Turkish Olives
Turkey is one of the world’s leading countries in olive and olive oil production. Turkey, thanks to the soil in which grows naturally for thousands of years the olive tree has a considerable experience in the production and cultivation of olive. Olive oil, which has been produced for use in meals for centuries, was produced by primitive methods in the past. Although the use of primitive methods still continues, today it progresses with companies such as OliveOilsLand®, which are pioneers in the sector and have over 60 years of experience. Thanks to the established companies, the reputation of the olives was not only in the country but spread all over the world. Olive, which is indispensable for Turkish cuisine, is exported to the whole world with companies that have adopted quality and trust.
What Are The Varieties Of Olive Oil?
Although there are many kinds of olive oil, the oils are divided according to the form of production and quality. The most well-known and most consumed oil varieties worldwide are natural, refined and riviera varieties. Olive oil has been a product used for thousands of years both in Turkey and in the world thanks to its high nutritional value and longevity. The quality and flavor of olive oil depends on the type of olives used, the conditions of cultivation and the production techniques. High acidity level in oils is one of the most important factors affecting oil quality. Extra virgin oils, which have little acidity and are considered pure, are not suitable for use in recipes that require high temperatures, such as frying, as they have low combustion temperatures. For this reason, it is more accurate to use oils with high acidity or oils with increased combustion temperature(riviera) in recipes that you will cook at a high temperature.
How To Understand Quality Olive Oil?
It is possible to tell whether an olive oil is of good quality by its color, taste and smell. Olives that will be used to produce quality olive oil and Table Olives achieve the quality they have as a result of certain conditions. Factors that are directly related to Olive quality are factors such as the growing time of the olive tree to the climate in the area where the tree is located, the mineral richness of the soil, the degree of olive maturity in the form of olive collection, and even the waiting time after the Olive is collected. In addition, olive oil production and table olive production should be carried out by people who are specialized in this field and have gained experience, and every stage of production should be controlled. The color of olive oil can have different shades from Green to yellow depending on the degree of maturity of the harvested olives. The most remarkable feature of quality olive oil is that it has a fruity smell. Avoid olive oils that contain a foreign taste, such as moisture, mold, vinegar, etc. Health-beneficial antioxidant substances found in olives give the Olive a bitter taste. Since these substances are mixed with the oil when obtaining olive oil, it is natural to have a slight bitter taste in the oil. In order for the taste and color of the smell of olive oil to be preserved in the same quality, it must be stored in stainless metal cans or dark glass bottles and stored in places that do not see the sun. Olive oil can be stored with different packaging methods, usually 5, 10 or 20-pound in-box bags. Properly stored olive oils and Table Olives experience a loss of flavor over time and their color is turned on. Olive oil is a product that is often cheated because it is a valuable product. You can choose OliveOilsLand®, which is one of the largest olive oil exporter companies in Turkey with many certificates for your health.