The harvested olives are pressed shortly thereafter using high technology at low temperatures without human contact or exposure to air.
This is our high-aroma olive oil. During this process, the nutritious and volatile components were preserved in the best possible way.
The bitterness and pungency considered to be positive characteristics of olive oil, which are intensely felt in early harvest olive oils, predominant fruitiness phenolic compounds and antioxidant has a wealth of features.
These oils, described as “perfect,” retain the taste, aroma, and vitamins of the olive fruit without any loss.
Hardness : Hard, burns
Variety : Ayvalık has characteristic features.
Tasting notes: It contains notes of almond, fresh-cut grass, and green apple.
Recommended areas of use:
- You can use it with confidence in breakfasts, salads, and cold/hot dishes.
- Using very little olive oil during the initial stage of cooking hot dishes, and then adding as much as desired to the dish after cooking is complete.
Adding it in this amount allows you to benefit much more from the vitamins and antioxidants in olive oil.
To preserve the flavor of your olive oil for longer, follow these usage instructions:
- Transfer to a dark-colored glass bottle for use.
- Store in a cool, dark place.
- Avoid prolonged contact with air. Do not puncture the can.
- It may freeze in cold weather, but thawing it will not affect its quality.