Oil distributor - Import export

Riccolivo Olive Oils come from Edremit – Ayvalık region located on the foothills of Kaz Mountains in the Aegean region, one of the regions of the world with the highest oxygen levels. Olives are collected from trees for Riccolivo olive oil and transported to cold-press facilities as quickly as possible to be pressed. Thus, Riccolivo Olive Oils have very low acidity levels. They are classified as 100% Natural Extra Virgin Olive Oils with 0.3 – 0.8% acidity levels. Availible as glass bottle 500ml, 750ml and 2L Tin, and BULK.

The Mill olive oil is 100% extra virgin olive oil with a unique flavor, which comes from centuries-old olive trees from the Aegean Region. Olives are collected by hand during the early harvest of olives and transported immediately to cold-press facilities to be processed. Packaging available: Glass Bottle: 250 ml, 500 ml, 1 L Pet Bottle: 1 L, 2 L Tin: 5 L Bulk

Turkish Extra Virgin Olive Oil is extracted from natural Aegean Mediterranean Turkish Olives by Cold Press method. It can be consumed with dishes, salads, table olives and the product is suitable for direct consumption too. Origin: Turkey Process: Cold Pressed Acidity: Below 0.8 Application: Cooking, frying, salads, dishes Packing: Glass Bottles, Tins, Pet Bottles, Flexi Tank Storage: Keep it in a dry and cool place

Vegetable oils and fats are the raw materials in the manufacture of shortenings, margarines, frying oils, and other edible products used by both the food manufacturer and the household. Vegetable oils can also be used to formulate specialty lipids such as human milk fat substitutes for infant formula, low calorie fats and oils and edible oils enriched in essential long chain omega–3 fatty acids and medium–chain fatty acids. They also have applications in the oleochemical, leather, paint, rubber, textile and pharmaceutical industries. Vegetable oils and fats are the densest source of food energy, more than any other food group. Vegetable oils are also carriers of fat soluble vitamins, and provide essential fatty acids. Crude vegetable oils and fats consist predominantly of triacylglycerols along with other minor components such as Free Fatty Acids (FFA), monoacylglycerols, dia–cylglycerols, Phospholipids, free and esterified Phytosterols, Polyphenols, Triterpene alcohols, Tocopherols,