Free Fatty Acid (FFA): < 0.4%
Production Temperature: Max 20-22 C
Usage Recommendation: Raw Use
Breakfast Tables / Salad / Sauces / Marinade / Seafood / Final Touch Before Service
In early October, the olives are carefully harvested from the branch while they are still green, and are packaged without filtering, within 4-8 hours at the latest, in a closed-circuit and three-phase continuous special production line, using the cold squeezing method (20-22 degrees Celsius). It has a maximum acidity of 0.3 degrees.
This process is done separately for each garden, without mixing the olives, and they are bottled as a single garden product. It is produced to add flavor to your table with its green color, balanced spiciness and bitterness, with the aroma of pine, thyme, laurel, sage, apple and fresh grass.
Free Fatty Acid (FFA): < 0.6%
Production Temperature: Max 24-27 C
Usage Recommendation: Cold Use
Appetizer Preparation / Appetizers / Meat Sealing
In early November, when the olives are in the green-pink period, they are carefully harvested from the branch, squeezed by the cold squeezing method (24-27 degrees Celsius) in a closed-circuit and three-phase continuous special production line within 8-10 hours at the latest, and packaged without filtering. The maximum acidity level is 0.5.
This process is done separately for each garden, without mixing the olives, and they are bottled as a single garden product. It is produced to add flavor to your table with its light grassy aroma and fruity taste.
Free Fatty Acid (FFA): < 0.8%
Production Temperature: Max 26-32 C
Usage Recommendation: Hot and Cold Use
Pasta & Rice / Olive Oil Dishes / Sauteed & Grilled / Casserole Dishes / Pastries
It is harvested towards the end of November, when the olives begin to turn from green-pink to purple, and processed in a closed-circuit and three-phase continuous special production line (26-32 degrees Celsius) within 10-12 hours at the latest. It has a maximum acidity of 0.8 degrees. Its color is golden yellow and its taste is soft.
Free Fatty Acid (FFA): < 0.8%
Production Temperature: Max 26-32 C
Usage Recommendation: Hot and Cold Use
Pasta & Rice / Olive Oil Dishes / Sauteed & Grilled / Casserole Dishes / Pastries
It is harvested towards the end of November, when the olives begin to turn from green-pink to purple, and processed in a closed-circuit and three-phase continuous special production line (26-32 degrees Celsius) within 10-12 hours at the latest. It has a maximum acidity of 0.8 degrees.
Its color is golden yellow and its taste is soft. It is possible to experience the types of olive oil that leave their mark on the palate and their different tastes and properties. In this way, you may want to experience the soft taste and light smell of olive oil. Mature harvest olive oil varieties are a choice that will meet your demands at this point.
In order to prevent overheating of the olives collected without damage, they should be collected in air-ventilated crates instead of sacks, stored in the shade away from the sun, washed in a hygienic facility using clean water in a short time, then dried with air and cooled without adding water to the dough. It is very important that it is subjected to compression.
Free Fatty Acid (FFA): 0.5% - 0.8%
Production Temperature: Ambient temperature max 16-18 C
Usage Suggestion: It is the fruit juice of olives, every drop is healing.
The adventure begins when the olive grain plucked from its branch is delivered to the facility as soon as possible. The washed grains, without any chemical treatment, are directed to the stone crusher. Granite stones also prevent the dough from heating while crushing the olives. The kneaded olive dough is spread into coconut fiber bags and pressed in the press machine without any heat treatment, hot water, etc. to obtain "extra virgin" olive oil.
Limited production stone pressed olive oil is at the forefront of nutritional habits for people who prefer health and natural products.
Riviera Olive Oil: As Nish Olive, we act with the mission of offering natural and healthy products. In this context, our "Hot Flavors Riviera Olive Oil" product has been specially developed to contribute to both your taste and your health. Riviera olive oil supports your healthy diet by adding flavor to your meals. Riviera olive oil is olive oil obtained by the cold pressing method, with a light and balanced taste. It is usually obtained by collecting olives at full ripeness, which ensures that the oil has a rich aroma and taste profile. Riviera Olive Oil draws attention with its high nutritional value and rich aroma profile. This naturally obtained oil is considered a part of a healthy life. In addition, thanks to the natural cultivation and processing of olives, Riviera olive oil reaches our tables without containing additives. It is an ideal choice for those looking for hot flavors.
Usage Recommendations
It is an ideal choice to add flavor to your fresh salads. You can obtain a wonderful sauce by mixing it with a few drops of lemon juice. Consume olive oil as part of a balanced diet. Instead of ready-made sauces that you buy from outside, prepare your own sauces with Hot Flavors Riviera. It offers a healthier alternative when used in light frying. Marinating vegetables or meats in olive oil in the oven increases their flavor. If you are looking for hot flavors, you can also try olive oil in some dessert recipes.
