Description
The Olive Fruit From Our Gardens in Mersin/ Tarsus, Where We Practice Organic Agriculture, is the First Harvested Series in September, When it is Not Yet Fully Ripe. The Harvest in Our Gardens Continues During the Months of November and December. Early Harvesting of the Olive Fruit is Very Important in Terms Of Olive Values And Quality. While Being Harvested, Olive Fruits are Thrown To The Skirt With a Traditional Method Without Being Hit. Olives Collected in the Skirt are Transferred to Cotton Baskets and They Take Place in the Machines Within a Maximum 4 Hours. The Olives are Processed as Cold Pressed. Olive Fruits Processed as Cold Pressed are Processed Up To a Maximum Of 27 Celcius Degrees. The Free Acidity Value in Terms of Acid is 0.8% Maximum. Extra Virgin Oil, in Which the Smell of oil is Felt Most Intensly, Leaves a Slightly Bitter Taste in the Throath. It is a Series With Characteristicially Intense Fruity Taste and Odor. It is Suitable For Use in Salads and Breakfasts. Using it on the Meals After The Food is Cooked is Also The Right Way of Consumption. Glass Bottle Includes 1000ml Exrta Virgin Olive Oil.
