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Flavoured - Infused Olive Oil

Unlike our Infused Olive Oils, it has gone through a process of having flavor added to the olive oil after it has been made Infused Olive Oils are made with the freshest extra virgin olive oils available. It is delicious on a salad of fresh greens, or a simple pasta toss. It also wonderfully complements red and white meats, seafood and vegetables. OliveOilsLand® are made through a proprietary process of blending all-natural organic flavors with one of our mild-medium intensity ultra-premium Extra-Virgin Olive Oils. Unlike many typical store bought brands which use artificially flavored, canola oil laced olive oil, OliveOilaLAnd® use only pure 100% natural organic flavors. Also notice OliveOilsLand® no longer use the term EVOO when referring to these olive oils because technically speaking once our ultra-premium EVOO is infused it can no longer be termed an EVOO by definition. Rest assured the base olive oils for these infusions are 100% pure, fresh, chemistry profiled, ultra-premium Create your own salad dressings, marinades, desserts or use in baking applications

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 FLAVOURED - INFUSED OLIVE OIL

It is delicious on a salad of fresh greens, or a simple pasta toss. It also wonderfully complements red and white meats, seafood and vegetables. OliveOilsLand® are made through a proprietary process of blending all-natural organic flavors with one of our mild-medium intensity ultra-premium Extra-Virgin Olive Oils.

Culinary Uses: Both crushed and infused are fantastic in all culinary applications. From baking to salad dressings, to drizzling over ice cream, both crushed and infused can be used interchangeably. Choosing one over the other really comes down to personal preference, with two things always being the determining factors: flavor and cost. For high volume applications, infused might be best due to cost, where a high-end restaurant chef may choose the crushed because it offers a unique flavor and the romance of how it’s made is appealing.

PRODUCTION METHOD OF FLAVOURED - INFUSED OLIVE OIL

Crushed or Agrumato Style, also called Fused – where whole fresh fruit, herbs or vegetables are crushed along with olives during the milling process. The mill carefully selects green and ripe olives and fresh lemons, Chili, Garlic, Basil creating a masterful combination of fruitiness and balance in both aroma and on the palate. A time intensive process is required to create this culinary gem. Pairs well with grilled salmon, chilled octopus, fresh Ricotta, Lemon bars.

Crushed Method Of Infused Olive Oil Production

It’s milled and racked the exact same way extra virgin olive oil would be. When the fresh fruit, herbs or vegetables are crushed with the olives, their natural oil essences are released and mix with the olive oil naturally, flavoring the olive oil during the milling process. Therefore, whatever we add to crush with your olives, needs to have oil essences in it. It can be made a better flavored oil, with stronger aroma, through the crushed process. Crushed oils can only be made one time of year during the olive harvest season, so you need to invest in your entire stock for the year, all at once. To achieve best results, very mature olives are used to make crushed flavored olive oil because the flavor of the olive oil is more mild and buttery. So that the fruit or plant flavor and aroma can stand out over that of the olive oil. This requires waiting, and allowing the olives to ripen on the tree, which growers don’t like of course, as the entire crop could be lost in a bad winter storm.

Infused Method Of Infused Olive Oil Production

Where flavoring or all-natural oil (natural essence) is blended into Extra Virgin Olive Oil

CHILI INFUSED OLIVE OIL

Organic Flavored Olive Oil is naturally made by combining the essence of Chili with Organic Extra Virgin Olive Oil for a fresh and naturally spicy flavor. It’s ideal to prepare spicy sauces and marinades

GARLIC INFUSED OLIVE OIL

This unique Flavored Olive Oil is naturally made by combining the essence of Garlic with Extra Virgin Olive Oil for a wonderful outstanding flavor. Add a hint of Mediterranean Tradition to your dishes. It’s ideal to enhance grilled and roasted vegetables, Pizza, Pasta, Sauces and Mashed Potatoes.

ROSEMARY INFUSED OLIVE OIL

This unique Organic Flavored Olive Oil is naturally made by combining the essence of fresh Rosemary with Organic Extra Virgin Olive Oil for a wonderful herbal flavor. Bring a touch of unique freshness to your dishes. It’s ideal to enhance grilled and roasted vegetables, white meat and a simple plate of pasta.

LEMON INFUSED OLIVE OIL

This Organic Flavored Olive Oil is naturally made by combining the essence of Lemon with Organic Extra Virgin Olive Oil for a truly natural, fresh-squeezed lemon flavor. Bring a delicate flavor to fish and seafood, and design savory-sweet salads

MOST IMPORTANT PARAMETERS FOR THE BEST QUALITY FLAVOURED - INFUSED OLIVE OIL

  • smoll-logoThe product should be in a dark glass bottle. It must be stayed away from transparent glass bottles and especially pet packaged products. It has been reported in recent years that the it solves the chemicals combining pet packaging's, and the chemicals passes into Flavoured - Infused Olive Oil and is harmful to human health. In addition, light passing through the transparent glass bottles to the it's causes chlorophy to break down.
  • smoll-logoMake sure that the lid of the product packaging you buy is sealed and screwed. Corks let air in and the it's contacting the air (oxygen) spoils by oxidation.
  • smoll-logoDo not choose to buy the product depending on the color, the color of the oil does not determine the quality, oils that are added oil-soluble chlorophyll or food coloring can mislead you.
  • smoll-logoIf the product you buy is directly exposed to sunlight on the market shelves, do not opt for it. It is exposed to the sunlight spoils by oxidation very quickly and smells bad.
  • smoll-logoDo not buy product without reading the label, look for it the date of production or harvest, date of bottling, expiration date, geographical indication, type of Olives and region.
  • smoll-logoRemember that the it's should be consumed fresh, spoils as it stays, and its healthy phenolic components are lost. Buy a new Flavoured - Infused Olive Oil every season, it's can lose their first day quality even under very special storage conditions.
  • smoll-logo It's can freeze below +4 C degree, some it's may freeze later due to its phenolic components of different types. Freezing of it is not considered a purity criterion.
  • smoll-logoSelect the packaging of the product to be purchased depending on your consumption, if you do not consume it in a short time, prefer small packages (250 ml 500 ml 750 ml 1000 ml); Do not open a second air hole in the cans for an easy flow when using large packages. If you have the opportunity, you can use it by dividing it into five 1 lt of dark glass bottles.
  • smoll-logoStore the product you bought in a dark, cool and moisture-free environment. Do not place near products such as soap, detergent etc. It's absorbs and traps the odors very quickly. Storage temperature should be between 18C - 22C.
  • smoll-logoCheck the label and packaging of the product you are purchasing, and please do not buy the products with a hole and leaking packaging.
  • smoll-logoIn recent years, Unfiltered is it put in bottles, this is with Unfiltered Olive particles spoils more quickly, does not last for a long time. Among these particles, there are flesh, black water and seed remains of the Olive fruit. The remaining black water has oxygen in it and oxygen, i.e. air starts fermentation process in the mixture, and the oil loses its virgin oil properties by emitting bad smells.
  • smoll-logoThe factors that harms the, it's respectively;
    A – Light B – Air C – Temperature D - Water or moisture
    Consume the product you have bought from these factors.
  • smoll-logoSeparate the products you buy, you can consume it's from different regions in your salads, meals, desserts and pies. In particular, you should consume it's as raw, while you go for Northern Aegean it in the salads, cakes, pies and appetizers, and you may consume the southern Aegean, Mediterranean and Southeast Anatolian regions’ Olive Oils in your light olive oil dishes. You can easily use it in your fried dishes.
  • smoll-logoIt should smell like fresh fruit, contrary to the belief, foods made with it do not be heavy and do not smell bad. Stale, pulpy and adulterated oils smell strong
  • smoll-logoWhen you start to cook your meal, start with a spoon of Olive Oil, remove the heat from cooked food and let it cool, after it becomes cooler, add the rest of the Olive Oil. Especially when you prefer this method for stuffed leaves and peppers, you will see that your meals are much more delicious.
  • smoll-logoOlive Oil Products with OliveOilsLand® and it is regularly checked and analyzed by the food control laboratories of the ministry of agriculture and village affairs. You may find a respondent when you find out the product you buy is spoilt, please get contact with us info@oliveoilsland.com

FLAVOURED - INFUSED 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 FLAVOURED - INFUSED OLIVE OIL