Olive Oil

Best Olive Oil

Coming from the heart of the Mediterranean, Artem Oliva is bringing the best olive oil to your palate. This journey began 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 olive oils 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 with healthy olives grown only in this region. This is mainly due to the perfect climate conditions that the region offers.

This region and olive oil have always been in the myths and legends. In every corner of humankind’s history, 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 daily to develop itself to keep offering high-quality olive oils.

Artem Oliva offers high-quality extra virgin olive oils. High quality means low acidity and low peroxide levels in a 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 attribute.

The fame of Turkish olive oil is increasing in international markets. This means the constant demand increase is fueling the Turkish olive oil industry. Now, you can find our olive oils in every meal of people from many countries. What is called the love of high-quality Turkish Olive Oil is now earning its fame with Artem Oliva!

High Quality Olive Oil

High Quality Turkish Olive Oil

The cultural perspective of the olive tree comprises three elements. The first element is its landscape. The second element is diet and consumption trends. Finally, the third element is the symbolic value of the olive tree, fruit, and oil.

The olive tree has been central to social life and the economy since ancient times in the Mediterranean region. For example, the history of olive tree is evidence of the great culture behind it. Olive oil has various uses, offering nutritional value when consumed as part of a diet, as a soap for cleaning, and in other applications.

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 wars and poor urbanization, people could not easily commute to different regions. However, olive oil has always been a purpose for social interactions among various communities in Turkey. We know olive oil was a common trade commodity among the region’s societies.

At the beginning of the 2000s, people’s nutritional habits evolved. With changing social perspectives and the growth of the service industry, olive oil consumption increased. The often-overlooked point is that technological developments also supported consumption trends. This includes more efficient olive oil production, export facilities, and effective marketing tools. Turkey is one of the top countries that enjoyed these developments accordingly.

Polyphenol Rich, High Phenolic Turkish Olive Oil

Olive oil is also known for its strong antiseptic and disinfectant properties. Especially in the 1900s, when medicines were not easy to find, olive oil was used for such purposes. Nowadays, such applications are no longer common. Many other examples like this demonstrate the outdated applications of olive oil.

Regarding 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.

The first and foremost quality indicator is olive oil’s free fatty oleic acidity level. This element represents how well the producers perform inth all steps of the olive oil production. This includes the cold pressing method, harvesting, storage, handling, and bottling.

In recent years, the Turkish olive oil industry has outperformed in the acidity levels of their olive oils. Artem Oliva is also one of the producers that consistently decreases the overall free acidity levels in its extra virgin and virgin olive oils.

Another essential 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 very high.

These two leading indicators define the structure of Turkish olive oil quality. In a broader context, the result becomes extraordinary when all the quality components come together.

Special Extra Virgin Olive Oil from Artem Oliva

Artem Oliva Olive Oil is a Great Choice for Salads

Extra virgin olive oil is the best quality of olive oil among all other types. It has always been the focus of Artem Oliva since the company’s establishment. This olive oil has very low free acidity levels, meaning the quality is the most premium.

Free acidity in olive oil directly reflects its quality. This quality element is mainly referred to in terms of oleic acid, which is a fatty acid. This quality parameter is highly favorable in the olive oils produced in Turkey. Therefore, using modernized optimization systems, Artem Oliva is continually dedicated to yearly lowering its free fatty acidity levels.

The main enemies of olive oil can be listed as follows, air, temperature, and light. The Turkish olive oil industry has developed so much that air, temperature, and light exposure control is at the minimum possible levels and can be monitored throughout the entire process.

As a result, if the free fatty acidity level in a given sample of olive oil is a maximum of 0.8%, that olive oil is accepted as “extra virgin” according to Turkish and international norms. This means that the quality of that oil is considered 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, one of the best olive oil companies in the world, has been devoted to producing high-quality olive oil since the company was first established. The company was founded to create the best olive oil in the Aegean region.

To create 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, and more. All the Artem Oliva team members work with high devotion toward creating the wonderful liquid gold known as olive oil.

Description of Best Olive Oil in Legal and Sensory Aspects

Olive oil is simply a liquid fat obtained from olive fruit. The olive tree is known as “Olea Europaea”. As can be seen from its name, it reflects the name of the soils where the tree was grown. However, the tree is known to have originated from 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 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 use 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 used to be used as fuel for the oil lamps for so many years.

Olive oil, in its most basic definition, is the raw fruit juice extracted from olives using only mechanical pressing methods. 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 grow 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, and others. 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 largest portion of olive oil composition consists of 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 proportion of 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 discussing olive oil, it can be primarily differentiated into two main categories. Those two main categories are Virgin Olive Oils and Pomace. Both 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 marks the start of the olive pomace oil production process.

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 and peroxide levels, and possesses positive sensory attributes without any negative ones. These characteristics 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 suitable for bread dipping 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 these negative attributes, but according to legal limitations, virgin olive oils can have some minor sensory defects.
  • Lampante 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 involves the same virgin extraction of mechanical pressing of olives without any additive or chemical, or heat.

Lampante olive oil is a non-edible olive oil type. The name of this type of olive oil comes from the Italian word “lampante” 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 type of olive oil, since it has a high tolerance to heat, can be used for frying and other high-heat meals easily.

  • Olive Pomace oil. Olive Pomace oil is a very special, economical, and of high quality olive oil. The physical residue of virgin olive oil production process, called “pomace” has some content of olive oil left within its body. To extract the remaining olive oil that is left in the pomace, 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”. As per 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“.
Olive Pomace Oils of Artem Oliva Olive Oil Company

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 are Artem Oliva’s virgin olive oils rich in flavor and aroma but their refined olive oils and olive pomace oils also have great sensory attributes. The reason Artem Oliva’s olive pomace oils and refined olive oils are rich in taste is because of the strong flavors of the extra virgin olive oil added to the refined and pomace oils.

Main Production Method of Olive Oil

2-Phase Olive Oil Production Flow Chart
Artem Oliva Olive Oil Company The Decanter Centrifuge Machinery

he main production method of olive oil involves extracting the oils using 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 mainly two methods of modern olive oil production. One is the 2-phase extraction, and the other is the 3-phase extraction.

In the 3-phase olive oil production, the method is not preferable and environmentally friendly, mainly due to the high amount of water injected 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.

6 Independent Malaxers of Artem Oliva.

The 2-phase production method is the best modern technique available 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 pose a danger to the environment.

Due to these positive characteristics of the 2-phase extraction method, Artem Oliva employs 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 the European Commission Regulation (EC) No. 702/2007, dated 21 June 2007. This regulation is commonly accepted by many countries’ domestic laws regarding the legal chemical limitations of olive oil.

Regarding the quality standards of Extra Virgin Olive Oil (abbreviated as EVOO), the legal limit for free fatty acidity (expressed as oleic acid) must not exceed 0.8%. Free fatty acids are the main quality identifier of olive oil and reflect how well the producer performs.

Although the legal limit for free acidity is 0.8%, Artem Oliva considers it a poor value.” 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 great importance. However, there is a point that sets it apart.

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 the quality and stability of olive oil. However, in this case, a common 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 types of substances. The reason is that these chemicals create a rancid flavor and bad odor in olive oil. If olive oil has a rancid flavor and aroma, it means that it is at an advanced stage of oxidation and already spoiled.

Artem Oliva’s analysis lab regularly checks all these vital quality parameters to maintain stable and controlled quality levels. Undoubtedly, 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

Polyphenol-rich olive oil has recently gained attention for its numerous health benefits and antioxidant properties. This unique type of olive oil, typically seen as high-quality extra virgin olive oil, is produced with high phenolic compounds that provide various advantages for your well-being.

Phenolic compounds, also known as polyphenols, are natural substances found in foods, including olives. There are several types of polyphenols, each with distinct characteristics and health benefits. In olive oil, these compounds are responsible for the antioxidant properties, which help neutralize harmful free radicals in the body.

Free radicals are unstable molecules that can cause damage to cells, leading to inflammation and the development of various diseases, including heart disease and cancer. Polyphenols in olive oil can effectively fight inflammation and lower the risk of these health issues. Additionally, the high polyphenol content in this oil has been linked to better blood pressure management, which further supports the physical health.

Polyphenol-rich olive oil contains a high concentration of phenolic compounds, typically measuring over 250 mg/kg. Artem Oliva produces its polyphenol rich olive oils by measuring the phenolic content according to this reference. Of course not only the olive’s polyphenol content but also the production method i an important factor on the olive oil’s polyphenol content. This is why the 2-phase production method is more preferred.

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 remain intact.. 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 contained within olive oil are 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 create a tickling sensation. However, there is nothing to worry about in this regard. This is normal and reflects the high phenolic compounds.

Olive Oil Phenolic Compounds Checked by Artem Oliva Laboratory

On the other hand, Oleaceins are known for their bitter taste. This bitter flavor may even be confused with the quality of the olive oil. Not every individual is used to this taste; however, this also reflects the characteristics of high-quality olive oil.

Free fatty acidity levels and peroxide levels are quality indicators in the chemical analysis of olive oil. 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 referred to as sensory analysis.

Sensory analysis of olive oil involves evaluating the flavor and aroma, which determine the category of the olive oil. For example, extra virgin olive oil must comply not only with chemical standards but also with sensory standards.

Sensory analysis is made for extra virgin and virgin olive oils. There are two main elements in sensory analysis. 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 extra virgin olive oil should be completely free from any defects. Defects may be any bad flavor, aroma, smell, or any other kind of negative substance. In addition, extra virgin olive oil must have a minimum fruitiness of 1.

For virgin olive oil, the median defect can be a maximum of 3.5. This means that some defects may be detected in the sensory analysis of virgin olive oil. On the other hand, the median fruitiness must be higher than zero “0”. This means that there must be at least one fruitiness attribute in olive oil for it to be legitimately named as virgin olive oil.

Artem Oliva’s extra virgin olive oils have superior values, much higher than the defined standard limits. Therefore, Artem Oliva is one of the leading olive oil companies in Turkey.

Cold Pressed Olive Oil

Cold-pressed olive oil has become increasingly popular due to its unique flavor and many health benefits. This article will explore the process of cold pressing, the advantages of cold-pressed olive oil, and how to choose the best cold-pressed olive oil for your needs.

So, let’s dive in and learn more about this fantastic olive oil. Cold-pressed olive oil is made by extracting oil from olives using a mechanical process that doesn’t involve heat or chemicals. This method helps preserve the oil’s natural flavor, aroma, and nutritional properties, making it an excellent choice for health-conscious consumers.

Cold Pressed Olive Paste Temperature

The cold pressing process begins with freshly harvested olives, which are washed and crushed to create a paste. The paste is then mixed or kneaded to release the oil droplets, followed by a centrifuge or press separation. This method ensures the temperature remains below 80.6°F (27°C), retaining the oil’s essential nutrients, antioxidants, and flavor.

Rich in Antioxidants

Cold-pressed olive oil is packed with antioxidants, such as polyphenols and vitamin E, which can help protect your body from free radicals and oxidative stress, leading to better overall health. Sometimes cold pressed olive oil is refereed as “first cold pressed” which has the same meaning.

Cold-pressed olive oil is a powerhouse of antioxidants, mainly due to its high-quality extraction process that retains the oil’s essential nutrients. Some of the key antioxidants in cold-pressed olive oil are polyphenols and vitamin E.

Polyphenols are natural compounds found in plants, including olives. They are powerful antioxidants that can neutralize free radicals, reducing oxidative stress and inflammation. Cold-pressed olive oil is particularly rich in polyphenols, which have been linked to numerous health benefits such as improved cardiovascular health, reduced inflammation, and protection against certain types of cancer.

Cold-pressed olive oil is also an excellent source of vitamin E, a fat-soluble antioxidant that plays a crucial role in protecting the body from oxidative damage. Vitamin E helps maintain healthy skin and hair, supports the immune system, and may also help prevent age-related diseases such as Alzheimer’s and Parkinson’s.

The antioxidant-rich nature of cold-pressed olive oil makes it an excellent addition to a healthy diet. Consuming this oil regularly can help protect your body from free radicals and oxidative stress, reduce inflammation, improve cardiovascular health, support cognitive function, and potentially lower the risk of certain cancers.

By incorporating cold-pressed olive oil into your meals, you can enjoy its delicious flavor and numerous health benefits, promoting overall well-being.

Enhanced Flavor and Aroma

Cold-pressed olive oil is highly prized for its distinct, robust flavor and aroma. This sets it apart from other types of olive oil. The cold pressing process helps retain the natural taste and fragrance of the olives and creates a more vibrant flavor profile. This unique taste and aroma make cold-pressed olive oil an ideal choice for various culinary uses.

One of the best ways to enjoy the enhanced flavor and aroma of cold-pressed olive oil is to drizzle it over fresh salads, pasta, and warm bread. The oil’s robust taste can enhance the flavors of your favorite vegetables, cheeses, and other ingredients. Additionally, using cold pressed olive oil as a dipping sauce for bread allows you to appreciate its unique taste and aroma fully.

While cold-pressed olive oil has a lower smoke point than other cooking oils, it can still be used for low to medium-heat cooking methods, such as sautéing, simmering, and baking.

By using cold pressed olive oil in your recipes, you can add a depth of flavor that other oils may not provide. It’s important to keep in mind that high heat can damage the oil’s taste and nutritional properties, so it’s best to use cold-pressed olive oil for gentle cooking methods.

Cold pressed olive oil’s rich taste and aroma make it a perfect base for creating flavorful salad dressings and marinades. By combining the oil with your favorite herbs, spices, and acidic ingredients like vinegar or lemon juice, you can create a versatile and delicious dressing or marinade that will enhance the flavors of your dishes.

In conclusion, the enhanced flavor and aroma of cold pressed olive oil make it a valuable addition to any kitchen. Whether you’re drizzling it over salads and pasta, using it for low to medium-heat cooking, or incorporating it into your favorite dressings and marinades, cold pressed olive oil can elevate your culinary creations with its distinct taste and fragrance.