Extra Virgin Olive Oil
- Cold production obtained exclusively from olives harvested from the finest groves in Turkey.
- First cold press. This extra virgin olive oil is the quintessential everyday oil which is well balanced between fruit and spice.
- Perfect for roasting baking dressing and marinades.
- This product has been tested for both quality and authenticity according to the International olive Council (IOC) standards.
- Crushed form non GMO native olives.
- Acidity: <0.8%
- A fresh taste to enhance your everyday cooking.
Custom Packaging Available:
- Bottled in Clear or Dark Glass or BPA-free Plastic Bottles
- Bottle sizes available: 250ml 8oz, 500ml 16oz, 750ml 24oz, 1 liter 32oz
- Packaged in Tin Metal Cans
- Can sizes available: 500ml, 1 Liter, 3 Liter, 4 Liter, 5 Liters, 16 liter
- Bulk Packaging also available in Barrels or Balloons up to 20 Tons in a shipping containers.
- Custom packaging and labeling available
Current Packaging:
Suggested Storting:
- All olive oil is best when consumed within 2-3 years.
- Close container tight and store away from other smells, heat, and light.
- Natural sediment may occur.
Ingredients:
- Extra virgin olive oil with less than 0.8% acidity
Nutrient composition of extra virgin olive oil
The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
- Extra virgin olive oil is fairly nutritious.
- It contains modest amounts of vitamins E and K and plenty of beneficial fatty acids.
- One tablespoon (13.5 grams) of olive oil contains the following:
- Saturated fat: 14%
- Monounsaturated fat: 73% (mostly oleic acid)
- Vitamin E: 13% of the Daily Value (DV)
Olive Oil Nutritional Facts:
| Supplement Facts | ||
| Serving Size: 1 Tbsp (15 ml) | ||
| Servings Per Container: 33 | ||
| Amount Per Serving | % Daily Value* | |
| Calories | 120 | |
| Calories from Fat | 120 | |
| Total Fat | 14 g | 21% |
| Saturated Fat | 2 g | 9% |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 10 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 0 g | 0% |
| Protein | 0 g | |
| Not a significant source of dietary fiber, sugar, vitamin A, vitamin C, calcium, or iron. *Percent Daily Values are based on a 2,000 calorie diet. |
||
EXPORTS
Being a net exporter of olive oil, Turkey supplies the variety of olive oil to a wide range of countries including major producer countries that either consume or re-export Turkish olive oil.
Turkish olive oil is demanded from every part of the world and there are more than hundred countries that have experienced the excellent taste and fragrance of Turkish olive oil such as the EU, the USA, China, Saudi Arabia, Japan, South Korea, Philippines, Australia and the Russian Federation.
Turkey’s organic olive and olive oil exports are also rising in parallel with the healthier consumption trends in the world.
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. Olive oil is the most common vegetable oil. It is commonly used in cooking, for frying foods or as a salad dressing.
It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits.
The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.
The top five producers of olive oil by volume are Spain, Morocco, Turkey, Greece, and Italy. However, per capita national consumption is highest in Greece, followed by Spain and Italy.
Useful Links:
- Why Extra Virgin Olive Oil Is the Healthiest Fat on Earth
- Olive Oil and Table Olives Exports from Turkey Exceeding US$300 Million Annually
- TRADE STANDARD APPLYING TO OLIVE OILS AND OLIVE-POMACE OILS
- Extra Virgin Olive Oil Recipes
Cold Pressed Olive Oil
Best Quality
Producing Olive Oil Since 1885
Top Quality
First cold press. This extra virgin olive oil is the quintessential everyday oil which is well balanced between fruit and spice.
Freshly Squeezed
Acidity: <0.8%
100% Natural
Cold production obtained exclusively from olives harvested from the finest non-GMO Olive groves in Turkey.
Prodcued with love
Olive freshly picked and processed in the highest quality standards
About us
Our olive oil business goes back several generations. We started in 1885 and progressed to use the latest olive oil extraction technology of today.
More about usQuality Production
Our olive oil is produced using the latest cold press extraction technology and press equipment.
“Extra Virgin Olive Oil is the Healthiest Fat Oil on earth according to many health studies.”
Producing the Best Olive Oil. You will need to taste to judge for yourself.
The Golden Extra Virgin Olive Oil as it is coming out of the centrifugal separator.
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