Cold Pressed Natural
Cold Pressed Natural: It is carefully harvested from the branch in early November, when the olives are green and pink. It is produced within 8-10 hours after collection, in a closed-circuit 2-phase continuous special production line, by cold pressing method, to add flavor to your tables with its light grassy aroma and fruity soft taste. It is packaged as a single garden product, without filtering, with an acidity rate of maximum 0.5
Cold Pressed Natural
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.
NISH GURME - Taste from nature
- ➤ Early Harvest Olive Oil
- ➤ Cold Pressed Natural Olive Oil
- ➤ Classic Extra Virgin Olive Oil
- ➤ Mature Harvest Olive Oil
- ➤ Limited Edition: Stone Pressed Olive Oil
- ➤ Hot Flavors Riviera Olive Oil
- ✎ Olive is a Fruit, Olive Oil is a Fruit Juice
- ✎ Use of Olive Oil as Frying Oil
- ✎ Things to Consider When Buying Olive Oil
- ✎ Benefits of Olive Oil
- ✎ How to Store Olive Oil
- ✎ Olive Oil Usage Recommendations
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NISH Gurme - All Natural Extra Virgin Olive Oil
COLD PRESSED NATURAL OLIVE OIL
When producing quality cold-pressed olive oil, it is very important to take care not to be exposed to high temperatures at every stage, from the time it is collected from the olive trees until it reaches the tables as extra virgin olive oil.
In order to prevent the olives from getting damaged, they should be collected in ventilated boxes instead of sacks, stored in the shade away from the sun, washed with clean water in a hygienic facility 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.
In order for olives to be cold pressed, they should not be pressed below 27 degrees.
NISH GOURMETNatural Extra Virgin Olive Oil
Altınoluk, Edremit, Balıkesir / TÜRKİYE info@nisholive.com
Contact Us
☎ 0850 224 82 80
Working hours
> 09:00 - 19:00
TYPES OF OLIVE OIL
- ➤ Early Harvest Olive Oil
- ➤ Cold Pressed Natural Olive Oil
- ➤ Classic Extra Virgin Olive Oil
- ➤ Mature Harvest Olive Oil
- ➤ Limited Edition: Stone Pressed Olive Oil
- ➤ Hot Flavors Riviera Olive Oil
- ✎ Olive is a Fruit, Olive Oil is a Fruit Juice
- ✎ Use of Olive Oil as Frying Oil
- ✎ Things to Consider When Buying Olive Oil
- ✎ Benefits of Olive Oil
- ✎ How to Store Olive Oil
- ✎ Olive Oil Usage Recommendations