Best Olive Oil
Coming from the heart of the Mediterranean, Artem Oliva is bringing the best olive oils to your palate. This journey has begun in the 1960s in a small town in the Aegean region of Turkey.
In the modernized era of life, olive oil is now everywhere. It is the symbol of health, peace, and beauty. Amongst all the different olive oils coming from different countries in the Mediterranean region, Turkish olive oil is the leader.
This place is known to be the motherland of high quality olive oils. Therefore, Artem Oliva runs its production only with the healthy olives grown in this region. This is mainly due to the perfect climate conditions that the region is offering. This region and olive oil have always been in the myths and legends. In each and every corner of the history of humankind, olive oil has always been a symbol. Of course, there is a reason behind all these. Artem Oliva is exploring the wonders of olive oil each and every day in order to develop itself to keep offering high-quality olive oils.
Artem Oliva is offering high-quality extra virgin olive oils. High quality means low acidity and low peroxide levels in given olive oil that is completely free from any sensory defects. Good olive oil must have at least one (preferably two or more) positive organoleptic attributes.
The fame of Turkish olive oil is increasing in international markets. This means that the constant increase in demand is fueling the Turkish olive oil industry. Now, you can find our olive oils in every meal of people from many different countries. What is called the love of high-quality Turkish Olive Oil is now earning its fame with Artem Oliva!
High Quality Turkish Olive Oil
The cultural perspective of the olive tree has three elements. The first one is its landscape. The second one is the diet and consumption trends. Finally, the third one is the symbolic value of the tree, fruit, and oil.
The olive tree has been in the center of the social life and economy of ancient times in the Mediterranean region. As an illustration, such history of olive tree is the evidence of a great culture behind it. With the various areas of uses of olive oil, it has nutritional value when it is consumed for diet, as a soap for cleaning, and so on.
Furthermore, Turkey has always been at the center of the olive oil culture of many different societies in Asia and Europe due to its geographical position. This location is the best place to grow olive trees and produce olive oils.
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 for social interactions among various communities. We know very well that olive oil was a plain commodity of trade within the region’s different societies.
At the beginning of the 2000s, people’s nutritional habits evolved. With the changing social prospects of people and the increase of the 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 a very strong antiseptic and disinfectant. Especially in the 1900s when the medicines were not easy to find, olive oil was used for such purposes. Nowadays, such areas of use are not being used. Many other examples like this show the expired areas of use of olive oil.
When it comes to the quality of Turkish olive oil, Turkish olive oil producers create their difference with the high-quality olive oils they produce. There are different types of olive oil quality indicators.
First and the main quality indicator is the free fatty oleic acidity level of the olive oil. This element represents how well the producers perform in all steps of the olive oil production. This includes the cold pressing method, harvesting, storage, 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 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 which make the quality perception of the Turkish olive oil industry to be very high.
These two main indicators are what defines the structure of the quality of Turkish olive oils. In a wider context, when all the components of quality come together, the result becomes extraordinary.
Special Extra Virgin Olive Oil from Artem Oliva
Extra virgin olive oil is the best quality of olive oil among 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 is mostly referred to as fatty acids in terms of oleic acid. This quality parameter is very favorable in the olive oils produced in Turkey. Therefore, Artem Oliva is also working with a constant dedication to lowering its free fatty acidity levels every year with modernized optimization systems.
The main enemies of olive oil can be listed as follows, air, temperature, and light. Turkish olive oil industry has been developed so much that the control of air, temperature, and light exposure are at minimum possible levels and can be monitored during the whole process.
As a result, if the free fatty acidity level is a maximum of 0.8% in a given sample of olive oil, that olive oil is accepted as an “extra virgin” according to Turkish and also international norms. This means that the quality of that oil is perfect. However, Artem Oliva is taking this standard to another level to offer a maximum of 0.4% – 0.5% free acidity in its extra virgin olive oils.
Artem Oliva, as one of the best olive oil companies in the world, has devoted itself to produce high-quality olive oil since the first day that the company was established. The company’s roots were shaped with the purpose of creating the best olive oil in the Aegean region.
With the purpose of creating the best olive oil, Artem Oliva has always paid great attention to the quality of its olive oils. This includes a sophisticated quality control system, regular audits or so. All the members of the Artem Oliva team work with a high level of devotion for the creation of wonderful liquid gold called olive oil.
Description of Best Olive Oil in Legal and Sensory Aspects
Olive oil is simply a liquid fat obtained from olive fruit. This olive tree is called “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 the Mediterranean region. Artem Oliva, on the other hand, prefers to use the “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 a “liquid gold”. The purpose of calling it “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 the pharmaceuticals industry and the cosmetics industry.
Similarly, there are other types of uses of olive oil which may not be the case anymore in today’s world. One example of 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 olive oil, the composition of the olive oil varies a lot concerning the change of some elements that have a direct impact on the chemical content. One example factor is the cultivar.
Many different olive tree cultivars are growing in Turkey. These different types of cultivars 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 aromas and flavors when the oil is extracted. Therefore, the composition of the olive oil varies from cultivar to cultivar.
The biggest portion of olive oil composition is the triacylglycerols (about 99%). The rest of the minor substances are free fatty acids, 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 a great impact on the quality, especially in terms of the sensory profile of olive oil.
Main Types of Excellent Olive Oils
Types of olive oils and their characteristics are defined by the international organizations and by each country’s food regulations. The largest international body that defines the olive oil types is The International Olive Council(IOC). Since Artem Oliva also adapts its full production according to IOC standards, the below definitions are according to those norms.
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 two categories represent the main outputs of olive oil production. Artem Oliva is producing both of these main categories of olive oils in its olive oil factory.
Virgin olive oils represent the category of olive oils that are extracted with mechanical pressing methods only regardless of the chemical composition and values of the output oil. These Virgin olive oils 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 consists of the wastewater, olive body parts, and a small amount of olive oil that could not be extracted through the virgin olive oil extraction 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. This characteristic makes this olive oil type the best. Extra virgin olive oil can be used for different purposes as an edible oil.
Since the smoking point of extra virgin olive oil is quite high, it is 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 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 our extra virgin olive oils, especially in cold meals.
- Virgin olive oil is a lesser grade of the 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 as 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” which means “lamp”. This reflects the usage of this type of oil in lamps as fuel for lighting.
Lampante olive oil can be processed in two ways. The first one is the use as a fuel for industrial purposes and the second one is refining. Once refined, lampante olive oil becomes edible.
The refining process of lampante olive oil is done through physical-chemical refining processes. The product of this process is called refined olive oil. Refined olive oil is fully free from any sensory attributes. It has almost no odor, aroma, flavor, or 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 a high tolerance to heat, can be used for frying and other high-heat meals easily.
- Olive Pomace oil. This type of olive oil is very special, economical, and of high quality. The physical residue of virgin olive oil production process, called “pomace” has some content of olive oil left within its body. In order to extract this olive oil that is left in the pomace, This olive oil is extracted from the pomace by using some special solvents through a complex set of systems. The extracted pomace oil is sent to the refining process for further purification. Once it is refined, it is called “Refined Pomace Oil”. According to international norms and regulations, refined pomace oil is to be blended with a small portion of virgin olive oils to make it edible as “Olive Pomace Oil“.
Artem Oliva is offering its Olive Pomace Oils to different markets around the world. Due to its economic pricing and high tolerance against extreme temperatures, it is one of the best cooking olive oils in the world.
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 are added to refined and pomace oils.
Main Production Method of Olive Oil
The major production method of olive oil is to extract the oils by 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, the 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 of.
Moreover, the amount of injected water may go up around 50 liters for every 100 kilograms of olive processed. Therefore, Artem Oliva uses a 2-phase of extraction method for the 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 for 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 to the environment.
With these positive characteristics of the 2-phase extraction method, Artem Oliva is using a 2-phase system.
High Quality Virgin Olive Oils
Virgin olive oils consist of 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 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 a maximum of 0.8%. Free fatty acids are the main quality identifier of olive oil and reflect 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 an average free fatty acidity level of 0.5% which is about 35% lower than the industry limits. Artem Oliva’s expertise in the olive oil business as one of the leading olive oil companies in Turkey is reflected in 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 oxidation. This means that peroxide is produced only at the initial stages of 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 olive oil. If an olive oil has a 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’s 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 the 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 stay healthy. Artem Oliva is putting great attention and care into the polyphenol and phenolic compounds of the olive oils they produce.
The polyphenols within the olive oil are directly related to 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 for 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 for its effect on the peppery taste in the 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 for their bitter taste. This bitter flavor maybe even confused with the 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 with the chemical standards but also with 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. The first one is the “defects” and the 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 a minimum of 1 fruitiness.
For virgin olive oil, the median defect can be a maximum of 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 olive oil to legitimately name it as a 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.