Kahraman Yağ

Production

Types of Olive Oil

There are three types of olive oil according to the scale set by the Turkish Standards Institute

 

  1. Virgin Olive Oil

It is  the highest quality olive oil that greenish-yellow color, smell and taste of olive the most intense, the most natural manner maintaining. This type of olive oil, divided into two categories: Extra virgin oil and the first virgin oil. Up to acid ratio is 1% extra virgin olive oil. Virgin olive oil (extra virgin and Virgin) are usually consumed uncooked.

Virgin olive oil's acidity is between 1-2 percent.

 

  1. Refined Olive Oil

There must be refined becaouse  Acid with a high percentage of olive oil is not edible quality. Refined olive oil which obtained after refining process has a ratio of approximately zero acid and it is free of disturbing the quality of the oil. Refined olive oil is consumed in countries that are not accustomed to consume more natural olive oil.

 

  1.  Type  Olive Oil (Riveria)

Riviera Olive Oil is obtained by mixing a certain amount of refined and virgin olive oil (10-20 percent of the natural rate), used for frying.

1-  250 cc.  Glass Bottle      (1 x   24 )
2-  250 cc. Handy Bottle     (1 x   24 )
3-  500 cc.  Glass Bottle    (1 x   12 )
4-  500 cc. Handy Bottle    (1 x   12 )
5-  750 cc.  Glass Bottle    (1 x   12 )
6-  1000 cc.  Glass Bottle    (1 x   12 )
7-  3 lt.  Glass Bottle    (1 x     4)
8-  500 cc. Teneke    (1 x    24)
9-  1000 cc. Tin    (1 x   12 )
10-  2 lt. Tin    (1 x     8 )
11-  3 lt. Tin    (1 x      4)
12-  1 galoon . Tin    (1 x      4)
13-  4 lt. Tin    (1 x      4)
14-  13 lt. Tin    kartonlu teneke
15-  14 lt. Tin    kartonlu teneke
16-  16 kg. Tin    teneke