Natural Cold Pressed Olive Oil
Olive oil is a greenish, yellowish colored, liquid oil that can be consumed as a liquid at room temperature, obtained in its natural state, without any chemical treatment, without any additives, by squeezing directly from the fruit of the olive tree. Its difference from vegetable oils such as sunflower, soybean, cottonseed and corn oil is that it is produced naturally.
Since olive oil is obtained by pressing the fleshy fruit of the olive together with the pith, it is a “fruit juice”, unlike other edible oils obtained from seeds. It is raw and pure, like freshly squeezed orange or cherry juice.
Olive oil does not have a fixed composition. This is because olive oil varies according to the type of olives used, the year of production, the region where the olives come from and the method of pressing the olives. It also varies from year to year. Olive oil is a complex composition of fatty acids, vitamins, volatile components, water-soluble components and microscopic olive particles.
World olive oil production is around 2.91 million tons according to the average of the last five seasons. The major olive oil producing countries are Spain, Italy, Greece, Turkey, Tunisia and Morocco (UZK, 2018).
There are 182076 olive trees in our country. Of these, 154037 are fruit-bearing trees and 28039 are non-fruit-bearing trees (TÜİK, 2019). Of the total olive production of 1525000 tons, 415000 tons are used as table olives and 1110000 tons are used as oil (TÜİK,2019).
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