Cold-Pressed Extra Virgin Olive Oil

Cold-Pressed Extra Virgin Olive Oil

In order to obtain olive oil, olives and seeds are crushed and crushed into dough. The olive puree obtained is heated and kneaded. If the temperature of the water is below 27 degrees during olive pressing, it is cold pressed. The nutritional value of cold-pressed olive oil produced at low temperature is higher than hot-pressed. Since cold water is used, olive oil comes out less, so more olives are used in production. In hot pressing, olives can be heated up to 35 to 50 degrees. This may cause a decrease in some of the nutritional values found in olives.

"Miraculous Cold-Pressed Extra Virgin Olive Oil"  is obtained by pressing the olives obtainedour company's own gardens at a temperature below 27 degrees on the day of harvest during the season. You can choose to use cold pressed olive oil to feel the olive aroma in its purest form.

Using: Ideal for sauces, sea food, seasonings, dipping.      

Harvest Time: All Season Olives: Uslu, Gemlik    

Region : Akhisar (West Part of Turkey)      

Aroma: Green Tomato Leaf, Artichoke, Almond,