Petra Oliva Cold Pressed Milas region-specific Memecik, our Ancestor's olives, are obtained from high-quality, unique aroma oil.
Early Harvest Olive Oil Varieties
EARLY HARVEST COLD PRESSED OLIVE OIL
To obtain olive oil, olives and their seeds are broken and crushed into dough. The resulting olive puree is heated and kneaded. If the temperature of the water during olive pressing is below 27 degrees, it is cold pressing.
The nutritional value of cold pressed olive oil produced at low temperatures is higher than hot pressing. Since cold water is used, less oil is extracted from the olive, therefore more olives are used in production. In hot pressing, olives can be heated to 35 to 50 degrees. This may cause some nutritional values in the olive to decrease.
To obtain olive oil, olives are crushed and turned into dough. The resulting olive puree is heated and kneaded. If the temperature of the water during olive pressing is below 25-27 degrees, it is cold pressing.
Petra Oliva Cold Pressed Milas region-specific Memecik our Ancestor's olives are obtained from high quality and unique aroma oil.
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