OLIVE OIL

Olive oil was produced and consumed in Crete at least since the beginning of the zenith of the Minoan civilization in 2.000 BC. As evidenced by numerous archaeological findings, olive oil was a cornerstone in the Minoans life.
Olive oil comes from olives, the fruit of the olive tree. Olives are a traditional crop of the Mediterranean region. Many studies have looked at the health benefits of olive oil. Extra virgin olive oil, which is the best quality oil available, is rich in antioxidants, which help prevent cellular damage caused by molecules called free radicals. Olive oil is the main source of fat in the Mediterranean diet. People who consumed the Mediterranean diet,with olive oil, had a lower incidence of cardiovascular disease than those on the low-fat diet.

Natural extra virgin is the best quality natural olive oil, which is different from others with its smell and taste, with a free acidity of 0.8% at most. Natural flavor

Natural first olive oil is natural olive oil with free acidity between 0.8% and 2.0%. Natural flavor collected from Edremit Gulf Region olives.

When olive oil is mixed with 10-20% natural oil into the Riviera type olive oil, a light oil with a maximum acidity of 1.0% is obtained. Those who are not accustometo the strong smell of olive oil prefer Riviera. Natural flavor collected from Edremit Gulf Region olives.

Pomace oil is obtained by refining the olive oil remaining in olive pulp after the first extraction of natural extra virgin oil with chemical processes. Refined Pomace oil offers a healthy alternative for frying.