100% NATURAL EXTRA VIRGIN OLIVE OIL
100% natural Extra Virgin Olive Oil produced from Memecik olives of Milas region in the fertile lands of Aegean Region
Produced with the latest technology pressing machines, a high quality and healthy product with an acid ratio of 0.4-0.8.
They are darker colored, less fluid and fruit flavor is more dominant oils.
Olives harvested in late November-December offer a unique flavor and aroma.
As olive oil ages, there is a slight increase in its acid ratio, but this does not change the quality of the oil.
WHAT IS 100% NATURAL EXTRA VIRGIN OLIVE OIL
The term extra virgin olive oil is used to describe “natural olive oils” that contain a maximum of 0.8 grams of oleic acid per 100 grams. This type of olive oil stands out with its pleasant aroma reminiscent of freshly mowed grass, its soft flavor and its greenish but clear color resembling honey.
This is mainly due to the low oleic acid value of the product. Extra virgin olive oil, which can be consumed directly raw, is also considered as “fruit juice” by some experts due to its fresh taste and high nutritional value.
It is suitable for use in salads and dishes.
Extra virgin olive oil is one of the highest quality and purest types of olive oil obtained by mechanical methods. These processes are carried out by crushing and squeezing the olives in special presses or stone mills. Here are some basic characteristics of extra virgin olive oil:
Acidity
Extra virgin olive oil is generally an oil with an acidity rate below 0.8%. A low acidity rate indicates that the olive is ripe and healthy.
Flavor Profile
This type of olive oil usually has an intense fruity and spicy flavor profile. A slight bitterness and burning sensation may also be prominent when tasting olive oil.
Color
The color of extra virgin olive oil usually ranges from light golden yellow to green. These shades can vary depending on the variety of olive and the time of harvest.
Antioxidants
Extra virgin olive oil has a high antioxidant content. These antioxidants can reduce cellular damage and play a protective role against healthy aging.
Low-Heat Cooking
Due to its high-quality and pure structure, extra virgin olive oil is often preferred in salads, appetizers and raw dishes. It is also suitable for low-heat cooking. Extra virgin olive oil contains fatty acids, antioxidants and vitamins that are beneficial for health. However, the quality of this olive oil can vary depending on factors such as the production process and the time of harvest. Therefore, it is important to choose from high-quality and certified brands.