Product Description

  The olive oil of the region of Antakya (Antioch) is considered among the top quality olive oils in Turkey. It has a pleasant fruity aroma. The quality is due to a number of factors, including, suitable soil, plenty of sunshine, plenty of fresh air and appropriate direction of area (southern).   It has been cultivated since ancient times in the old city of Antioch and nowadays it is cultivated all along Mediterranean coast of Turkey. No pesticides, herbicides or other chemicals are being used and the cultivation is being done in small family enterprises.   The oil is produced fromthe Leccino or Calamata olives. The olives are collected in traditional hand-picking methods. The oil press factories are regularly inspected by the Ministry of Agriculture and Rural Affairs. The oil factory receives the oil and keeps it in high hygienic stainless steel tanks. The product is stored according to its quality characteristics in different tanks. The production line at the factory includes pumping, light filtration, storage in tanks, packaging, boxing and palletizing.    An extensive quality control takes place in raw product, intermediate stages and final product. The quality characteristics meet and in most cases exceed by far the official E.U. quality standards for virgin olive oil set by European Union legislation (E.U. ***8/*1).

SENSORY CHARACTERISTICS   Flavor: Good, pleasant, fruity, typical of olive oil
Taste:Aromatic, sweet, fruity, typical of olive oil
Appearance:Good, clear
Color:Green to yellow
Viscosity:Free Flowing

NUTRITIONAL CHARACTERISTICS   Energy (per **0g): **0 kCal (***0 kJ)
Energy (per **0 ml): **8 kCal (***0 kJ


PHYSICAL PROPERTIES
Viscosity: *4 mPa.s (*4 cP) at *0 Degrees Celsius
Specific Heat: 2.0 kJ/(Kg.Degree Celsius)

CHEMICAL PROPERTIES

FREE ACIDITY : max 1,7
PEROXIDE VALUE : max *0,*0
MOISTURE AND VOLATILE MATTER : <= 0,2
INSOLUBLE IMPURITIES : <= 0,1