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NATURE'S MIRACLE OLIVE OIL
Turkey is one of the major olive and olive oil producers for its geographical position and climate such as Italy, Spain, Greece and Tunusia. The taste and the quality of the olive oil differs for many reasons such as climate of the location, productive power of the soil, from the form of picking olive to the type of the compost is used, and the properties of mechanical olive mash machines.
Riviera's quality is based on the technology of the production, the percentage of natural oil. When it's time fow quality, there are two major factors. First, the acid rate that may be measured by chemical analysis. The second factor is, determining and measuring the taste and the smell. This process is done by taste experts and called "degustation". The most important part of quality mark, depends on degustation.
Our country's olive and olive oil production may be examined by three major districts. Ayvalık / Edremit type of olives that are breed for oiling at Ayvalık / Edremit District; Bay Area district that is bordered by İzmir on North Milas on South; generally Aydın / Memecik breeding Aydın district that comprehends Fethiye, Antalya, Mersin, Hatay cities South District.
Obtained from immortal tree and creating many miracles Olive oil is now being manufactured with is fantastic flvour and palate to be presented to consumers by means of today's advanced technology at the modern plantslocated on Altınözü city HATAY province of Turkey
The reality underlying this unique flavour ist fact the they are being fed of olive trees in Kuseyir region with breeze of Mediterranean. The posaitive effect of these breezes that comes along Mediteranean on the quality of olive is peoven scientifically by relevant academicians in the Universty of Mustafa Kemal located on th region