Results for

Acid value

3 Companies

34 Products

HIMMETOGLU OLIVEOIL

Turkey

cold-pressed extra virgin olive oil early harvest Acidity value max. Is 0.6. The squeezing process takes place at a maximum of 20 ° C. It is obtained from ripe olives by cold pressing method. The products prepared are stored at maximum 18 ° C - 20 ° C in a specially air-conditioned warehouse. Harvested olives are squeezed within maximum 5 hours. The sharp fruity, bitterness and bitterness of the green olives are felt in a slight intensity. Storage Conditions: You can store your olive oil at 18 ° C in a cool, light and moisture-free environment or in the refrigerator. Acid Rate: Max. 0.6% Aroma: Light Harvest Period: October 15 - December 15 Production Time: Within 5 Hours Region: Akhisar
HORUS OIL WHOLESALERS

Turkey

Horus oil is a leading Export & Import company for oil for industrial and home usage. Olive Oils, Crude & Refined Sunflower, Corn, Soybean, Canola Oils products Feeds and Fatty Acids in Sanliurfa since 1993. In Istanbul since 2010, We quickly grew into an internationally respected business. Today has a well-earned reputation as a leading supplier of high-quality pure essential oils and diffuser products. The growth and development of the global operation resulted in the establishment of wholly-owned facilities (production, warehousing and sales) in the Turkey and South Africa. They are known for their friendly approach to doing business and their commitment to reliability. Moreso, we have expertise in the subject matter for providing quality ingredients. However, the fundamental ethical values on which the Company’s foundations were built still guide the business today. This ethical approach to operations means that products are purchased and sold with honesty and integrity.

See all products
OLIBA OLIVE

Turkey

Our olive production process is being carried out 450 meters above the sea level, on a land of 70 acres, with 3600 trees in sixteen-year-old certificated Gemlik Trilye olive trees in the location of Izmir, Turkey. The olives are being hand-picked straight from the tree, without a single one touching the ground. After being classified by their sizes, and bruised ones are removed the olives reach the brining house without any delay, where they will be mixed with only water and salt, in underground fermentation tanks. In order not to spoil the taste, the pressure is applied only through the special stones gathered from Bergama, Kozak. Our fermentation method is one of the traditional technique, natural ripening of olives in 9-10 months into the underground tanks, circulated with water for 15 mins x 4 times per day for homogenous distribution of salt and oxygen in all layers into the tank to t strenghten taste and aroma of olives.The salt and pH values are measured safely in every week to secure the flavour and tissue of olives. After pasteurization and sterilization, our olives are filled into cans of 0.9 kgs and 2 kgs in its oil, which has 0.5 acidic rate, in the packaging facility for organic olives without the use of any additives and protective chemical substances.Our olives are conserved in the cans veneered with natural resin from the inside in cold stores, hereby, available for long-term storage.

Find quotes for

Filters

Results for

Acid value

Number of results

3 Companies