Olive pomace oil is a type of oil obtained by refining the small amount of oil remaining in the pulp after natural oil is obtainedthe first pressing of olives by passing through a series of chemical processes with solvents. Although pomace oil, which is a by-product of natural olive oil production, has lost its features such as aroma and smell, it carries some other characteristic features of olive oil, albeit in small amounts. It is suitable for frying with its high temperature resistance.
The cloudy appearance in olive oil is due to the fact that some olive pulp remains in the olive oil after the squeezing process. The pulp in the oil does not have any positive effect on the oil in terms of quality or health, and the residue that settles at the bottom of the bottle over time may cause the formation of bad characters that will negatively affect the quality of the oil.
Olive oil stands out with its high level of monounsaturated fatty acids when compared to other oils suitable for consumption. Monounsaturated oils have a longer shelf life due to their resistance to oxidation and are preferred by conscious consumers who care more about their health. The main monounsaturated fatty acid contained in olive oil is oleic acid, and it is present in the content of extra virgin olive oil at a rate between 65% and 85%. Although some sunflower and canola oils obtained as a result of special production are rich in oleic acid, they lack aroma, taste and healthy antioxidants since they are refined products in their production.
We use both cold pressing and normal pressing techniques in our production. All of our “Cold Press” products are processed at temperatures below 27 degrees Celsius and stored under appropriate conditions.
Our Miraculous olive oil consists of Trilye, Edremit, Domat and Uslu types of olives, which are widely produced in the Akhisar region, which is an important center for olive oil production in the Aegean region.
Certificates such as Kosher, FDA, USDA Organic, HALAL, FSSC 22000, ISO 9001:2008 and ISO 22000 are our quality references.
The bitter taste left in the throat when tasting olive oil indicates that the oil is a higher quality product rich in antioxidants.
Harvest type of olives used in olive oil production is one of the factors affecting quality. Olive fruit damaged during harvest undergoes structural changes by interacting with heat and light. The olives that make up Miraculous olive oil are harvested with care and only by hand.
Since olive oil will oxidize when interacting with oxygen and light, it should be stored in a dark environment and under appropriate storage conditions. Miraculous olive oil is stored in climate-controlled chrome tanks fed with nitrogen to cut off its contact with oxygen.
