Best Quality virgin olive oil.
Cold Pressed.
NOT a single drop different oil in it.
Free to test.
Each tin box 18 LT (16 KG).
Wholesale price for each tin box 60$ (1 LT= 3.33 $)
We have been in essential oil production since 2004. All the essential oils are produced through cold press method. By doing so, the chemical structure of the useful enzyms, minerals, antioxidants and vitamins is kept. During the cold press extraction method, the seeds are not exposed to temperature more than 35°C. So, no corruption in the chemical structure of the seeds is possible.
All our essential oils are 100% pure and there is no protective or additive agents in them.
Our products a re functional nutrition support and are not medicine.
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.
