This very special olive oil sipped even in breakfast by almost everyone who lives on the Gulf shore and defined as panacea on account of its aroma, color and clarity is produced in Burhaniye…An exact elixir of health with a distinguishing grassy aroma and a golden yellow color, this olive oil produced in Burhaniye, the home to the most ancient cooperative of Anatolia, was much liked also in the ancient times. You can relish a soft fruity taste that tends to resemble the mild aroma of natural herbs with a blend of walnut-like savor when you taste this olive oil. Erkence is produced from olives harvested early from trees located near the sea level. Early harvesting starts at the end of October and the beginning of November.
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 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
Carefully selected black olives are harvested during the maturity period and processed with dry with salt in layers. Reaching to your tables with Taris quality, these olives are in the caliber of 290-321 fruits per kg.
The olives selected carefully are first scored then processed with natural and traditional methods. Hand-picked olives are cut lengthwise, slicing about half a cm into the flesh and left for natural fermentation, making this delicacy possible. You can use these Edremit green scratched olives with the spices of your choice and experiment with mixing Tariş Olive Oil. 231-290 fruits per kg.