Organic and Conventional items available.
Kosher certificate available.
|
|
| |
 Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history.
Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia. Beginning in 5000 B.C. And until 1400 B.C., olive cultivation spread from Crete to Syria, Palestine, and Israel; commercial networking and application of new knowledge then brought it to Southern Turkey, Cyprus, and Egypt. |
|
|
| |
Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Olive trees planted near the sea can produce up to 20 times more fruit than those planted inland
Sun, stone, drought, silence and solitude: these are the five ingredients that, according to Italian folk traditions, create the ideal habitat for the olive tree.
Extra-virgin olive oil is the most digestible of the edible fats: it helps to assimilate vitamins A, D and K; it contains so-called essential acids that cannot be produced by our own bodies; it slows down the aging process; and it helps bile, liver and intestinal functions. Turkey is the largest olive oil producer after E.U.
|
|
|
| |
Olive harvest takes place in autumn. Nets are spread and placed under each olive tree. Some of the larger branches are pruned so that new shoots spring up next year. The cut branches will pass through a machine that will separate the olives from the branches and the leaves.
All the olives are gathered and placed in sacks, that later go to the machines to get pressed. The pressing operation lasts about 12 hours. The sacks of the olives are empties into large hoppers. The olives are then separated, washed/rinsed, and then ultimately cold-pressed into oil.
Modern co operations also use the decanter centrifugation.
Here, the olives are crushed into a paste, the paste is stirred for 40 minutes until smaller droplets combine with the larger ones. This is where the aromas and the fruit enzymes take action. Later paste is passed through a decanter where water is added. A horizontal centrifuge that rotates at 3000 rpm allows the oil and water to be easily seperated. This method has the highest yield out of all methods.
|
|
|
| |
Riviera Olive Oil
Virgin Olive Oil
Extra Virgin Olive Oil
Refined Olive Oil
Pomace Olive Oil |
|
|
| |
0.5lt. 0.75lt. 1lt. 2lt. 3lt. 4lt. 5lt. 18lt.
|
|
|
| |
Plastic bottles
Tins
Drums
Barrels
Flexi tanks
Custom packaging as well as private labeling are available according to customer specs. |
|
|
| |
