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Organic Extra Virgin Olive Oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation, and filtration. No additives are permitted. This Organic Extra Virgin Olive Oil meets IOOC standards.
Organic Extra Virgin is the highest grade of olive oil, commonly used by food and body care manufacturers in certified organic products. It is ideal for use in organic dressings, sauces, and cooking, or simply enjoyed with a warm, fresh-baked baguette. It is also commonly used in organic skin care products.
Tin : 1000 ml
Glass Bottle : 500 ml – 750 ml (Dorica)
Special olives are grown using documented organic practices. At harvest time, the olives are picked and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. It is known as the “first cold press,” though it’s actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested.
Extra Virgin Olive Oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation, and filtration. No additives are permitted. This Extra Virgin Olive Oil meets USDA and/or IOOC standards.
Extra Virgin is a high-quality grade of olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, for cooking, or simply enjoyed with a warm, fresh-baked baguette.
Tin : 3 L – 5 L
Glass Bottle : 500 ml – 750 ml – 1000 ml (Marasca)
Glass Bottle with handle : 500 ml – 1000 ml – 1500 ml
The olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. It is known as the “first cold press,” though it’s actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested.
Virgin Olive Oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation, and filtration. No additives of any kind are permitted.
Virgin is a high-quality olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, and for cooking.
Pet Bottle : 3 L – 5 L
Virgin Olive Oil is processed in a similar way to Extra Virgin Olive Oil. The olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. Unlike Extra Virgin Olive Oil, the pressing of Virgin Olive Oil may occur outside of the 24 hour period.
The primary difference between Virgin and Extra Virgin is the acidity level after pressing. Virgin Olive Oil has a max acidity level of 2.0% while Extra Virgin Olive Oil must be below .08%.
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