Hot Pepper Flavored Extra Virgin Olive Oil

The acid degree of our cold-pressed oil obtained from early harvest olives is 0.8 or below as of the date of production. It is in the category of Extra Virgin Olive Oil (NSZ) according to the Turkish Food Codex. It is unfiltered.

Estimated polyphenol level as of production date is 150-250 mg/kg. It is not a bitter and burning oil.

We recommend that you consume our oil raw, without cooking, so that the beneficial components in it are not lost. It will give a great taste to your salads, appetizers, breakfast.

Harvest Time: September 2021 and later

So what is the difference of our boutique machine?

We use the word boutique for our machine, which is produced only for cold pressing, works between 17-23 degrees and certain parts of it have been changed to reduce contact with air or to provide heat insulation, which is unique in our country...

Why not lithograph?

When we started this job, we thought a lot about whether we should make lithographs. We gave up when we saw that contact with air causes loss of polyphenols in lithography. We had the chance to minimize air contact with this type of machine. Of course, there is also a hygiene problem in lithographs...

Why not hot pressed? Why don't we use a large continuous system?

Olives entering the machine are washed more carefully compared to large systems, and it is clear from which olive the oil sent to the machine comes from. There is no possibility of interference. At each pressing, the machine is cleaned and the squeezing of the new type of olives is continued. Therefore, the oil we squeeze is not likely to mix with the oil that has been squeezed before. From the oil that is inevitably squeezed before you from large continuous systems, oil remains inside the system and in the hoses. Therefore, collect your olives as well as you want, if a poorly picked olive is squeezed before you, it will mix with your oil and spoil your oil.

According to the Turkish Food Codex Olive Oil and Pomace Oil communiqué, the expression "cold pressed" can be used for extra virgin or natural first olive oils obtained by percolation or centrifugation of olive paste below 27 ˚C." says. In large continuous systems, the temperature of the machine is already above this degree, squeezing with cold water does not cold press the oil. In large continuous systems, 1 kg oil is obtained from 3-4 kg olives from mature harvest olives pressed at 40 degrees, while 1 kg oil is obtained from 6-7 kg olives in cold pressed early harvest. This rate may differ according to factors such as olive type and region. Therefore, in terms of price, it is more expensive than hot pressing and mature harvest, because the oil yield rate is lower. However, the oil obtained is a more valuable oil in terms of health. Since it is cold pressed, the beneficial components (polyphenols) in it can be kept in the oil at the maximum level.

Why aren't we in the big supermarkets?

Our oils are bottled/canned when the order arrives. Waiting for the bottled product on the shelf for a long time, circulating from warehouse to warehouse, and storing it under unsuitable conditions are not good conditions for the quality of the oil. In our case, they are protected in our air-conditioned oil storage, away from sunlight, in our special tanks without air contact. This enables us to deliver our oil to you with the same flavor as the day it was produced.

If you can't decide which oil to buy:

https://www.tlosolive.com/blog/icerik/hangi-olive-yagini- should

If you are wondering about our awards:

https://www.tlosolive.com/blog/icerik/odulimiz

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