TYPES OF OLIVE OIL

International provisions in this domain are very strict. The designation “olive oil” is restricted to the oil obtained solely from the olive and the definition excludes any oil obtained by solvents or re-estirification methods, as well as any mixture with other types of oils, from this designation.

Extra virgin olive oil; The oil obtained by crushing and pressing olives, which has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams, and directly edible without further processing.

Virgin olive oil; The oil obtained by crushing and pressing olives which has a free acidity expressed as oleic acid of between 1 to 2 gram Per 100 grams and directly edible without further processing.

Olive oil; Is the oil consisting of blend of a variable percentage of refined olive oil and virgin olive oil.

Refined olive oil; Is the olive oil obtained from olive oils that not fit for consumption as it is, further by refining methods which do not lead to alterations in the initial glyceridic structure, based on precipitating excess acidity and deodorization.

Our consumer packages consist of glass bottles from 0.25 ml to 1 lt as well as of tins from 1 lt to 18 lt.

IMPORTANCE OF OLIVE OIL IN TERMS OF HEALTH

Olive oil not only makes up the source of basic fatty acids necessary for the body which cannot be synthesized and some vitamins (A,D,E,K) which can only be dissolved in oil but also has a high caloric value, is the only natural fruit oil which can directly be consumed just like fruit juice and has so important position in the human nutrition with its natural odour, taste and color. As a result of the scientific researches and studies carried out in the recent years, the fact that the high biological value of olive oil, its role in nutrition and its importance for health have been proven and that such findings have been made public all over the world has increased the interest in olive oil and caused it to be consumed more. Olive oil has so important function in preventing the coronary diseases, also effective for the digestive system, bone structure and brain and nervous system.

It is very good for the heart and blood vessels. It decreases the level of cholesterol and prevents arteriosclerosis. It prevents high blood pressure and diabetes. It regulates the digestion system by protecting against gastritis and ulcer. It prevents the possibility of formation of gall bladder stones. It is the only vegetable oil which is similar to the oil in mother milk.

Olive Oil and Beauty: It nourishes, protects and softens the skin and keeps the body and the face young looking. It was widely used for ointments, after baths, massages, face masks or hair. Olive Oil is recommended for chafing the body, for bringing on perspiration, for avoiding body fluids and for dissipating lethargy. When retained in the mouth, it maintains teeth’s whiteness and strengthens gums.

THE MEDITERRANEAN DIET

The Mediterranean diet is a good example of how the eating habits of nations can change. Until very recently the eating style of the countries round the Mediterranean did not enjoy much prestige. At a time when body height indicated optimum health, our height was taken to be symptomatic of a poor diet. And certain foods that are basic to our diet such as olive oil did not have a good reputation even though the Mediterranean diet evolved within the countries that can be considered the cradle of civilization.



Human being needs energy to continue his life. Energy is obtained by digestion of foods. Basic nutrition materials are fats, proteins and carbohydrates. Especially fats and carbohydrates are the most important nutrition elements that gives energy to the body. But consuming of these too much, effects the health negatively. Nature presents us various alternatives to meet our need of fat. Fats might be vegetable or animal originated. Animal fats have hard characteristics and they are formed of saturated fat acids. Vegetable fats are formed of unsaturated fat acids and they have liquid characteristics.

WHY OIL AND WHY OLIVE OIL

Olive oil doesn’t contain cholesterol like animal fats. Although it is a vegetable fat, the rate of its unsaturated fat is very low. It doesn’t cause heart attacks and tumors which arises as a result of free radicals created by saturated fatty acids.

OLIVE OIL AND FRYING

Olive oil is more strong even in high heat due to its consisting of natural antioxidant (Vitamin E) and its rate of saturated fatty acids being low. And related to these characteristics it is the healthiest oil that can be use in frying.

Hearth and blood illnesses getting less in Mediterranean countries, put the importance of nourishment ways of Mediterranean people forward and this was called as “Mediterranean Diet”. Olive and olive oil take part in the group of consumed daily in traditional optimum Mediterranean Diet which may be explain with the shape of pyramid where recommended daily take of olive oil is recommended.

EXTRA-VIRGIN OLIVE OIL AND HEALTHY LIVING

Fats or liquids are essential nutrients for a healthy life. Their function is prevalently that of providing energy (for work and body heat) – however, apart from the fact that a totally fat-free diet is far from appetizing, the biological value of fats is self-evident if one considers that the structure of body cells and intracellular organules requires fat for normal functioning. Fats therefore not only have an energy-providing function, but are also essential in all bodily movements.

Moreover, some fatty acids are essential to the organism since the absence of these substances can lead to problems in growth, reproduction functions, liver, skin and metabolism disorders.

And some vitamins (A, D, E, K) are soluble only in fats, so cannot be absorbed without the presence of with these nutrients.

In Mediterranean countries, owing to low consumption of animal fats and widespread use of olive oil as the only form of edible fat, the following figures have been recorded:

Lower levels of cholesterol and lower incidence of cardiovascular disease;

Protection of mucous membrane in the stomach and stimulation of bile and bowel activity;

Increase of vitamin E and essential fatty acids for early growth in children;

Presence of natural antioxidants and polyphenols (the substances that give the bitter-tangy taste to oil) which protect human tissue against oxidation and ageing. These results have even greater effect on human health if the oil is used uncooked, for flavoring salads, vegetable dishes, meat or fish with the characteristic aroma of olive oil.

HARVESTING

The olives are harvested start for the Autumn when olives are green to purple, maximized when purple and less when completely black in winter. They are carried by clean container without touching the ground for obtaining extra virgin olive oil.

PRE-MILLING STORAGE

The oil that forms in the olive should be carefully preserved at every stage until it is used as a foodstuff.

The ideal situation for the milling industry is to extract the oil as the olives arrive at the mill so that it retains all the characteristics it had when in the fruit.

RECOMMENDATIONS

Serving size is 15 ml (1 tablespoon full)

New tasters are recommended start with Olive Oil, rather than virgin or extra virgin olive oil whose olive oil taste is less than virgin type,

Consume extra-virgin olive oil without prior heat-treatment for full taste. Sprinkle on salads or cooked foods.

You can use olive oil to cook vegetables or to sprinkle on salads or cooked foods.

Prefer refined olive oil or olive oil to fry vegetables. Olive oil is very heat resistant and stable at even highest frying degrees, olive oil can be used 10 times safely.

OLIVE OIL AND COOKING

It stands up well to frying: its so-called “critical” temperature lies between 2100C to 2200C (4100F-4280F) which means it can be used for all kinds of cooking. Olive oil’s melting point lies between +50C and +70C (+410F +440F) which explains its easy digestibility. Obviously its nutritional, digestive and gustatory virtues are best exalted when unheated. It should be kept around +180C away from light. It can be flavored in various ways (with lemon, garlic, rosemary, hot peppers, thyme, peppermint, basil, bayleaf...). In this way you have a wide range of savoury and dietetic oils at hand.

RECIPE

Spicy Grilled Chicken (Serves 4)

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil (“pure” or extra virgin)
2 tablespoons lime juice
½ cup dry white wine
1 tablespoon chili powder
1 teaspoon black pepper
¼ cup fresh cilantro, chopped
¼ teaspoon salt (optional)
1 tablespoon dry mustard

Rinse chicken breasts and pat dry. Set aside.

Mix remaining ingredients together in a medium bowl. Set aside 3 tablespoons of the mixture for basting during cooking. Add chicken to bowl; marinate for 15 minutes, or for enhanced flavor, marinate for up to 1 hour in the refrigerator.

Grill chicken breasts over medium-hot fire for approximately 3-5 minutes on each side until cooked all the way through. Baste with 3 tablespoons of reserved marinade while cooking.

OLIVE OIL STORAGE INSTRUCTIONS

1 - SUNLIGHT. Keep at dark for storage, should be displayed under fluorescent lamp light, avoiding any exposure to direct sun light.

2 - HEAT. Optimum storage temperature is +180C to +200C (+640F to +680F). Refrigerating or freezing does not harm any type of olive oil. But olive oil expands about 2-4 % by refrigeration or freezing and may shatter the glass bottle if bottle head space is not sufficient to compensate the expansion.

Refrigeration or ambient temperatures less than +150C (+590F) causes partial crystallization at virgin or extra virgin type olive oils. Crystallization effect is less in blends of refined olive oils.

This effect is harmless and when olive oil container stored at room temperature of maximum +250C (+770F), when olive oil temperature exceeds +160C (+600F), olive oil crystallization disappears and returns to golden clear color without any quality loss. Virgin and Extra

Virgin Oils must never exceed +250C (+770F). Otherwise nutritionally valuable vitamin E is degraded.

3 - AIR. Oxygen inside air may cause olive oil to become rancid. This starts from the top surface where air exposure is continuous. This the reason the necks of the bottles are narrow, surface exposed to air is minimized. When the rest of container will not be used, say within a month, it is better to transfer the olive oil to a smaller container and fill till to half neck and seal the lid tightly to prevent air penetration.

4 - FOREIGN ODOURS. Olive oil easily absorbs foreign odours and smells carried by air. You must keep olive oil in a tightly sealable container and tightly seal the container after every use and stow away from synthetic or natural odours, fuels, chemicals, exhaust gases, organic debris, etc.

5 - CONDENSATION. Differences of temperature due to night and day, rainy days or climate changes may cause condensation of moisture in air on the walls of container as pure water droplets. When the container is tightly sealed, outside moisture shall not effect olive oil. However temperature drops by night may cause condensing of water droplets on outside of olive oil container. If container is tin, rust may start and if there is a paper label, paper may absorb the water and swell and deform and may partially peel off. The corrugated carton boxes containing olive oil containers can absorb the condensing moisture and become softer and not be able to carry the containers and may be easily torn by slight forces.

To avoid this situation, the ambient relative humidity must be less than 60% and cartons should be stowed about 10 cm (4”) above the ground on pallets and cartons should be covered with cloth or plastic in high ceiling spaces.

RECOMMENDATIONS FOR PROFESSIONAL USE OF OLIVE OIL TYPES

FRYING OR DEEP FRYING VEGETABLES OR MEAT: Use Olive Oil (Olive oil or previously named pure olive oil is refined and deodorized olive oil blended with lesser percentage of Virgin Olive Oil), refined Olive Oil or Light Olive Oil.

When frying session is completed, wait for the frying oil to cool then filter the food particles and pour in a narrow neck container, seal the lid tightly and keep in a dark place. You can fry this olive oil up to 10 times.

FOR FRIED EGGS: Use extra virgin olive oil for a Mediterranean taste.

BAKING: Use Olive oil, refined olive oil or light olive oil. Apply with a brush on the tray before filling the dough. Use light olive oil or refined olive oil with recipes using sugar as ingredient and olive oil with recipes using salt as ingredient. Apply extra virgin olive oil with a brush to glaze for recipes with salt after baking is finished, just before consuming.

COOKING: Use olive oil, refined olive oil, or light olive oil. Use minimum oil during cooking. Add oil after cooking is finished or at last minutes of cooking.

SALADS AND COOKED FOODS: Sprinkle extra virgin olive oil before eating for an authentic Mediterranean taste. You can also sprinkle olive oil for a more subtle or lighter olive oil taste and obtain the same health benefits.

DIPPING: Use extra virgin olive oil. Use fresh out of the oven warm bread to dip or toast the bread before dipping. Pour extra virgin olive oil on a empty and clean porcelain or earthenware dish and dip for a basic Mediterranean taste. You can also marinate with herbs of your choice.

COSMETICS:

Skin: Use extra virgin olive oil to rub your face, hands and all body as a massage to rejuvenate the skin. Wait for minimum half an hour. Can stay longer on your skin. During the ancient times, people were using olive oil to rub the body after the bath.

Hair: Use extra virgin olive oil. Without hair cream or balsam, shampoo your hair rinse well, and dry. Apply sufficient extra virgin olive oil on your head, comb and rub your hair and massage your scalp with extra virgin olive oil so oil penetrates all scalp and hair. Cover your head with a towel and wait for 30 minutes. Rinse your hair with lukewarm (300C-860F) water. Then shampoo and rinse with lukewarm (300C-860F) water. Repeat several times latest every week.