Extra Virgin Olive Oil 5L | NEW SEASON
Extra Virgin Olive Oil 5L | NEW SEASON
Paylaş
Natural extra virgin olive oil is the most natural and purest olive oil because it is produced only by mechanical methods without chemical treatment. Its low acidity level is an indicator that the freshness of the olives is best controlled at every stage. Olive oil produced by preserving its natural properties represents the highest quality standard with its rich nutritional content and superior aroma.
Olives arriving at our production facility are immediately put into production after passing quality control. Not being exposed to high temperatures preserves the nutritional values and oil quality of the olive oil, while also maintaining its organoleptic properties. The finished olive oils are transferred to chrome tanks and stored.
The smoke point of ripe harvest olive oils is high. Therefore, it is a healthy choice for frying and hot dishes.
0.3 Acidity: Gourmet Delights, Cold Consumption is recommended to maximize the benefits from the phenols and vitamins it contains. It adds flavor to your salads and appetizers.
0.5 Acidity: It gives a pleasant aroma to both your cold and hot dishes.
0.5-0.8 Acidity: It gives a pleasant aroma to both your cold and hot dishes.
Tire, İZMİR
- 2025/2026 HARVEST YEAR -
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Ürün Karakteri
Dengeli meyvemsilik · Yumuşak içim · Temiz zeytin karakteri
Kullanım Önerisi
Kahvaltılarda, salatalarda, zeytinyağlı yemeklerde, sebze yemeklerinde ve günlük sıcak tariflerde kullanıma uygundur. Düzenli kullanım için dengeli ve çok yönlü bir zeytinyağı profili sunar.
Kalite Profili
Ürün sınıfı: Natürel Sızma Zeytinyağı
Üretim sistemi: Kapalı kontinü sistem
Üretim yaklaşımı: Sıcaklık ve oksijen teması kontrollü üretim
Filtrasyon: Filtreli
Ambalaj: 5L teneke
Saklama: Paslanmaz çelik tank
Dolum: Sipariş sürecine yakın dolum
Serbest yağ asitliği: ≤ 0.5
Saklama Önerisi
Zeytinyağınızı serin, kuru ve doğrudan ışık almayan bir ortamda saklayınız. Kapağını her kullanımdan sonra kapalı tutunuz. Isı, ışık ve hava teması zeytinyağının aromatik karakterini zamanla etkileyebilir.
