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Our OliveOilsLand® branded Olive Oils, which are produced with Cold pressing technique in our facility where the food safety standards are protected at the highest level and in stainless steel tanks contact with air, feels pleasant in your palate with its unique taste. It is also called The Aegean Olive Oil's Flavour among the people

A natural Extra Virgin Olive Oil with a high content of vitamins, aroma, polyphenols and antioxidants is obtained by storing under nitrogen gas and bottling away from light and oxygen. Quality control activities are planned and developed in accordance with ISO 9001 Quality Management System in all processes from harvest to reaching consumer.

Our Olive Oil that we produce under the brand of OliveOilsLand® which is Turkey’s Leading Manufacturer of Olive Oil Company

When you smell it, you will feel freshly mown grass, green almonds, almonds, green apples, green stem of the tomato, green banana peel, artichoke and pea, it smells like a perfume, a smell that makes you happy.

You can feel a harshness and bitterness of almond or green olives or apple seed on the sides of your tongue when you take a sip and swish it over your tongue and palate.

Burning sensation like black pepper bitterness will be felt in your throat, and this burning doesn’t go down to your esophagus. All these features are the difference of our Olive Oil.

DESCRIPTION OF REFINED OLIVE OIL

Refined Olive Oil : It without any additives and without changing its natural structure. The acidity is maximum 0.3%. Our it is very light and odorless. It is healthier to use Olive Oil in fries. For your health You can use our quality product.

PRODUCTION METHOD OF REFINED OLIVE OIL

It initially are processed the same way as extra virgin – but they undergo additional processing to remove any chemical or sensory flaws that would otherwise make the oil unfit for sale.
High temperatures or chemicals are used in the process, and the it is made odorless, colorless, and tasteless. It typically are blended with a small portion of Extra Virgin Olive Oil to provide some flavor, aroma and color.
Refining is a more intricate process using acids, alkalis, steam and other agents
Below is a closer look at the various steps involved in the refining process, depending on what elements the refiner wants to “clean out.”

Degumming

Also known as water refining, the oil is treated with hot water, steam, or water mixed with acid. The oil is then spun in a high-speed centrifuge. Healthful polyphenols are removed along with gummy phospholipids, a class of lipids that are a key component of cell membranes.

Neutralization

The oil is treated with caustic soda, or lye, an inorganic compound. Color is removed along with undesirable free fatty acids.

Bleaching

Using an acid bleaching process, the oil is heated to 212 degrees Fahrenheit. Pigments are removed.

Winterization - Deodorization

The oil is quickly chilled, solidified, and then filtered, removing solid matter such as waxes
The oil is heated to a temperature of 300 degrees to 500 degrees F, and steam is used to remove disagreeable tastes and aromas

REFINED OLIVE OIL STORAGE CHROMIUM NICKEL TANKS

We classify the Olive Oil that we produce based on the amount, type and degree of acidity and put it into Chromium Nickel Tanks for sedimentation of the pulp and fill the tanks with nitrogen to prevent the contact with air. In addition to this, we do climatization in the area where the storage tanks are located and we stabilize the temperature between 18C - 22C. Moreover, the conical structure of the tanks and the ambient temperature are very important factors for the rapid sedimentation process. Furthermore, we do climatization in our stocking warehouses. Nitrogen gas is used to prevent the spoilage of it.