Turkish Olive Oil

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Turkish Olive oil, produced in various qualities such as natural, refined, and riviera, has been used for thousands of years with its nutritional value and longevity. The taste and quality of olive oil largely depend on the type of olive used, growing conditions, and production technique. In terms of olive oil prices, the best quality oils are oils produced by traditional methods and preserve the valuable nutritional components of Turkish olives.

However, virgin oils considered pure may not be suitable for high-temperature recipes such as frying due to their low burning points. For frying and high-temperature recipes, you can choose oils with higher acidity or riviera olive oil varieties with increased burning temperature.

Turkish Olive Oil Brands

As a Mediterranean Sea country, Turkey is famous for their olive trees and best-quality olive oils. There are many premium olive oil brands in Turkey, such as Taris and Komili.

Where to Buy Turkish Olive Oil?

If you are wondering where you can best Turkish Olive Oil, at grandturkishbazaar.com we send you the best Turkish olive oil directly from Istanbul. We collect premium olive oils and ship them carefully with express shipping to your doorstep.

What are Olive Oil Types?

Olives are classified as natural, refined, and riviera according to their quality and production techniques. Natural olive oil, which is accepted as the best quality oil, has three subclasses. These are natural extra virgin, natural first, and natural second olive oil. All natural olive oils are prepared for pressing by grinding within 4 hours at the latest after the olive is cut from the branch.

Cold pressing is the pressing of olives that are pulverized by grinding at a temperature not exceeding 27 °C during the kneading process. Minerals, vitamins, and antioxidants, which are substances that protect the organism from free radicals, are preserved in olive oil obtained by the cold pressing method. The refining process is not applied in natural olive oils. The oil obtained is ready for consumption without any further processing.

What are Natural Extra Virgin Olive Oil Types?

Natural olive oils are divided into three according to the level of oleic acid they contain. Products labeled as natural extra virgin olive oil are the oils with the lowest acid level produced from olives collected in the early harvest period. It is generally recommended to be consumed raw in salads, sauces, and cold dishes in order not to lose its flavor, smell, and beneficial ingredients. It can be drunk as a healthy nutritional supplement. Its taste is fruity and bitter.

Natural first olive oils are also known as natural oils. It is produced with techniques similar to extra virgin olive oil. The main difference between the two oils is that the acid ratio is slightly higher. A high acid rate in olive oils is generally accepted as a “defect”. Olive oil is one of the best oils that can be used for cooking in terms of price and features.

Natural second olive oil is the lowest quality oil among natural oils due to its high acid level. The acid ratio is around 2-3% for 100 grams. Fats that pass acid level 3 are usually refined to reduce the acid ratio. It is the most suitable olive oil for frying.

What’s the Difference Between Refined and Riviera Olive Oil?

Refined olive oil is obtained by lowering the acid rate of various oils, which are not suitable for direct consumption due to the acid ratio. A burning sensation in the throat, which is one of the characteristic features of natural oils, is not experienced in refined oils. The acid ratio of the oil obtained after refining is a maximum of 0.3%.

One of the most consumed oils after virgin olive oil, riviera olive oil is obtained by mixing refined oil and natural oils. It is more affordable than extra virgin olive oil. The amount of natural oil in the mixture may vary from brand to brand. The oleic acid ratio is generally around 1%. It is suitable for roasting as well as hot and cold dishes.

What are Hot Press and Cold Press Olive Oil?

During the processing of olive oil, a certain amount of heat is applied in order for the oil to better separate from the olive paste. A maximum of 27 degrees are used in the cold pressing technique.

All heat applications above 27 degrees are called hot presses. Cold pressing means the highest olive oil quality, but the rate of oil that can be obtained per unit is less. While hot pressing means higher (quantitative) efficiency for the manufacturer, on the other hand, lower quality oil is obtained. Cold press olive oil prices tend to be higher than the hot press.

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