Extra Virgin Olive Oil does not go under any chemical treatment process. It simply is being obtained from the pressing of finest harvest fresh olives. After the mechanical pressing process the properties of the olive oil is not being modified. This hundred percent natural highly nutritious fruit juice extract is a gift. Having not gone through an artificial manufacturing processes the quality of the final product is mostly determined by the quality of the crop, the oil mill and various factors some of which are explained below in brief. Free oleic fatty acidity ratio is one of the key factors in determining the quality of the olive oil for a non-acidic easy to digest flavour other than taste, smell and further analytic characteristics. Acidity level of Extra Virgin Olive Oil must not exceed 0.8% acidity ratio.
Type Extra Virgin Olive Oil
Acid Ratio < 0,8%
Color Intense Green Color
Olive Variety and Characteristics Aegean District-Turkey Best Quality Olives.
Medium-height hillsides with perfect exposure.
Trees are planted in moderate compact soil.
Denomination SELIN (Or Private Label Manufacturing) Extra Virgin Olive Oil GUNEY TUKETIM MALLARI TICARET VE SANAYI LTD. STI.
Production Techniques Handpicked best quality Olives, proper selection and immediately carried to the oil press and then cold crushed to better save fruity aroma and the typical spicy taste. This unfiltered Extra Virgin Olive Oil may produce a natural light sediment.
Fragrance Scents of green olives and of fresh artichokes.
Taste A slightly bitter and sharp flavor.
Availability 500ml, 1000ml Glass Bottles (Dorica, Bertolli, Marasca)
In 500ml, 1000ml, 2000ml Plastic Bottles
5000ml Tin Can
PRIVATE LABEL MANUFACTURING
Certificates ISO 9001: 2015, ISO 22.000: 2005, ISO 14001:2015, OHSAS 18001 and HALAL
Quality : Our in-house quality control Laboratory analyzes every step of our production with up to date technology equipment in accordance with the standards apply as well the TSE (Turkish Standards Institute) and the Turkish Food Codex norms.