What are the Types of Organic Olive Oil?
29-11-2021
11:54
It is harvested in the early harvest season, with a polyphenol value of 410 and an acidity rate of 0.25 per 100 grams, making it a very healthy type of olive oil. Polyphenols; are abundant in Memecik type olive oil and are very important for human health. Acting as a medicine, polyphenol is a component that contains more than one phenol group in each molecule. They are naturally produced by plants and are known to give the plant its natural color. It is confirmed that they are beneficial in reducing stress, have antioxidant properties, and help reduce the risk of cancer. It is believed to be beneficial for many mental illnesses that have not yet been confirmed. It slows down natural aging in the skin and also benefits subcutaneous diseases.
Produced from olives harvested in the early harvest season. The acidity rate is 0.25 per 100 grams. The polyphenol value is 339 mg. It can be consumed raw. It is produced from Edremit-Ayvalık olives. Olives harvested in the early harvest season are kept at a maximum of 20 degrees Celsius and transported to the factory without losing their richness in phenolic compounds, using special 70 kg baskets without using sacks, and production starts. It has an attractive golden yellow appearance. It reduces the risk of cancer. It is frequently preferred for its antioxidant properties. It is one of the most preferred types of olive oil by consumers.
It has a fruity aroma and a very intense taste. The oleic acid value is 0.25 per 100 grams. When tasting Domat Olive Oil, if it leaves a slight burning sensation in your throat along with a pleasant taste, it means that the oil is organic and has a high content of phenolic compounds. Healthy oil has a slightly bitter taste. While consuming Domat Olive Oil, you may feel the aroma of tomato leaves, tomatoes, and grass. These are the characteristic features of this olive. It is very rich in vitamin E and has antioxidant properties. Thus, it benefits the skin and digestive system. It is very suitable for cold appetizers and salads according to your taste.
It has an oleic acid content of 0.25. It is obtained by cold pressing from olives starting to ripen on the Ladolia tree in October. It can be consumed in both hot and cold dishes. Compared to other olive oils, it is commonly preferred for dishes like pilaf, grilled cold appetizers, and so on. Its suitability for both hot dishes and raw consumption supports the fact that it has an aroma suitable for every palate. It has a fresh scent and a dominant fruity taste. It is a highly quality oil known as gourmet olive oil. In addition to its many health benefits, it is known to be most effective for cholesterol.
The Koroneiki plant is the most common olive tree used in olive oil production. It is obtained from olives on dwarf trees. The oleic acid is maximum 0.3. Early harvest olives are cold pressed within 2-4 hours to obtain a quality oil. It has a burning taste and is not very suitable for use in hot dishes. It is a characteristic oil and is recommended to be consumed raw in cold dishes. It is one of the oils with high antioxidant properties.
