1. Why is olive oil considered the healthiest type of oil?
Olive oil is unique because it is produced directly from fruit, similar to fruit juice. Most other liquid oils—like sunflower, corn, or hazelnut oil—are seed oils, which cannot be consumed naturally. They require refining, during which exposure to heat and chemicals can destroy beneficial components. Naturally pressed olive oil preserves the nutrients and health benefits of the olive fruit, and can be consumed directly, just like freshly squeezed juice.
2. What makes Kozoliv olive oils different?
Regional advantage: Kozoliv olive oils are produced from olives grown for four generations in the fertile soils of Ayvalık. Each drop carries the unique taste of the region's climate and soil.
Meticulous hand-processing: We are farmers by heritage. For three generations, our livelihood has been olive cultivation and olive oil production. Combining traditional knowledge with modern technology, we harvest olives carefully by hand, press them in our facilities, and produce the highest quality olive oils for your table.
Sustainability: We monitor every factor that affects olive quality—air temperature, irrigation, wind, fertilization—across our 320,000 olive trees daily. Care and harvest schedules are tailored according to these conditions.
Soil and product quality: Before and after harvest, we perform soil analyses of our olive trees. Missing nutrients are addressed individually, guided by our Agricultural Engineers, ensuring precise care, spraying, and fertilization. We avoid pesticides wherever possible to maintain natural production standards.
Production quality: Quality is our passion. During intake, olives are never stored in sacks; each olive is handled with care. Olives are placed in perforated crates, washed, and pressed immediately while maintaining freshness, then stored in tanks protected from sunlight, heat, and air. Every batch undergoes chemical and sensory evaluation in our advanced laboratories by expert Quality Engineers, ensuring only the best oils reach packaging.
3. Is First Harvest olive oil different from Early Harvest olive oil?
Yes, they are different:
First Harvest: Collected and pressed in September–October, when olives are greenest. These oils are highest in health-promoting compounds.
Early Harvest: Produced from olives collected in October–November, when olives are slightly variegated. This harvest still produces olive oils rich in beneficial components.
4. What is the freezing point of olive oil?
The freezing point varies based on olive variety, harvest time, and processing. Generally, olive oil freezes around +7°C, but this is not a strict rule.
Some believe olive oil must freeze to be genuine. This is incorrect; freezing depends on many factors such as olive variety, climate, and storage. The authenticity and quality of olive oil cannot be determined by freezing alone. Always choose branded products with quality certifications (HACCP, ISO) and registered business numbers.
5. What is the polyphenol content of Kozoliv olive oils?
Polyphenol content varies depending on olive variety and harvest conditions.
6. Are there any additives in your products?
No. Kozoliv olive oils are 100% natural, containing no additives, and are processed to preserve their natural flavor and nutritional value.
7. Why is there sediment at the bottom of the olive oil bottle?
Natural olive oils may contain tiny olive particles after pressing. These settle over time at the bottom of the bottle. This sediment is normal and indicates that the oil is unfiltered and natural—not spoiled.
8. Should I heat olive oil?
Olive oil can be used in cooking, but extremely high heat may reduce its nutritional value. For maximum benefits, use smaller amounts during cooking and add extra over prepared dishes.
9. Which olive oil is best for salads and hot dishes?
Salads & cold dishes: Use extra virgin, cold-pressed, and first-harvest olive oils. Add olive oil after cooking to preserve flavor and nutrients.
Hot dishes & frying: Use Riviera olive oil, which has a higher proportion of extra virgin olive oil for better heat stability and taste.
10. What is the shelf life of Kozoliv olive oils?
Thanks to dark-colored glass bottles and careful packaging, the shelf life is 18–24 months for unopened bottles.
11. Which certificates do your products have?
Kozoliv holds multiple certifications for quality and reliability. Every batch is tested according to international standards and OIC guidelines in our laboratory. For details, visit our “Our Certificates” and “Our Analysis Reports” pages.
12. How should I store olive oil?
Store in a cool, dry place away from light. Avoid air exposure to preserve freshness and extend shelf life.
13. How do I use the ball cap?
Turn the cap left to open. Shake the bottle gently, then pour by tapping the bottom. Do not remove the ball; the cap is non-removable and designed for controlled pouring.
14. Where can I buy Kozoliv olive oil?
You can purchase Kozoliv olive oils through our official dealers & distributors or contact us at [email protected].