Organic Production
WHAT IS ORGANIC FARMING?
Organic farming is a form of agricultural production that does not harm human health or the environment, uses no chemical inputs, and is controlled and certified at every stage from production to consumption.
First and foremost, if a product is labeled "Organic," its certificate should always be checked.
Because no harmful chemicals or hormones are used during production, organic olive oil has a high antioxidant content and a low oleic acid ratio, making it healthy. The biggest difference with organic olive oil is that it undergoes minimal processing before reaching your table. Our production, pressing, and storage processes are inspected by the ETKO certification body and comply with organic farming regulations.
We take pride in sharing, with full transparency, the certificates and analyses of the organic olive oil we obtain from our organic olives.
WHAT ARE THE CHARACTERISTICS OF COLD-PRESSED OLIVE OIL?.
According to the relevant olive oil production communiqué, olives must be pressed below 27°C. A pressing method that exceeds 27°C no longer counts as cold pressing. Natural and virgin olive oils prepared using the cold-press method are a rich reservoir of health, abundant in vitamins and minerals. When the cold-press method is combined with the early-harvest technique, the olive oil practically turns into a health elixir.
WHAT ARE THE USES OF COLD-PRESSED OLIVE OIL?
Cold-pressed olive oil has a very wide range of uses. It is especially common in salads, appetizers, breakfast, and cold dishes. However, you can also safely use it in your hot dishes and even for frying.
If you want to benefit even more from the advantages of olive oil, you can consume about 2 tablespoons a day.
WHY IS COLD-PRESSED OLIVE OIL MORE EXPENSIVE?
More olives are used to obtain cold-pressed olive oil. As a result, the amount of olive oil obtained is smaller, but the amount of olives used is greater. Compared with hot-pressing, its cost is higher. The cold-press method is very important for having a high-quality, healthy olive oil. In a cold-pressed olive oil, the beneficial components, vitamins, and antioxidants necessary for health are preserved.
WHAT IS NATURAL EXTRA VIRGIN OLIVE OIL?
This term relates to the oleic acid level of the olive oil. Natural extra virgin olive oil has an oleic acid ratio of 0.8% and is the highest-quality virgin olive oil. In appearance, it is clear and bright. In taste, its fruitiness is intense. When olives are harvested at the right time and in the right way, this emerges as the most efficient and most valuable type of oil.
For table use, cooking, and salads, "virgin olive oil" provides users with the best results.
Olive oil that exceeds an acidity of 0.8% falls into the category of natural (ordinary) virgin olive oil.
WHAT IS EARLY-HARVEST, UNFILTERED OLIVE OIL?
Early harvest refers to picking the olives while they are still green and not yet ripe, during September and October. The harvest time of the olives has a very important role in determining the quality of the olive oil.
Our olive oils do not go through a special filtering process. They are left to rest naturally in stainless steel tanks. Since they are not filtered, it is normal for a small amount of sediment to settle
at the bottom of the packaging.
WHAT ARE THE STORAGE CONDITIONS FOR OLIVE OIL?
The main factors to consider when storing olive oil are light, oxygen, temperature, air, and time. When stored correctly, its shelf life is 24 months from the bottling date.
Storing it in tin containers or dark-colored glass bottles extends its shelf life.
We make sure that the packaging we use has a food-contact suitability certificate.