and consumption preference. Water added to the olive paste at the production stage with cold pressing does not exceed 27 degrees. Thus, the active ingredients and olive oil in the nutritional value does not die. Olive oil is actually a fruit juice. Zeytinyağı aslında meyve suyudur. The fragrance of the grass and trees are taken when it is smell. It is not industrial because it is produced from the first crop of olives, which also increases its value.
How are the production stages?
Press system; olives are crushed in stone crushers, olive paste is squeezed into bags and compressed under press. The oil is separated from the sachet through the sack holes. In the continent system; First, the olives are broken, mixed with the seeds and mixed into the dough and the oil is separated from the final mixture. The same day is tightened for protection of natural fruit aromas and antioxidants In this way, both healthy and high quality olive oil is obtained.
What is the shelf life and storage conditions?
Consumed within 6 months after opening the product cover.
How to Pack?
Preferably store in a dark glass bottle for about 15 degrees.