Olive Oil:
Our olive oil production is carried out from the top (from tree) olives. After the collection process, useless olives are separated and the olives are washed and squeezed in the same day. In order to avoid loss of useful components (especially polyphenols) in the olive, air contact is cut and then itâ??s stored. Olive oil is divided into varieties according to the processes during which it is subjected:
Early Harvest Dry Pressed Olive Oil
The olives are collected while they are green at early harvest and squeezed only from the fruit itself. This is the type of olive oil with the highest proportion of polyphenols and useful components.
Cold Press Olive Oil
The olives are squeezed with water below 28 degrees on the day of harvest.
Normal Press Olive Oil:
It is squeezed with water above 28 degree concerning to the international standards.
Production period is completing in 6-7month fermentation by stone press and circulation system only by adding water and salt to carefully selected olives at harvest time. After the maturation process, olives extracted from the pools and packaged after application of home-made vinegar and lubrication stages. Brine olives are produced with same procedure but classified according to sizes.
PLUS - DOUBLE LUX SPECIAL
