FOB Price
Get Latest Price( Negotiable )
|1 Forty-Foot Container Minimum Order
Country:
Turkey
Model No:
Extra Virgin Olive Oil
FOB Price:
( Negotiable )Get Latest Price
Place of Origin:
TURKEY
Price for Minimum Order:
-
Minimum Order Quantity:
1 Forty-Foot Container
Packaging Detail:
Standard Export Packaging
Delivery Time:
FOB Izmir-TR
Supplying Ability:
100 Metric Ton per Week
Payment Type:
T/T, L/C
Product Group :
Contact Person Mr. Foreign
Izmir-Ankara Asfalti Yenmis Koyu Girisi No: 26, Kemalpasa, Izmir
Extra Virgin Olive Oil
Extra Virgin Olive Oil does not go under any chemical treatment process. It simply is being obtained from the pressing of finest harvest fresh olives. After the mechanical pressing process the properties of the olive oil is not being modified. This hundred percent natural highly nutritious fruit juice extract is a gift. Having not gone through an artificial manufacturing processes the quality of the final product is mostly determined by the quality of the crop, the oil mill and various factors some of which are explained below in brief. Free oleic fatty acidity ratio is one of the key factors in determining the quality of the olive oil for a non-acidic easy to digest flavour other than taste, smell and further analytic characteristics. Acidity level of Extra Virgin Olive Oil must not exceed 0.8% acidity ratio.
(Virgin olive oil with a good taste that has a free acidity of 2% is similarly used as well whilst the Extra Virgin Olive Oil mostly preferred..)
Olive Oil is a rich content highly valuable
and complex food with many virtues. It has a perfect aromatic taste
and widely used in many countries especially in Mediterranean
cuisine. Many scientific studies have proven its rich nutritional
facts and healthy
properties.
Transformation
of olives into oil, brings out organoleptic and chemical
components. Variety of individual characteristics, proper
harvesting procedures, timing and milling are some of the key
elements that are involved in final product quality. The quality of
an Olive Oil is then confirmed with it's low acid content and more
specifically, the quality is held in the organoleptic
characteristics.
In many parts of the world, Olive Oil is an
important cuisine ingredient. Recently, the attention towards
quality is increasing rapidly. Consumers are more dedicated to
using high quality Olive
Oils.
Carotene,
tocopherols, phospholipids and unsaturated fatty acids and proteins
that protect and assist the human body are amongst the substances
olive oil contains. Olive Oil is easy to digest and helps with the
digestive process as well. There are several types of Olive Oil in
the market whilst the best one in regards the excellence in quality
is known the Extra Virgin Olive Oil. Extra Virgin Olive Oil is
extracted from olives with the first press process and the oleic
acid content does not exceed
0,8%.
Quality
of the raw material (olives themselves), is the first key factor in
the quality. Only fresh and top quality olives may be considered
for Extra Virgin Olive Oil production. Handpicked olives, sprigs
and leaves to be separated without having applied any other
treatment other than washing and processing in a quality oil mill
for first press is essential for best
quality.
Olive oil with rich oleic acid is excellent for children growth and an easily digestive source of energy.
Olive oil helps preventing the loss of calcium in the bones and the rich content of vegetable unsaturated fats give energy healthy nutrients to our metabolism. Further to healthy features of olive oil, especially the Extra Virgin Olive Oil gives a perfect flavor to our dishes. To better preserve the qualities of the extra Virgin Olive Oil it is best to use it raw as a condiment on salads, soups, meats etc. It may be well used cooked in meals and may be used for fries as well.
Consuming the Raw Extra Virgin Olive Oil within **8 months of pressing may best preserve its typical qualities and characteristics. After *- *2 months of storage, a change with the fragrance, the freshness and the taste will start. After storage, Olive Oil does not get worse, but it can lose some qualities such as vitamin E and other antioxidant contents that are richly available. Storage of olive oil in a dark, well closed glass container at around *4 C degrees may help preserving the qualities of your olive oil for longer.
Type Extra Virgin Olive Oil
Acid Ratio < 0,8%
Color Intense Green Color
Olive Variety and Characteristics Aegean District-Turkey Best Quality Olives.
Medium-height hillsides with perfect exposure.
Trees are planted in moderate compact soil.
Denomination SELIN (Or Private Label Manufacturing) Extra Virgin Olive Oil GUNEY TUKETIM MALLARI TICARET VE SANAYI LTD. STI.
Production Techniques Handpicked best quality Olives, proper selection and immediately carried to the oil press and then cold crushed to better save fruity aroma and the typical spicy taste. This unfiltered Extra Virgin Olive Oil may produce a natural light sediment.
Fragrance Scents of green olives and of fresh artichokes.
Taste A slightly bitter and sharp flavor.
Availability **0ml, ***0ml Glass Bottles (Dorica, Bertolli, Marasca)
In **0ml, ***0ml, ***0ml Plastic Bottles
***0ml Tin Can
PRIVATE LABEL MANUFACTURING
Quality : Our in-house quality control Laboratory analyzes every step of our production with up to date technology equipment in accordance with the standards apply as well the TSE (Turkish Standards Institute) and the Turkish Food Codex norms.
Country: | Turkey |
Model No: | Extra Virgin Olive Oil |
FOB Price: | ( Negotiable ) Get Latest Price |
Place of Origin: | TURKEY |
Price for Minimum Order: | - |
Minimum Order Quantity: | 1 Forty-Foot Container |
Packaging Detail: | Standard Export Packaging |
Delivery Time: | FOB Izmir-TR |
Supplying Ability: | 100 Metric Ton per Week |
Payment Type: | T/T, L/C |
Product Group : | Olive Oils |