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Extra Virgin Olive Oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.

Naturel Sızma Zeytinyağı, sadece zeytinleri ezip suyu çıkartarak yapılır. Kimyasallar ve endüstriyel arıtma kullanılmadan yapılan tek pişirme yağıdır. Basitçe, zeytinyağının ünlü olduğu, diğer tüm sınıflardan daha fazla, sağlığı destekleyen besinleri içeren taze, sağlıklı zeytin suyudur.

Turkish olive production

Olive harvesting methods have barely changed for thousands of years and hand picking or beating with poles continue to be used. Another method is to col- lect the olive fruits that drop from the trees onto the ground. In Turkey, harvest takes place between Novem- ber and March.

Olives are a crop of major importance to the nation- al economy of Turkey and a nutritious foodstuff. The table olive industry is making breakthroughs at home and abroad. The recent construction of infrastructures employing new technologies, coupled with future ad- vances, will create opportunities for Turkey to be com- petitive and process any kind of olive in demand on international markets.

Olive oil production in Turkey

The way in which the olive oil is extracted from olives is another tradition that has not changed in millennia. The extraction method today is the same as six thou- sand years ago. The olives are merely crushed into a mash to which pressure is applied to extract the oil without any chemical processes. The oil is then sepa- rated from the fruit vegetable water. Technological developments in the early nineteenth century saw the advent of hydraulic presses, which are used nowadays alongside centrifugal systems, the most widespread of which is known as the continuous system.

In the continuous or fully automated system, the ol- ives are first sorted by variety, stripped of any leaves and crushed in a machine that finely grinds the olive stones at 3000 rpm. Water is added to the crushed olive pulp and the resultant mash is beaten. Next, the olive pom- ace is separated from the oily juice. The olive oil is then separated from the vegetable water and transferred to a filter tank. These kinds of olive oils are virgin or ex- tra virgin grade, depending on their acidity, and can be consumed straight away as if they were a fruit juice. The last sediment is removed and the olive oil is left in the settling tank. Virgin and extra virgin olive oil is then packed in drums, cans or bottles. The olive pomace left over from the extraction process is re-crushed and used to make soap, while the spent pomace is used to make fuel pellets.

To obtain quality olive oil, the olives must be pro- cessed as soon as possible after harvest. Quality dete- riorates if the fruit is left to lie. The olives must also be properly cleaned before entering the extraction process and olive oil must be stored properly