First Quality Extra Virgin Olive Oil from North Aegean Regions. With a maximum acidity of 0.8%, this cold pressed, extra virgin olive oil is a real fruit juice with a clear, yellow green color. Recommended for use in salads, dipping, special dishes and marinades. OU Kosher Product
This olive oil is obtained through grinding hand-picked olives with the use of granite millstones within a short time, and pressing the olive paste in sacks using water below 27 ºC. This traditional method gives the olive oil a smooth flavor and darker yellow hue.
First cold pressed, extra virgin olive oil derived from the Southern Aegean olives comprising İzmir, Aydın and Muğla region. This olive oil is characterized by its darker color, more dominant fruit flavour and less fluidity.
It is produced organically, without any use of chemical fertilizers and pesticides. In order to preserve the quality of olive oil, it is presented in dark colored bottles that protect from the light.
With a maximum acidity of 0.8%, this cold pressed, extra virgin olive oil is a real fruit juice with a clear, yellow green color. Recommended for use in salads, dipping, special dishes and marinades. OU Kosher Product
Aegean Region is one of the most important and world-famous regions for olive oil production. North Aegean olive oils are obtained from Ayvalık and Edremit varieties that are grown in Çanakkale, Balıkesir and İzmir. The color of the oil is greenish and it is very smooth.
Save the time for your family as well as your friends! YONCA Crushed Tomato is the easiest way to prepare tomato including meals which brings all healthy and fresh crushed tomatoes into your meals. You are experiencing fresh tomato pleasure in the off-tomato season with YONCA Crushed Tomato! Practical and tasty.
Aegean Region is world famous with being one of the most important regions for olive oil production. This olive oil belongs to Edremit where is in the North Aegean Region. North Aegean olive oils are obtained from Ayvalık and Edremit varieties that are grown in Çanakkale, Balıkesir and İzmir. The color of the oil is greenish and it is very smooth.
Gurme 212’s sauces have already been a fan favorite! As soon as you open the cap you will realize the irresistible smell. Put a layer of our spread as a base on your bread. Then add zucchini or pepper with any kind of cheese you make like. Dip it in and feel the Omega 3 power inside you. No preservatives, no thickeners and no artificial colors.
Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also used as a condiment.
Gurme 212’s sauces have already been a fan favorite! As soon as you open the cap you will realize the irresistible smell. Put a layer of our spread as a base on your bread. Then add zucchini or pepper with any kind of cheese you make like. Dip it in and feel the Omega 3 power inside you. No preservatives, no thickeners and no artificial colors.
The gift of the Balkan cuisine, Breakfast Sauce is a red pepper and tomato based sauce offered with plenty of walnuts and hazelnuts which perfectly accompanies your toasted bread.
Gurme 212’s sauces have already been a fan favorite! As soon as you open the cap you will realize the irresistible smell. Put a layer of our spread as a base on your bread. Then add zucchini or pepper with any kind of cheese you make like. Dip it in and feel the Omega 3 power inside you. No preservatives, no thickeners and no artificial colors.
Grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme212 agro team is using only pesticide free , early harvest, California style grape leaves from Aegean region of Turkey.
Grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme212 agro team is using only pesticide free , early harvest, California style grape leaves from Aegean region of Turkey.
Grape leaves, stuffed with a tantalizing mixture of lentils, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme212 agro team is using only pesticide free , early harvest, California style grape leaves from Aegean region of Turkey.
Grape leaves, stuffed with a tantalizing mixture of lentils, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme212 agro team is using only pesticide free , early harvest, California style grape leaves from Aegean region of Turkey.
Grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme212 agro team is using only pesticide free , early harvest, California style grape leaves from Aegean region of Turkey.
Grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Gurme212 agro team is using only pesticide free , early harvest, California style grape leaves from Aegean region of Turkey.
The stuffed grape leaves, oftentimes referred to as dolma, is an under appreciated member of the meze family. In favor of the ubiquitous hummus and pita or cucumber and yogurt salad, stuffed grape leaves tend to get passed over. In fact, one of my closest friends and my own mother find this Middle Eastern staple off-putting. I, too, remember a time when I shied away from stuffed grape leaves based solely on the fact that the dish involved the use of a leaf. (Then again, I was 9-years-old; I’m not sure what their excuse is.) Expecting a vegetal, grassy flavor, I was caught off-guard by the savory, sweet, and sour flavor packed inside of each tiny bundle.
All Natural Home Made Paprika Paste (Biber salçasi (literally "pepper paste" also called kirmizi biber salçasi) is a thick, deep red paste made from red chili peppers and salt. It is a part of Turkish cuisine but is also enjoyed in nearby nations. It is used mainly for flavoring main dishes, as well as to fill pide and börek. Another common use is as a spread, typically on bread or crackers.
All Natural Home Made Paprika Paste (Biber salçasi (literally "pepper paste" also called kirmizi biber salçasi) is a thick, deep red paste made from red chili peppers and salt. It is a part of Turkish cuisine but is also enjoyed in nearby nations. It is used mainly for flavoring main dishes, as well as to fill pide and börek. Another common use is as a spread, typically on bread or crackers.