100% pure Sicilian UNBLENDED Organic Extra Virgin Olive Oil, Direct from our family estate in Sicily. hand-picked and first cold pressed 0.2%-0.4% acidity. USDA and ICEA certified organic and IGP geographic protection certified.
A luxury gift from yhe lands of Ancient Olympia. High phenolic Organic extra virgin olive oil. Early harvest - cold extraction
Premium extra virgin olive oil from Patras Northern Region in Greece
IMBATTO OLIVE OILS A success of taste that glides from its branch to your table. Everything started with our love for nature. Our great passion for olive oil, nature's purest gift, brought us together. This fresh and intensely flavoured cold-pressed olive oil, produced from the hand-harvested Memecik olives from the trees grown in the Madran Mountains region of Ayd�±n, contains the traditional flavour of the olive, its polyphenol and antioxidant content. About Olive Oils with High Polyphenol Levels Polyphenols are chemical compounds found in most plant-derived foods. They are known for neutralizing free radicals, one of the leading causes of ageing and many common diseases today, and their benefits have been supported by thousands of scientific studies worldwide. The higher the level of polyphenols in foods, the greater the benefits for your health and the health of your loved ones. When we compare the properties of polyphenols in different food types with the properties of polyphenols in olive oil, the most significant difference is that the absorption of polyphenols in olive oil is approximately 50 times higher than polyphenols in other foods. And thanks to this feature, olive oils with high polyphenols contribute to the immune system by meeting the antioxidant needs of every age group, from infancy when solid food is started to advanced old age. First, pesticides should not be used while growing olive trees to obtain the high polyphenol content. For polyphenols not to deteriorate during production, it is necessary to apply many technical conditions: Olives must be picked before the sun shines and not be in contact with the sun while being brought to the cold pressed area. Cold pressed should be between 17-23 degrees Celsius, and the oils should be packed in dark, lightproof packages. Thus, with the application of waterless and cold pressing techniques, the high polyphenol content of olives is preserved. But don't let it mislead you. As the polyphenol ratio increases, the taste of olive oil may be a little bitter, and this is due to its high polyphenol content. Other influential factors for the high level of Polyphenols are the olive variety and the height of the trees. The European Food Safety Authority (EFSA) describes olive oils containing 200 mg or more of polyphenols per kilogram as a health drink due to its benefits to human health and strengthening the immune system, and recommends regular consumption of olive oil containing an average of 20 mg of polyphenols every day. It is also essential that the absorption of polyphenols in olive oil is approximately 50 times higher than polyphenols in other foods. Antioxidant effect. Antioxidants are substances that destroy dangerous oxygen molecules known as 'free radicals' and thus prevent the cells in our body from being damaged.
Premium Olive Oil is a high-quality olive oil produced in the . It is made from the finest olives, which are handpicked and carefully selected to ensure their superior quality. The olives are cold-pressed within hours of being harvested to retain their full flavor and nutritional value. The result is a luxurious, extra virgin olive oil with a fruity aroma, a slightly spicy flavor, and a smooth, buttery texture. Premium Olive Oil has a low acidity level and is rich in , which are known for their antioxidant properties and health benefits. This premium olive oil is ideal for drizzling over salads, vegetables, and grilled meats. It can also be used as a finishing oil to enhance the flavor of soups, stews, and pasta dishes. Premium Olive Oil is packaged in a dark glass bottle to protect its delicate flavor and aroma from light and air. Premium Olive Oil is a testament to the centuries-old tradition of olive oil production in Crete. It is a product of the island's rich soil, abundant sunshine, and skilled artisans who have been producing olive oil for generations. With every bottle of Premium Olive Oil, you can taste the passion and dedication that goes into creating this exceptional product.
Quantity: Upon Discussion Origin: Albania Type - Organic Packing: 0,5 liter, 1 liter bottles, 5 liter tin Container: 10 foot ,20-foot or 40-foot container Payment Terms: Bank Transfer
Extra virgin 100% natural olive oil. From Creta, Greece. Cold press. Packeging: 17 liter/metal cans. Limited quantity. The price is 8 USD/liter.
Producing is the head of development." We offer our products, which we grow within the scope of good agricultural practices, on our website, online sales marketplaces, import and export, restaurants and markets with our brand "The Smyrna" on the way we set off with this slogan. We work meticulously in this sense while raising it. Our biggest feature that distinguishes us from our competitors is that the lands we produceare rich in all respects. Our olive oils, which are very delicious in terms of taste and smell, are worth trying for our valuable consumers. Our olive oils, which have low acid rates, are a source of healing for everyone. ACID RATIO 0.4 TYPE
Having botanical name Olea Europaea, Olive Oil has its origination in Spain and is Gold to Green colored liquid with characteristic odor. Being soluble in alcohol/ oils and insoluble in water, the oil has refractive index of 1.465 - 1.475. The oil is extracted using cold-pressing of seeds/kernels and is used as one of the carrier oils used in areas like aromatherapy, massage and other body treatments. The oil also has a great conditioning effect on body care and is extensively preferred because of its stable nature. The oil blends well with most of essential oils and is used for purposes including in cosmetics, as carrier oil, for hair care applications and in cooking. Having a full bodied aroma, the oil contains in it protein, minerals, and vitamins and is effective for treatment of hair care, cosmetics; rheumatic conditions and others. Specifications : Botanical Name : Olea Europaea Common Method of Extraction : Pressing & Steam Distillation Parts Used : Fruit Note Classification : Base Aroma : Fruity Chemical Composition : The olive oil contains Stearic acid: 0.5 - 5.0%, Palmitic acid: 7.5 - 20.0%, Behenic acid:
Extra virgin olive oil
A Premium, Organic Extra Virgin Olive Oil, harvested and pressed solely by mechanical means. Rich flavor, a spicy finish and a velvety texture
Available sizes: 5L, 15L, 25L. Certification: Bio-organic certification.
High oxidative stability olive oil Produced with USA & EU Patented Process Over 3000ppm polyphenols Low Acidity Suitable for: Super Food Cosmetic Ingredient Food Preservative Nutraceutical Pharmaceutical drug delivery component
Suitable for: Lipid based supplements Ingestion & Topical Use Cosmetic ingredient Nutraceutical ingredient
Olive oil is the oil obtained from the pressing fruits of olives. and is widely used as a healthy food rich in beneficial fats and vitamins. Some species Extra virgin olive oil Virgin olive oil Refined olive oil Packaging Bottles (Glass , plastic) Cans Exporting countries: Spain
Extra virgin olive oil
Widely used in Mediterranean countries, olive oil is a highly valuable and expensive oil and is well known for its health and medicinal benefits. It is prized primarily as it is the best and healthiest type of oil.
By extracting the residual oil from olive press-cake, Pomace Olive oil is carefully refined and then combined with Extra Virgin Olive oil. Cholesterol free, and richly containing Vitamins E, and A, Pomace olive oil, with its smooth color, taste and aroma, can replace traditional oils in all your dishes in a healthy and delicious way. EXTRA VIRGIN OLIVE OIL Free acidity (oleic acid %) M 0,8% Peroxide value (meg 02/kg) M 20 K232 (in UV) M 2,5 K270 (in UV) M 0,22 Delta K (in UV) M 0,01 Myristic acid M 0,05 Arachidic acid M 0,6 Linolenic acid M 1 Eicosenoic acid M 0,4 Behenic acid M 0,2 Lignoceric acid M 0,2 C 18:1 T M 0,05 C 18:2+ C 18:3 T M 0,05 Cholesterol M 0,5 Brassicasterol M 0,1 Campesterol M 4,0 Stigmasterol < Camp Delta-7 Stigmasterol M 0,5 Total Beta-Sitosterol m 93,0 Erythrodial + Uvaol M 4,5 Total sterol content (mg/kg Oil) m 1000 Waxes (mg/kg Oil) M 250
We have been producing turkey bursa Gemlik olives and olive oil.
ACID RATE IS LESS THAN 0,8
