Best Olive Oil
High Quality Turkish Olive Oil
The cultural perspective of the olive tree has three elements. First one is its landscape. Second one is the diet and consumption trends. Finally, the third one is the symbolic value of the tree, fruit, and the oil.
Olive tree has been the major important center of the social life and economy of the ancient times in Mediterranean region. As an illustration, such history of olive tree is the evidence of a great culture behind it. Furthermore, Turkey has always been in the center of olive oil culture due to its geographical position. This location is the best place to grow olive trees and produce olive oils.
With the various areas of uses of olive oil, it has nutritional value when it is consumed with the purpose of diet, as a soap for the purpose of cleaning and so on. Turkey, on the other hand, has always been the cultural center of many different societies in Asia and Europe.
During the 1800s and 1900s, mainly because of the wars and the poor urbanization structures, people were not able to commute to different regions easily. However, in Turkey, olive oil has always been a purpose of social interactions among various communities. We know very well that olive oil was a plain commodity of trade within the region’s different societies.
In the beginning of 2000s, people’s nutritional habits were evolved. With the changing social prospects of people and the increasing of service industry, consumption of olive oil increased. The point often overlooked here is that the technological developments supported the consumption trends as well. This includes more efficient olive oil production and export facilities along with effective marketing tools. Turkey is one of the top countries that enjoyed these developments accordingly.
Olive oil is also known as very strong antiseptic and disinfectant. Especially in 1900s when the medicines were not easy to find, olive oil was used as such purposes. Nowadays, such areas of use are not being used. Since some areas of use of olive oil are expiring, for sure new ones will come.
When it comes to quality of Turkish olive oil, Turkish olive oil producers create their difference with the high-quality olive oils they create. There are types of olive oil quality indicators.
First and the main quality indicator is the acid level of the olive oil. This element represents how well the producers perform in all steps of the olive oil production. These include, cold pressing method, harvesting, storage and handling and bottling.
Turkish olive oil industry has outperformed in the recent years in acidity levels of their olive oils. Artem Oliva is also one of the producers who has been constantly decreasing its overall free acidity levels of extra virgin and virgin olive oils.
The other and most important quality indicator of olive oil is its sensory profile. The sensory profile of an olive oil defines its aroma and flavor.
In many olive oil tasting events, Turkish olive oils are found to be very strong in terms of aroma and flavor that make the quality perception of Turkish olive oil industry to be very high.
Special Extra Virgin Olive Oil from Artem Oliva
Extra virgin olive oil is the best quality of olive oil amongst the other types. It has always been the focus of Artem Oliva since the establishment of the company. This olive oil has very low free acidity levels which means that the quality is the most premium.
Free acidity in olive oil directly reflects its quality. This quality element mostly referred as fatty acids in terms of oleic acid. This quality parameter is very favorable in the olive oils produced in Turkey. Turkish olive oil industry has developed so much that the control of air, temperature and heat can be kept under control and monitored during the whole process.
If the free fatty acidity level is maximum 8.0% in a given sample olive oil, that olive oil is accepted as “extra virgin”. This means that the quality of that oil is perfect.
Artem Oliva, as one of the best olive oil companies in the world, has devoted itself to produce the high-quality olive oil since the first day that the company was established. Company’s roots were shaped with the purpose of creating the best olive oil in the Aegean region.
With this purpose of creating the best olive oil, Artem Oliva has always paying great attention on the quality of their olive oils. This includes sophisticated quality control system, regular audits or so. All the members of Artem Oliva team works with high level of devotion for the creation of wonderful liquid gold called as olive oil.
Description of Best Olive Oil in Legal and Sensory Aspects
Olive oil is simply a liquid fat obtained from the olive fruit. This olive tree is called as “Olea Europaea”. As you can see from the name of it, it reflects the name of the soils where the tree was grown. However, originally the known origin of this tree is Mediterranean region. Artem Oliva, on the other hand, prefers to use “liquid gold” definition of the best olive oil they produce.
Olive oil is the healthiest liquid fat out there available for human consumption. Therefore, this oil is called as “liquid gold”. The purpose of calling it as “liquid gold” is to reflect the value given to it. There are also many different areas of usage of this liquid gold. Some of the major areas of use are cooking, frying, and dressing as seasoning of the foods. Other minor but important areas are pharmaceuticals industry and cosmetics industry.
Similarly, there are other types of uses of olive oil which may not be the case any more in today’s world. One example to this is the usage of olive oil as lamp oil. This is where the raw oil is called “lampante oil”. Olive Oil was used to be used as fuel for the oil lamps for so many years.
Olive oil, with its most basic definition, is the raw fruit juice extracted from the olives via mechanical pressing methods only. This definition is good but not complete. Olive oil production is way more complicated than this.
Although it is called as olive oil, the composition of the olive oil varies a lot with regards to the change of some elements that have direct impact of the chemical content.
There are many different olive trees growing in Turkey. These different types of olive oils are producing different characteristics of high-quality olive oils. Some of the main cultivars are Cakir, Cilli Cilek, Edremir, Memecik, Domat or so. All of these have different aroma and flavor when the oil is extracted. The composition of the olive oil also varies from cultivar to cultivar.
Biggest portion of olive oil composition is the triacylglycerols (about 99%). The rest of the minor substances are free fatty acids, and diacylglycerols, and an array of lipids such as hydrocarbons, sterols, aliphatic alcohols, tocopherols, and pigments. Although the portion of the minor substances is small, their effect on both quality and flavor is great. These minor substances have also great impact on the quality especially in terms of sensory profile of an olive oil.
Main Types of Best Olive Oils
Types of olive oils and the characteristics are defined by the international organizations and by each country’s own food regulations.
When talking about olive oil, there is a major differentiation at the top into two. Those two main categories are Virgin Olive Oils and Pomace. Both of two categories represent the main outputs of olive oil production. Artem Oliva is producing these both main categories of olive oils in its factory.
Virgin olive oils are the actual oils that have different sub-categories. These sub-categories of virgin olive oils consist of edible and non-edible olive oils.
Pomace, on the other hand is the physical pulpy residue that consist of the wastewater, olive body parts and a small amount of olive oil that could not be extracted through the traditional methods. This category is the beginning of the olive pomace oil journey.
The sub-categories of virgin olive oils are extra virgin, virgin and lampante. Extra virgin olive oil and virgin olive oils are edible however lampante is not.
- Extra virgin olive oil is the top premium quality. It has very low free acidity levels and peroxide levels with positive sensory attributes that are fully free from negative ones make this olive oil type the best. Extra virgin olive oil has different areas of use.
Since the smoking point of extra virgin olive oil is quite high, it is a very good olive oil that can be used in both hot and cold meals. The smoking point of extra virgin olive oil is between 190–215 °C. This means that all kinds of hot meals can be cooked with extra virgin olive oil. On the other hand, EVOO is a good olive oil for bread dip preparations and salad seasoning. With high sensory profile olive oils produced by Artem Oliva, our customers have been enjoying the experience of olive oil especially in cold meals.
- Virgin olive oil is a lesser grade of virgin oil category. The free fatty acidity levels can be a bit higher than extra virgin. However, the main difference is that virgin olive oils may have negative sensory attributes. It does not mean that they must have but as per the legal limitations, virgin olive oils can have some small sensory defects.
- Lamptante olive oil that is under the virgin olive oils category is the olive oil that is produced with the exact same methods of extra virgin and virgin olive oils. This method is the same virgin extraction method of mechanical pressing of olive oils without any additive or chemical or heat.
Lampante olive oil is a non-edible olive oil type. The name of this type of olive comes from the Italian word “1ampa” means “lamp”. This reflects the usage of this type of oil in lamps as a fuel for lightening.
Lampante olive oil can be processed in two ways. First one is the use as a fuel in industrial purposes and the second one is refining. Once refined, lampante olive oil becomes edible.
Refining process of lampante olive oil are done through physical-chemical refining processes. The product of this process is called as refined olive oil. Refined olive oil is fully free from any sensory attributes. It has almost no odor, aroma, flavor, and color.
To give the positive sensory attributes to refined olive oil, it is mixed with extra virgin olive oil. Extra virgin olive oil adds flavor, aroma, and color to lampante olive oil. This olive oil type, since it has high tolerance to heat, can be used frying and other high heat meals easily.
Not only the Artem Oliva’s virgin olive oils are rich in flavor and aroma but also the refined olive oils and olive pomace oils have great sensory attributes. The reason why Artem Oliva’s olive pomace oils and refined olive oils are rich in taste is because of the strong flavors of extra virgin olive oil that is added to refined and pomace oils.
Main Production Methods of Olive Oil
The major production method of olive oil is to extract the oils by the mechanical pressing methods. There are different types of modern and traditional methods for doing this. However, the logic and principles are the same.
For example, there are two ways of modern olive oil production mainly. One of them is 2-phase extraction and the other is 3-phase.
In the 3-phase olive production method is not much preferable and environmentally friendly mainly due to the high amount of water injection into the system. This injected water creates a toxic waste that is not easy to dispose. Moreover, the amount of injected water may go up around 50 liters for each 100 kilograms of olive processed. Therefore, Artem Oliva uses 2-phase of extraction method for production of olive oil.
2-phase of the production is the best modern way that we have today. In this process, there is no need to inject water into the system. The only reason for the need of water injection may be to control the temperature. Even in that case, the water is not mixed with the olive paste hence, it does not become a danger for the environment.
With these positive characteristics of 2-phase extraction method, Artem Oliva is using 2-phase system.
High Quality Virgin Olive Oils
Virgin olive oils consist three major types. These are extra virgin, virgin and lampante. Virgin olive oil is defined by EC Regulation No 1019/2002 (Art. 3) as follows: ‘Virgin olive oil is the olive oil obtained directly from olives and solely by mechanical means.’
Extra virgin olive oil is the highest quality of olive oil. The parameters of these oils are defined by European Commission Regulation (EC) No. 702/2007 of 21 June 2007. This regulation is commonly accepted by the many countries’ domestic laws regarding the legal chemical limitations of olive oil.
When it comes to quality standards of Extra Virgin Olive Oil (abbreviated as EVOO), the legal limit of free fatty acidity (in terms of oleic acid) shall be maximum 0.8%. Free fatty acids are the main quality identifier of olive oil and reflects how well the producer performs.
Albeit the legal limit for free acidity is 0.8%, it is a poor value for Artem Oliva. Artem Oliva’s extra virgin olive oils have average free fatty acidity level of 0.5% which is about 35% lower than the industry limits. Artem Oliva’s expertise on olive oil business as one of the leading olive oil companies in Turkey is reflected to the chemical values of the olive oils.
There is another vital quality parameter which is the peroxide levels of the olive oil. This value indicates the oxidation status of the olive. So, it carries huge importance. However, there is a point that makes a difference.
Peroxide level is the primary indicator of the oxidation. This means that peroxide is produced only at the initial stages of the olive oil oxidation. This indicates olive oil’s quality and stability. However, in this case a usual question comes to mind. What are the secondary products of oxidation?
Secondary products of oxidation are aldehydes, ketones, and conjugated dienes. These substances occur at the late stages of oxidation. It is much easier to detect these kinds of substances. The reason is that these chemicals create a rancid flavor and bad odor in the olive oil. If an olive oil has rancid flavor and aroma, it means that the olive oil is at the advanced stage of its oxidation and it is already spoiled.
Did you know that Artem Oliva’s analysis lab is checking all these vital quality parameters regularly to keep the quality levels stable and under control? Obviously, this is the reason why Artem Oliva high quality olive oil is one of the best in the world.
Polyphenol Rich, High Phenolic Turkish Olive Oil
There are other important reasons why 2-phase olive oil extraction method is better. When using the 3-phase method, with the effect of injected water, the healthy chemical compounds of olive oils may be broken.
With the 2-phase system all the polyphenol and phenolic compounds stays healthy. Artem Oliva is putting great attention and care on the polyphenol and phenolic compounds of the olive oils they produce.
The polyphenols within the olive oil are directly related with the health benefits of the olive oil when consumed properly. The major point here is to note that there are some phenolic compounds unique to olive oil that only occur during the malaxing phase.
The most common phenolic compounds that are contained within the olive oil as Oleocanthal and Oleaceins. These are known as their anti-inflammatory properties. Artem Oliva’s olive oils are rich in Oleocanthal and Oleaceins due to their high phenolic compound values.
Oleocanthal is known with its effect of the peppery taste in human throat. This may even sometimes tickle sense. However, there is nothing to worry about it. This is normal and reflects the high phenolic compounds.
On the other hand, Oleaceins are known with their bitterness taste. This bitterness flavor may be even confused with quality of the olive oil. Not every individual is used to this taste however this also reflects the high-quality olive oil’s characteristics.
These quality indicators of free fatty acidity levels and peroxide levels are the indicators of olive oil’s chemical analysis. These are the top elements to be checked when evaluating the quality of olive oil. In addition, there is another category of analysis that is defining the quality of olive oil. This is called sensory analysis.
Sensory analysis of olive oil is the evaluation of the flavor and aroma hence the category of the olive oil. An extra virgin olive oil, for example, must be complying not only the chemical standards but also the sensory standards as well.
Sensory analysis is made for extra virgin and virgin olive oils. There are two main areas of sensory analysis elements. First one is the “defects” and second one is “fruity”. These sensory attributes are checked according to defined limits.
For extra virgin olive oil, the defect shall be zero “0”. This simply means that an extra virgin olive oil shall be fully free from any defects. Defects may be any bad flavor, aroma, smell, or any other kind of negative substance. In addition to this, extra virgin olive oil must have minimum 1 fruitiness.
For virgin olive oil, the median defect can be maximum 3.5. This means that virgin olive oil may have some defects detected in the sensory analysis. On the other hand, the median fruity shall be higher than zero “0”. This means that there must be at least 1 fruitiness attribute of an olive oil to legitimately name it as virgin.
Artem Oliva’s extra virgin olive oils have superior values that are much higher than the standard limits defined. Therefore, Artem Oliva is one of the leading olive oil companies in Turkey.