Olive Oil

Olive Oil

Qitaf  Extra Virgin Olive Oil

Early harvest olive oil is pressed during the beginning of the harvest season when the olives are still green or have turned a light purple. The oil pressed from green olives has intense flavor notes, and is naturally higher in antioxidants. We have bottled Qitaf Extra Virgin Olive Oil at origin, to ensure that the freshness, taste and health benefits come to you just the way we had pressed them .

Turkey is renowned for the unique taste of its olive oil. There are around 2.5 million olive trees throughout the area  , that produce the finest olive oil in the Aegean region, if not the whole of Turkey. Centuries old olive trees pass from generation to generation and thrive on the favorable microclimate of the region. Since ancient times, olive oil has been used for its health and cosmetic benefits. A large number of studies confirm the many health benefits of including extra virgin olive oil regularly in your diet. Full of vitamins and antioxidants, it has been proved to increase good cholesterol and decrease the bad one, preventing cardiovascular diseases and osteoporosis amongst other illnesses. It is also extremely good for your skin and hair, either directly or through cosmetics.

The extra virgin olive oil is a fruit-juice.

It does not undergo any chemical process and it comes from a fruit.

That’s why it’s so healthy and is used in the finest cuisines all over the world.

You can fry with extra virgin olive oil.

Olive oil has a higher smoke point than other vegetable oils.

Extra Virgin olive oil is so healthy.

The Mediterranean nutritional model basing on olive oil which has been off offering health &

savour for many centuries currently occupies an important place in the agenda of the world

of healthcare.

24

25

Located in the west of the Aegean Region of Turkey,

climate of the town is under the influence of the

Mediterranean Sea. Olive trading is the biggest source of

income. Most of the people are farmers, and the city is

active in trading. Every year, thousands of tourists come

to this village (known as Thyateria) to see one of the

first seven churches in Christianity. Akhisar/Manisa is an

important olive oil and table olives center which has 10.5

million olive trees.

Tasting specialities

An extra virgin olive oil that is produced from early

cropped green olives. This extra virgin olive oil has good

level of fruitness. It’s bitterness and pungency are also at

medium level.

Antakya ,(from where our olive and olive oil came )Located in the south of Turkey, this ancient city is under the influence of Mediterranean climate. People who live in villages are mostly the farmers and the city is active in trading. Orontes

River divides this cosmopolite city into two. Saint Pierre Church, one of the first churches in Christianity, is located here. The museum in this city has world’s second biggest inlaid collection.

Antakya is an important olive oil center which has 14 million olive trees.

Tasting specialities An extra virgin olive oil produced from the pink olives which were once green. This light extra virgin olive oil has light fruitness. It is also well balanced by levels of bitterness and pungency.

Olive is a long shrub or an evergreen tree with dense branches, broad top which may reach a height of 10 meters. It has a large, distorted and bumpy trunk. As the tree ages, the smooth gray trunk gradually starts to crack. Crown of the tree widens as the height increases every year.

Its stone starts to harden and fruit to ripen in the summer months. Starting to change

colour in September through November, olive first turns from green to violet and then to black, thus ripening. This stage is called “variegation”. Harvest of the ripe olives

continues from September through February. The quality of the olive oil to be obtained is closely related with how olives are picked. Olive oil of the best quality is obtained

from the olives picked from their branches one by one.

Olive should be processed as soon as possible after harvesting. To do this, olives allocated to olive oil extraction are first subjected to defoliation and washing processes in

automated machines. Then the olives are crushed in presses, thus ensuring olive oil to be extracted from the tissues of the fruits. Approximately 10 kilograms of olives are used to

extract a kilo of early-harvested olive oil. In other methods, 3-8 kilos of olives are sufficient to extract a kilo of olive oil.