Extra Virgin Olive Oil
Organic
Extra Virgin Olive Oil
Ayvalık
Extra Virgin Olive Oil
Memecik
This special oil, obtained from olives grown in the clear sun and fertile soils of the Aegean, is processed with the wisdom of centuries. Every drop of it is caressed by the cool breezes of the Aegean Sea.
The reason why olive oil is a miraculous food is because of the polyphenols in which there are health-beneficial components. Polyphenols, on the other hand, are at their highest level during early harvest time.
As the olive fruit ripens, the amount of oil in its content increases, while the polyphenol ratio decreases. For this reason, and because polyphenols are volatile, water-soluble, it is necessary to produce olives by cold pressing during the early harvest period, using as little water as possible.
When you smell an olive oil, if you get a smell that evokes oil paint, this indicates that the oil has been waiting for a long time and is undesirable. If the olive smells, this is also an undesirable situation, contrary to what is known, it indicates that the olive has been squeezed by waiting too long. When you smell, you should smell fresh grass, fresh fruit smells, as opposed to bad, unpleasant smells.
When you taste a good olive oil, there should be a feeling of bitterness in the side areas of your tongue and a burning sensation in your throat. Although the burning sensation has nothing to do with the acid content, it is an indication that there is a high amount of antioxidants in the content. The restorative and rejuvenating effect of olive oil and the antioxidant height are of great importance in its health benefits. By tasting the olive oil, you can taste it by passing it over your tongue, with part of your tongue out.
The low acid value of olive oil means that it is well processed. On average, olive oils with an acid value below 0.4% are considered to be high-quality oils. In order for the content of olive oil not to deteriorate and to be beneficial, it should be consumed within two to three months.
The early harvest, which takes place by hand picking the olive fruit before it is fully ripe, increases the taste of olive oil. The olive oil obtained by this method has stronger and healthier components, thus presenting the fresh taste of nature on your tables.
Cold pressing preserves the nutritional value of olive oil. Olive oil produced at low temperature has a higher nutritional value than hot pressed. In addition, olive oil obtained by cold pressing comes out less, so more olives are used in production.
The polyphenols found in olive oil are extremely useful components for the human body. Olea Olive Oil provides many benefits from cardiovascular health to skin care with its rich polyphenol content. These miraculous effects are directly proportional to the amount of polyphenols.
Proper packaging is important for a healthy olive oil. Olea products are stored and protected in special tanks. It is packaged with dark glass bottles protected against light and special lids that minimize contact with air, maintaining the highest quality during consumption.