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, Early harvesting of Olive Fruit is Very Important in terms of Olive values and Quality. Our Olives Suitable For Oil Which Collected in the Season are Placed in Our Facility To Be Processed On the Same Day. 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 2 % Maximum. Virgin Olive Oil is Made With Mechanical Ways Just Like Extra Virgin olive oil, it Does Not Include a Ny Refining Process. This Olive Oil Type is Softer Than Extra Virgin Olive oil in Terms of Taste and Smell. It is a series with characteristically 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. Tin Can Includes 3000ml Virgin Olive Oil.
