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Early Harvest Cold Pressed Extra Virgin Olive Oil - 2000 ML Tin

OLAE D'ARBEQUINA uses cold-pressed young olives that are not fully ripe for early harvest olive oil. Thus, oil quality and polyphenol level reach the maximum level. The high level of polyphenols is achieved thanks to the oleuropein in the leaves, olives and branches of the olive tree. OLAE D'ARBEQUINA has a high polyphenol value of 436.8 and is produced by cold pressing method at 24-26°C. In this way, the temperature of the olive is kept below 27°C, preserving the nutritional values ​​of the oil and keeping its flavor at the highest level. In addition, OLAE D'ARBEQUINA's low acidity (0.1% m/m) also determines its quality. With all these features, OLAE D'ARBEQUINA offers a choice of quality and delicious olive oil.
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2,020.00TL
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 per 
Tax included.
Early Harvest Cold Pressed Extra Virgin Olive Oil - 2000 ML Tin

  • Early Harvest

    The quality of olive oil can vary depending on the harvest time. Early harvest olive oil is obtained by cold pressing of young olives. This method is quite cumbersome. Olives are picked one by one, washed and cleaned. The dough is obtained by crushing and crushing, and the oil is extracted. Early harvest olives produce less oil than ripe ones, but have a higher polyphenol value. OLAE D'ARBEQUINA olive oil is also produced by this method.

  • High Polyphenol

    Polyphenol is a naturally occurring component in plants. It is also found in olive trees, leaves and olives. A type of polyphenol called oleuropein ensures the immortality of the olive tree. The antioxidant property of olive oil also comes from polyphenols. OLAE D'ARBEQUINA olive oil draws attention with its high polyphenol content.

  • Cold Press

    Olive oil can be obtained by cold pressing method or by pressing at high temperature. At high temperature, the release of oil increases, but the vitamins and antioxidants in olive oil are lost. In the hot pressing method, the smell and aroma of olives are also lost. OLAE D'ARBEQUINA olive oil is produced by cold pressing method at 24-26˚C.

  • Low Acid Ratio

    It consists of olive oil, glycerin and oleic acid. Oleic acid is completely insoluble in olive oil and can be released. When the acidity of olive oil is low, it is more delicious and of high quality. The acidity is determined by the amount of oleic acid. OLAE D'ARBEQUINA olive oil has a low acidity ratio with an acid value of 0.1% m/m.