Dramali Necip Efendi Olive Oil

The acidity is the main characteristic of the product which categorizes the Olive Oil Category into different gualities-types. However,other characteristics exist like taste,colour and aroma which influence the guality of an Olive Oil. Our country,due to its mild climate,fertile soil,sunlight and last but not least mediterranean sea breeze,provides the ideal conditions for the cultivation of the Olive tree which grows fruit of exceptional taste.All Natural. (EVOO) Product of first cold pressed Olives without any refining other than the filtering process of the product. This Olive Oil is characterized by acidity lower than 0.8 % It is characterized by the best aroma and taste. In Aegean **0 % of local Olive Oil production refers to this category,whereas South Aegean and North Aegean *0 % and *0 % respectively. Turkiye in Aegean is a country with the largest production of Extra Virgin Olive Oil (EVOO). The country's potimum climatic conditions ensure a final product with exceptional guality,rich fruity taste,strong aroma and differentiated colour. The strong taste of Extra Virgin Olive Oil (EVOO) is ideal to compliment dishes with fish,salads and for any food dish for additional flavour. **0 % Natural (OO) Product of pressed milled by granite wheels within *4 hours from the harcest,continuous extrction and separation by centrifuge; the oil is allowed to setle and then decanted all naturally. Virgin Olive Oil has an acidity not more than 1.5 %The Turkiye in South Aegean *5 % North Aegean *5 % and the inside Aegean *0 % respectively. Produced by the mixing of refined Oil with high guality Extra Virgin Olive Oil. It has satisfying taste and aroma,light yellow-green colour and is used for cooking and for additional flavour to exceptional dishes. **0 % Natural