Frequently Asked Questions
The Blackbird loves olives, it becomes thin when the olive seed passes through the craw and when it falls down it is on the way to become a new olive tree.
Cold Press can be used for extra virgin olive oils or first press virgin olive oils where the olive paste is obtained by mechanical operations under 27 ˚C.
According to the Turkish Food Codex’s section on olive oil;
“Extra-Virgin Olive Oil is high-quality olive oil which is obtained by only mechanical processing of the olives.”
According to the sensorial and chemical analysis results, it is olive oil with a maximum acidity of 0.08% in terms of oleic acid which can be directly consumed.
“First Press Virgin Olive Oil is obtained by only mechanical processing of olive with a maximum acidity of 2.0% in terms of oleic acid.”
Sensorial properties regarding taste and/or smell are used only for extra virgin olive oil and first press virgin olive oil and the expressions stated in Article 4 of Annex numbered 11 regarding sensorial properties of Turkish Food Codex’s Announcement for Olive Oil and Olive Pomace Oil Analysis Methods are used providing that these are evaluated in accordance with the method specified in the same annex.
In order to evaluate an olive oil as organic, each phase of production such as maintenance of the olive grove, the process for collection of olives, the olive oil obtaining proceeding, the analysis of the obtained olive oil, etc is checked by an organic certification firm authorized by the Ministry of Agriculture at different times.
All the fertilizers and pesticides to be used in olive grove must have organic certificate. The audit firm makes soil, leaf and other analyses it deems appropriate in organic olive grove at different times therefore the olives obtained are certified as “organic”. Measures are taken to prevent them from mixing with conventional olives during collection of olives. The collected organic olives are weighed and certified. Organic olives are squeezed in squeezing lines in the first place at facilities which have been thoroughly cleaned or that have not yet been squeezed any further to prevent mixing and the amount of the obtained organic olive oil is recorded and the sample of olive oil is sent to analysis. The olive oils which are determined as organic as a result of analyses made are notified to Ministry of Agriculture and how much organic olive oil is obtained and how much organic olive oil can be sold is specified. They are stored in stainless steel tanks in a climatized environment during storage. Certificate is issued for produced amounts in every batch offered to sale. Thus, the amount offered is kept under control until all the produced organic olive oils are finished (to prevent over-sales than production).
Olive oils, whose sensorial values (odour, taste, excellence) are negative and/or which are not suitable for consumption directly due to its high-level acidity (higher than 2%), are purified as a result of physical and chemical refining process. The obtained olive oils is called “Refined Olive Oil”. During refining process, not only the defects of the product are lost, but also the properties such as aromatic values, phenolic compounds, vitamins A,E,K,D which make olive oil valuable, in summary, the olive oil subjected to the refining process and became eatable turns into a liquid oil which has no aroma with short term endurance. For this reason, a kind of longer lasting olive oil which is defined as “Pure Olive Oil” is obtained by mixing a fair amount of virgin olive oil into refined olive oil.
Using “Extra-Virgin Olive Oil” in all your hot and cold meals will be the best choice. A must for your kitchen is “Extra-Virgin Olive Oil” which is healthy as well as delicious for healthful nutrition.
According to the results of scientific research;
Yes!
Frying can be done with “Extra-Virgin Olive Oil”. And what’s more, it is a good choice, it is indispensable for a delicious and healthy frying.
If you fry with “Extra-Virgin Olive Oil”;
– oleic acid of extra-virgin olive oil is not split easily as it is a fatty acid durable against heat, so the extra-virgin olive oil does not penetrate to the fried product, and you consume less oil.
– Extra-virgin olive oil includes aromatic contents. As the aromatic contents penetrate to the fried product during frying, you eat more delicious fried foods.
– If you keep the remaining oil by removing the particles inside after frying with extra-virgin olive oil, you can use it 10 times. Our body can still digest this oil. Therefore, you can fry in more economic way.
(International Olive Council IOC – Olive Encyclopedia)