Olive oil varieties are quite many and It has different properties. We explain these olive oil types and their properties for you below.
- Natural olive oil is a type of olive oil obtained by mechanical or physical processes, so the taste of the olive fruit is It does not lose its natural sensory properties in the form of aroma and smell. Nature and nature were initially divided into two parts.
- Natural extra virgin olive oil is a type of olive oil with a free fatty acid (in terms of oleic acid) of not more than 0.8 grams. In sensory analysis, fertility must be greater than 0 and perfect. Suitable for direct consumption. We recommend using it for cold and hot dishes, fries, rice and pastries.
- Natural virgin olive oil is a type of olive oil with no more than 2 grams of free fatty acid (in terms of oleic acid). In sensory analysis, fertility should be greater than 0 and the sum of the defect should not be more than 3.5. It’s a little hard to eat but easy to eat. We recommend using it in hot dishes and frying.
- Lampant / raw olive oil, free fatty acid content (in terms of oleic acid) is maximum 2 grams. In sensory analysis, the defect is greater than 3.5. It is an oil of poor quality and has a heavy taste. It is not recommended to use it without refining.
- Refined olive oil is a type of olive oil obtained by refining raw olive oil. The free fatty acid content (in oleic acid) should not be more than 0.3 grams.
- Riviera olive oil is a type of olive oil consisting of a mixture of refined olive oil and natural extra virgin olive oil. Since it is processed olive oil, it does not contain beneficial compounds.
- Cold pressed olive oil is a natural extra virgin olive oil obtained during production without exceeding the temperature of the olive paste up to 26 degrees Celsius. Thus, the sensory properties of the olive fruit are preserved as much as possible.
- High polyphenol olive oil, harvested early, cold pressed, with more than 130 mg / kg phenolic components in its composition It is a type of extra virgin olive oil. The most beneficial olive oil.
- Stone pressed olive oil is a type of olive oil obtained by crushing olive fruits in a stone mill. Olives are placed into the dough and pressed.
- It is the olive oil that has won our hearts with its early harvest, sweet smell and fruity aroma. It smells of high quality early harvest. All of us, cold pressed extra virgin olive oil, will understand quite well what we mean.
- Raw olive oil means raw, unprocessed olive oil. All natural olive oils are crude oils. We believe it is expressed this way for marketing purposes. Other than that, there is no special feature.
- Olive milk is a term used for marketing purposes. We are often asked if we sell olive oil. Olive milk was the name of the first oil produced without water during production, when there was almost no technology in ancient times.
- Baby olive oil is a term used for reuse purposes. In fact, all cold, natural extra virgin olive oil can be used for babies.
Olive oil varieties
Olive Oil Varieties History
Türkler AThey entered the Natolian region with olive oil varieties and olive oil. Olive oil varieties were produced in a mill. In Ottoman laws, the production, taxation and marketing of olive and olive oil varieties were regulated. Especially the olive oil obtained in the Aegean region was allocated to Istanbul in large quantities. The main production center in the region was Ayvalık.
We are not exaggerating when we say that Anatolia is the homeland of olives and Ayvalık is the capital of olives. So it was like the first time the exchange happened like this. But most of them already had experience in [[art]].
Olive, a traditional product of the Mediterranean region, is the name of a culture that is thousands of years old. It has a history of 40 thousand years wherever there is an olive tree. . From past to present, Anatolia stands out as one of the most important centers of olive culture. In other words, Anatolia and especially the Aegean coasts are the homeland of olives
The oldest historical data about olive trees, which are the source of olive oil varieties, date back to B.C. It dates back to the first millennium BC. During archaeological research on islands in the Aegean Sea, fossils of olive leaves, believed to have grown at that time, were found. In addition, olive tree fossils dated to an average of 25 thousand streets after this date in the North African region provide information that the olive tree grew in different geographies.
Although these and similar studies have been carried out in different regions over time, there is no certainty about when and from which civilizations the olive harvest from the olive tree was first made. There is no data. However, Cretans in the Aegean and Mediterranean regions developed especially in trade and were engaged in the cultivation of olive trees and the production of olive oil varieties.
This has caused the trade in these regions to be carried out at a high rate and distributed around the regions. First of all, in the archaeological research carried out in the seas today, olive oil jars ranging from half a meter to two meters in length and the inscriptions of the civilizations that carried out this trade can provide information about where this trade was made.
