RIPE HARVEST COLD PRESSED OLIVE OIL

Petra Oliva Cold Pressed Ripe Harvest is a high quality and uniquely aromatic oil obtained from Memecik Ata olives specific to the Milas region.

Ripe harvest refers to the harvest made in December and January when the olives turn black. Due to the late harvest, the amount of oil in the olives increases and the amount of water decreases.

Due to the long time the olives wait on the branch, the aromatic flavor intensity is also less than in early harvest. Ripe harvest olive oil varieties obtained from these olives are produced with the cold pressing method and continue to preserve all their characteristics at the maximum level.

The bitterness, pungency and fruitiness that decrease due to the late harvest are the most ideal options to experience genuine olive oil with its soft flavor and light smell.

The acidity is between 0.3 and 0.8. It leaves a slight burning sensation in the mouth and throat and this is normal. In olive oils that have been waiting for a long time, the acidity increases a few points but this does not change the quality.

Ripe harvest olive oil is a perfect choice for light dishes and salads with its softer and fruity taste.

How Does Ripe Harvest Olive Oil Taste?
The time when olives are harvested directly affects the taste and smell intensity of the olive oil. The more delayed the harvest, the less bitter and burning taste in the olive oil. The fruity aroma, which is one of the characteristic features of olive oil, is found in a lighter form in ripe harvest olive oil. For all these reasons, ripe harvest olive oil carries the dominant taste and aromatic intensity known as the distinctive feature of olive oil to a lesser extent. Ripe harvest olive oils, which have an extremely soft taste, are the ideal choice for olive oil lovers who like light smells and soft flavors in this respect.

Ripe Harvest Olive Oil Production

Ripe harvest olive oil varieties are obtained by cold pressing in order to preserve the nutritional values ​​of olives at the highest level. Mature harvest olive oils, which are pressed below 27 degrees and produced without being subjected to high heat treatment, continue to contain all the components carried by mature olives at the maximum level.

The production of mature harvest olive oil begins with the crushing and crushing of olives, just like early harvest olive oil. Olive paste is formed by crushing the olives and kneading them at low temperatures. Late harvest olives contain a high amount of oil as of the harvest time. For this reason, the amount of oil obtained in mature harvest olive oil production is much more. The density of the oil also affects the color of mature harvest olive oil, causing it to have intense yellow tones.