Our Olive Oil that we produce under the brand of OliveOilsLand® Sensually;
When you smell it, you will feel freshly mown grass, green almonds, almonds, green apples, green stem of the tomato, green banana peel, artichoke and pea, it smells like a perfume, a smell that makes you happy.
You can feel a harshness and bitterness of almond or green olives or apple seed on the sides of your tongue when you take a sip and swish it over your tongue and palate.
Burning sensation like black pepper bitterness will be felt in your throat, and this burning doesn’t go down to your esophagus. All these features are the difference of our Olive Oil.
We classify the Olive Oil that we produce based on the amount, type and degree of acidity and put it into chromium nickel tanks for sedimentation of the pulp and fill the tanks with nitrogen to prevent the contact with air In addition to this . We do climatization in the area where the storage tanks are located and we stabilize the temperature between 18C - 22C.
The conical structure of the tanks and the ambient temperature are very important factors for the rapid sedimentation process. Moreover , we do climatization in our stocking warehouses. Nitrogen gas is used to prevent the spoilage of extra virgin olive oil.
We use caps that does not allow air permeability in our packages, the corks are not suitable for olive oil. As the packaging for olive oil is not produced, wine bottles are mostly used, as a matter of course, corks that are suitable are used in these bottles. Mushroom caps allow product in the bottle to contact with the air, and when the olive oil is exposed to heat, it expands out of the cork, and the oil leaking out of it damages the labels and creates an unaesthetic view.
Most of the products are put in pet bottles since they are cheaper. The fatty acids in olive oil dissolve the chemical substances used in combining pet bottles and cause a carcinogenic effect. Moreover, when it receives the daylight in the place they are stored, chlorophyll substance in the olive oil interacts and breaks down the fatty acids in the oil hence causes defects in the oil.
Color degradation occurs in olive oil due to the chlorophyll fragmentation, and if olive oil is not filtered, it causes heavy odors (pulp-burning), increase in free oil acidity, rancidity and peroxide increase. the Extra Virgin Olive Oils lose their quality and healthiness due to the mistakes in product storage and shelf positioning since the personnel working at the sales points are not trained.
It is impossible for our Olives to contain leaves or branch pieces. Our olives are collected by hand in order to reach high quality and healthy Extra Virgin Olive Oil. However, when the olive fruits collected by machines and sticks, the Olive leaves and the top fine parts of the drying branches can be found in the mixture. If you do not want these components to adversely affect the quality of the oil we produce, we must purify the olive fruits from leaves and branches with the help of 1 or 2 absorbent fans depending on the harvest while the olives fall in the bunker before the washing system are carried by the elevator. The difference of OliveOilsLand® quality starts standing out in the first stage of production.
Especially in the dry seasons, the dried end twigs are mixed between the olives, it is observed that absorbing fans can not clean the twigs since they are at the same weight as the olive fruit , we are setting a double fan system after pre-eliminating. We know that our quality is in details and we pay attention to these small details from the first stages of harvest.
It is a fact that the mixing of dry twigs and leaves with the olive paste will cause the oil to be defective. The olive twigs mixed with the olive paste will give the taste of wood. When the leaves mix it gives green color, even though it can be seen an advantage at the beginning, dissolving of color pigments (Chlorophyll) with the effect of light affects the fatty acids and it will cause spoilage of our oil. These small nuances highlight the quality of Turkish Olive Oil. Washing water has an important place in converting the olive fruit into high quality and healthy Natural Olive Oil.The pH, temperature and cleanliness of the washing water can create barriers in our way to High Quality Olive Oil.By analyzing the groundwater used in washing, we adjust the effect of the ph degree and prevent the negative effects of the water mixing the olive fruits and the crusher and naturally with the paste.
After olive leaves are transferred to the washing tank, the leaves and branches are cleaned, the temperature, ph degree and pollution of the water are monitored, we work with a sprinkling (raining) system when the olives go into the mesh before they go into the crusher. Even after the last sprinkling process, we use a double fan cold drying system to prevent any remaining water.We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.