Description
From the beginning of October until the end of November, while the olives are still green, they are carefully collected during the early harvest period without touching the ground, and placed in perforated air-permeable 20-25 kg crates.
They are brought to our factory and pressed on the same day without waiting.
Olives are transported in crates instead of sacks, preventing the olives from browning and thus preventing the formation of negative flavors in the oil. Our olive oils are produced by Cold Press method under 22 C in 2-phase systems.
With this production method, vitamins and phenolic components that are beneficial for health are kept at the highest level.
Our olive oils are pre-analyzed in our factory and stored in stainless steel chrome tanks.
The area where our chrome tanks are located is also kept at 18C-22C degrees by air conditioning.
It has a green fruity aroma, with the effect of phenol components and antioxidants from the olive fruit, it creates an intense bitterness on the tongue and burning in the nasal cavity.
Vitamin E, bio phenols, antioxidants, etc., which are essential for health, are at the highest level in our early harvest oil.
Mensei
