History The Best Olive Oil Brand

First commercial steps of our company has begun by immigration of our family that had lived in the city of Scopje in northern Macedonia, to Akhisar region in Turkey soils in sixties after the second world war. As it is well known the Akhisar region takes place amongst the well known places in olive and olive oil production. Our family that is engaged with olive oil business in this region, has moved to Izmir after short time and kept on its commercial activities there. By processing olive harvest that ranges especially northern geography of Izmir (Smyrna) by the coast of Aegean sea, they met the olive oils that is on top point of the world in terms of quality, with consumer. Our company has been proceeding on it’s way by knowledge and experience that it took from the past, it globalized with the brand OliveOilsLand® and the motto "From Aegean For Your Health" from Aegean Region, namely from the mother land of Olive Oil.

As it is known Olive Oil has always been inspiration source of health, beauty and taste from ancient times to this day; it also took place in holy sources, words, citations of many civilization. Our art person Nazım Hikmet who has an important place in our country and world, whose poems became notorious, says so “I mean you’ll take living such serious, even at your seventy, for example you’ll plant olive and besides not for that it will remain to children, but for not believing in death though you are afraid of it, since living dominates. Olive Oil has been told by associated with immortality and especially all the civilizations that lived in Turkey soils have always talked about olive and olive oil in their epics, tales, tragedias. What the olive makes immortal is, of course, not that it is magic elixir; but that it is passed down with its health, taste and beauty factors. In order to serve the need of health, beauty and taste of all the humanity our company has decisively been keeping on its production with OliveOilsLand® brand by meeting Olive harvests that is influenced by aegean sea wind in the beautiful geography of our country, in the light of traditional methods, with technology,

Our Brand Differences :

We produce products that will prevent the four important factors mentioned 1 - LIGHT (DAYLIGHT) FACTOR 2 - AIR (OXYGEN) FACTOR 3 - HEAT (TEMPERATURE) FACTOR 4 - MOISTURE AND WATER FACTOR while choosing the packaging. Dark-colored glass bottles, sealed screwed caps, food-grade interior lacquered tin plates are the most suitable choices for olive oil packaging.

We do not advise to use Olive Oil in Pet Bottles. However Most of the products are put in pet bottles since they are cheaper. The fatty acids in Olive Oil dissolve the chemical substances used in combining pet bottles and cause a carcinogenic effect. Moreover, when it receives the daylight in the place they are stored, chlorophyll substance in the olive oil interacts and breaks down the fatty acids in the oil hence causes defects in the oil. Color degradation occurs in Olive Oil due to the chlorophyll fragmentation, and if Olive Oil is not filtered, it causes heavy odors (pulp-burning), increase in free oil acidity, rancidity and peroxide increase. the Extra Virgin Olive Oil loses their quality and healthiness due to the mistakes in product storage and shelf positioning since the personnel working at the sales points are not trained.

In addition, OliveOilsLand® branded Olive Oil is used in the kitchen, did you pay attention to the burrs on the connection points of small tin packagings? Can you imagine that when you take the Olive Oil can in your hands, the burrs on the oily and slippery tin cut your hand? Do you know that OliveOilsLand® produce Bag in Box Olive Oil for this ? It is important that the packaging that will be used by the ladies in the kitchen should be easy to hold, not topple over, not leak the oil, have the right cap size and structure.

OliveOilsLand® branded Olive Oil’s contact with oxygen (air) causes oxidation, heavy odor and rancid oxidation defect. Because of that, OliveOilsLand® branded Olive Oil also uses caps that does not allow air permeability in our packages, the corks are not suitable for Olive Oil. As the packaging for Olive Oil is not produced, wine bottles are mostly used, as a matter of course, corks that are suitable are used in these bottles. Mushroom caps allow product in the bottle to contact with the air, and when the Olive Oil is exposed to heat, it expands out of the cork, and the oil leaking out of it damages the labels and creates an unaesthetic view.

Heat (temperature) factor; storage of OliveOilsLand® Branded Olive Oil should be between 18C and 22C. It is defected in every environment and every package that is over this temperature, the effect of heat leads to a burned pulp, wine and and vinegar-like odors and flavors, especially in unfiltered olive oils. Which Olive Oil store is air-conditioned in the summer? Especially when the summer temperatures are around 35-50 degrees, it is impossible that Olive Oil keeps being in a good condition. It must be stored in air-conditioned places. Even if they are suitable as a food packaging, the Olive Oil that is stocked or put up for sale in the cans does not resist much to the hot environment and quickly turns into a spongy structure and the defect that we call the “cucumber-like taste” occurs.

Moisture and water factor; OliveOilsLand® Branded Olive Oil must be away from water and moisture in order to be rich in antioxidant and phenol components and to produce healthy and quality product. Nothing can give any damage to the Extra Virgin Olive Oil but the waste water during the washing of the Olives which goes to the crushers, hot or cold water given to the outer jackets of the malaxator, water added to the decanters for decomposition, water supplied to the presses in the old stone crusher systems, the oils collected by the pans over the water and lastly the plenty of water used to clean the sediment in the separators. Olive oil, which we try to obtain in the natural way, loses its volatile phenol components, smell, taste and antioxidants in the moment contacts with water.

In addition, when the OliveOilsLand® Branded Olive Oil stored in the storage tanks to remove the pulp mixes with the olive black water contained in the pulp, the pulp residue, the residue of the olive pomace and also when the oxygen in the black water starts fermentation with the influence of heat, it harms the Olive Oil to the highest level. This is the main problem of Olive Oil, most of the natural Extra Virgin Olive Oil found in the shelves in the sales places are oils with very heavy pulp-burn odors and do not smell fresh olives.

Our OliveOilsLand® Branded Olive Oil, 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. 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.

Many housewives say that the smell of Extra Virgin Olive Oil’s odor is strong and they can not consume it when they cook or put it in a salad.In fact, what they are trying to consume is refined oils that has nothing to do with the Extra Virgin Olive Oil. OliveOilsLand® Branded Olive Oil enriches the flavor and it smells fresh like fresh flowers and fragrances such as perfumes depending on the type of olive.

OliveOilsLand® solved that how to pack the Extra Virgin Olive Oils by improving our packaging system , and we helped you buy the Extra Virgin Olive Oil in the right packaging when you go to the stores. What do we pay attention to in the labeling? Harvesting, filling and expiry date must be on the product, the region or the type of the olive that the oil is obtained from must be written, in the cases when you are very selective there should be a geographical marking label, according to the new food codex in Extra Virgin Olive Oil there is the obligation of including some chemical information, for choosing the right one, you should look for the labels such as chemical information, or even passed from the sensory panel, or has been recommended.

While not every Olive Oil is Extra Virgin, not every Extra Virgin Olive Oil has the same chemical and sensory properties. Very special Olive Oils which are written 0.1-0.2-0.3-0.4-0.5 on them are also produced. It is scientifically proven that the Olive Oil whose total free fatty acidity (FFA) is written as low in oleic acid and that has no defect in the sensory properties are identical to brest milk, beneficial to infants, and has curing effect to breast cancer in women, gastric and intestinal cancers, prostate cancers and has therapeutic properties.

It is clear how important packaging and labeling are.

Writing meaningless expressions such as stone press, first press, first oil, foot oil, olive milk, olive juice, super press, nose oil, raw oil, black oil, baked oil, cloth infiltration, double infiltrations on the labels has no use other than misleading the consumers.

In addition to all these we mentioned, if the Olive Oil losts its protective antioxidant and phenol components, it should not be considered to be beneficial to our body. Antioxidant and phenol substances protect us, at the same time they try to protect Olive Oil and fight external factors, when they lose,Olive Oil loses all the features and becomes an ordinary oil.

One of World’s Best Olive Oil Brand | OliveOilsLand®

Turkey are deeply connected to Olive Oil for so many decades. It is claimed to be the earliest producers of Olive Oil. OliveOilsLand®, a Turkish company renowned for being one of the first Olive Oil producers. Our company has been running for so many years now. The recipe for manufacturing the world’s best olive oil brand stays in the family of OliveOilsLand for years. We have been really successful in managing the standard our olive oil in the global market.

OliveOilsLand® is not only the world’s largest Olive oil exporter but also one of the world’s best Olive Oil Brand - Producer Company. It is a natural organic formulation from the best olives around the world. The process of milling Olive Oil continues to be the same for these thousands of years. Olives are usually concentrated in the areas which have a water source, mainly in the Mediterranean region.

The world’s second largest producer of Olive Oil, Turkey, is lucky to have all these facilitations. Turkey’s one of the largest and one of the world’s largest olive oil exporter – OliveOilsLand® continues to follow the same centuries-old organic olive milling ways and modern crushing system with 2 and 3 phases .

OliveOilsLand® brings you an Olive Oil with low-fat saturation and with a burst of fresh Olives. It is credited as the one of the world’s best olive oil brand for providing a healthy olive oil ideal for all types of cooking. OliveOilsLand®’s olive oil is light keeping the food nice, fresh and crisp unlike other oils, which make the food soggy. olive oils and provides you with a nutritious meal with the goodness of antioxidants and presents you a vitamin enriched oil. The creamy, harmonious texture and a rancid taste undoubtedly make it one of the world’s best olive oil brand.Want a light cooked salmon or a light yet a flavorful salad; add a dash of olive oils and enjoy the meal. Using the best of traditional methods, with the modern technology OliveOilsLand® brings you the world’s best Olive Oil brand that is heavily influenced by the Aegean winds.

What Makes OliveOilsLand® Different ?

For producing a high-quality olive oil like OliveOilsLand® is to make use it by the old organic milling method and modern crushing system with 2 and 3 phases .

Firstly , the Olives are picked with utmost delicacy and precaution so only the best Olives are chosen for the process. Olives are crushed and then the pulp is put into cold water. It is beaten and then the juice is separated from the pulp. The olive oil is then transferred to the filtered tank and it is from here onwards decided which type of olive oil is to be produced and which method to be used.

It just doesn’t take the great taste to become one of the world’s best Olive Oil brand but storage techniques are just as necessary. OliveOilsLand works very hard to prevent the four features below

1. Daylight 2. Heat 3. Moisture 4. Oxygen

Prevention of all the above keeps Olive Oil in the best taste for the consumers and to maintain this it is very important to pay attention to the storing and packaging.

OliveOilsLand® - world’s best Olive Oil brand does this by using dark colored glass bottles and screwed caps. Also, we use lacquered interior tin plates that are the best for oil packaging. Using pet bottles can be very harmful but many of the Olive Oil companies use it due to the cheaper rates.

The fatty acids in oils may react with the pet bottle substances and cause a carcinogenic effect. Other times daylight enters through the pet bottles and causes chlorophyll to breakdown the fatty acids in Olive Oil. This may further lead to rancidity, increase in acidity of olive oil, heavy odor and peroxide increase if not filtered right away. The colour of Olive Oil also changes which makes it unappealing too.

Apart from this what makes OliveOilsLand® one of the olive producer is the fact that we care for your needs. Keeping in mind the ladies in the kitchen, OliveOilsLand® prevents packaging in tin cans which have burrs that often cut your fingers.

For that OliveOilsLand® brings a bag in box. The olive oil is kept in packaging that is easy to hold and has the right capsize to allow easy flow and handling. OliveOilsLand® - world’s best Olive Oil brand also uses wine bottle packaging for olive oil as there is no separate packaging for olive oil. These bottles with a cork that doesn’t allow air to pass, helps to prevent the oil from oxidation that may destroy the nutrients and the flavor.

The Olive Oil produced is strictly kept away from water and moisture as antioxidant and phenol components are destroyed this way. OliveOilsLand® world’s best Olive Oil brand manages to extract olive oil by natural means and as that oil gets in contact with water, the smell, taste and phenol components are destroyed. And if Olive Oil loses its phenol components and antioxidants, it no longer remains Olive Oil. It becomes ordinary oil and is no more beneficial to our body.

Bringing us the best olive oil in the right packaging isn’t enough. The most important thing that makes OliveOilsLand® the world’s best olive oil brand is the fact that everything is very customer oriented.

Apart from the packaging, they have special labeling mentioning the harvesting and filling date along with the manufacturing and expiry date. Keeping in mind that some diet conscious customers are very picky in this regard they know that mentioning it would help them. Also, they mention the geographical location the olive oil is extracted from to allow the customers more choice.

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 amont 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.