From our Memeci
k olives (a local olive type) we produce olive oil having rich aroma and low acidity (less than 0.8%). Please remember ExtraVirgin olive oil is characterized by acidity less than 0.8%
Our olive oil is produced from one orchard, early harvest of one type olive trees (Memecik) using mechanical cold press at TERMES Kızılcaova facilities.
As you taste the oil, you smell the rich fragrance, and feel pungent sensation it leaves in your throat as you swallow. Although it may take adjustment to the taste and feeling, you would never want to use any other olive oil. That’s what happened to us.. You can use the olive oil in salads and cold dishes as well as in hot dishes.
OLIO NUOVO DAYS 2018- UNOFFICIAL JUDGEMENT OF OUR OIL
Olio Nuovo Days 
(https://www.olio-nuovo-day.com) highlights the freshest extra virgin olive oils year. Le Cordon Bleu and Olio Nuovo organized the tasting / conference event that took place in more than 20 restaurants and fine food stores in Paris, France from 16 to 20 January 2018.
3 types of oil were tasted, following a presentation on tasting method, representing the three flavours defined by French and international bodies: fruity and herbaceous, ripened olives, traditional fruity (matured olives) + a defective olive oil. For more information please refer to https://www.cordonbleu.edu/news/2018-olio-nuovo-days/en
Our friend Sırma Güven was invited to this special event and she kindly took a sample of our oil to be tasted by the judges unofficially following the competition final. We express our sincere gratitude for her initiative.
Following you will find comments from olive judges at OLIO NUOVO DAYS 2018 regarding our oil.
The score sheet of the judges appears next. Please be informed that the winner of the competition scored 85/100
JOURNEY OF 2019 OIL in pictures
As November arrived, we started to get ready for this year’s harvest of olives. Olives are picked by hand or by olive comb while they were mostly green as early harvest. After leaves etc. were cleaned they are delivered to Termes Kizilcaova facilities in loose containers the same day. As olives arrived at the facility, they entered the washing machine which transferred them to the crusher which turns them into semi paste.
Then the semi paste is transferred to malaxer where stainless steel wheels mixed the semi paste more to have smooth paste and oil. As a result of this mixing operation, oil molecules adhere together. Semi paste is mixed oil starts to form at the top (operator decides how long the mixing is going to last based on the type and ripeness of the olives) which usually takes about 30 minutes in cold press. This process is necessary for olive oil formation.
Olive paste in the compartments of malaxer is warmed by the water jackets around the tank. Contact with air is also minimized by this process. Homogenized olive paste is pumped to decanter via monopumps. Decanter separates the paste into olive oil, black water and pomace with the help centrifugal force and two reverse connected mechanisms. The last is stage is separator where the semi product is separated into solid and liquid phase by using centrifugal force whereby oil is obtained.
Free oleic acidity is measured and we were happy with the result 0.6%. Finally, the production journey ended in our stainless steel airtight tank and is ready to greet you.
Bon appetit!