Product Description

The olive oil cultivation dates back to 6,**0 B.C. in the Anatolia.  The motherland of the olive oil is Upper Mesopotamia and Southern Asia Minor, which is included in Southern Anatolian Region.  The knowledge and culture of the olive oil agriculture is spread in Mediterranean region from East to West. 
The olive oil is classified according to chemical and physical analysis and taste assessments. 
 
Free Oil Acids (Acidity) This is the first criteria ever used at the beginning of last century for objective assessment.  It is expressed per cent oleic acid content.  It represents free acid quantity in the olive oil.  High quality olive oil is distinguished with its low acidity.