Our products in this class are produced in accordance with the Turkish Food Codex Edible Olive Oil communiqué with max 0.5-0.8 oleic type acidity. It has characteristic features such as sharper aroma, taste and burning. It can be packaged as a plastic bottle, Glass Bottle and tin accordingto the demand. It is recommended to be used mostly for raw consumption.
What is Cold Press?
The cold pressing technique is related to the heat of olive paste during olive oil production.
For an olive oil to be cold pressed, the temperature of the water used during production should be at most 27 degrees. Since high temperature negatively affects the nutritional values and fragrant structure of olive oil, the aromatic components and nutritional values of olive oils obtained at low water temperature are much higher compared to other methods.
NUTRITIONAL INFORMATION
ENERGY: 890 / 3723
FAT: 100g
of which saturates: 17,5g
MONOUNSATURATED: 70,5g
POLYUNSATURATED: 12g
CARBOHYDRATES: 0g
of which sugars: 0g
DIETARY FIBRE: 0g
PROTEINS: 0g
SALT: 0g
ALLERGENS: None
STORAGE CONDITIONS: Cool and Dry place
SHELF LIFE : 18 months
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