Which social media channels are there? Instagram, Facebook and other channels. Don’t forget to follow us for campaigns, instant sharing, improvements and more.
Kampanyalar, size özel sürprizler ve sağlıkla ilgili haberler, makaleler, kaynaklar yer alıyor. Bizi takip
etmeyi unutmayın 
Taahhüt yok. İstediğin zaman iptal et. #AltınköyGurme
Extra virgin olive oil is made by simply crushing the olives and squeezing the water. It is the only edible oil without chemicals and industrial treatment.
DETAYLI BİLGİExtra virgin olive oil is made only by crushing and sucking olives. This is the most essential element for natural production. It is the only edible oil without chemicals and industrial treatment. Approximately 14% of the oil is saturated fat, while 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids.
Olive oil is rich in monounsaturated oleic acid. However, the predominant fatty acid in olive oil is a monounsaturated oil called oleic acid, which constitutes 73% of the total fat content. Studies show that oleic acid reduces inflammation and may even have beneficial effects on cancer-dependent genes.
This fatty acid is believed to have many beneficial effects and is a healthy choice for cooking. This is the water of fresh and healthy olives, which contains the health-promoting foods of olive oil. Olive oil production is a very important sector in terms of both food and health.
In order to preserve the best physicochemical and organoleptic properties of olive oil and to ensure the reconciliation between the olive-growing industries and the environment, a technological development in the industrial production of olive oil seems to be represented by the production procedure which considers use. Olive oil is a vegetable oil that has been known and consumed for thousands of years.
Infiltration is the best quality and most expensive olive oil classification. It should not contain defect and should not taste fresh olives. It must be produced completely mechanically, without using any solvent and under temperatures that will not degrade the oil. Extra virgin olive oil is not easy to produce. A producer should always use fresh olives in very good condition and follow every step of the process with great care.
Even under perfect storage conditions the oil falls over time, so it is important to enjoy in the shelf life of two years. They have a fresh, vivid color, a unique fruity aroma, and are often bottled by producers who harvest olives at the beginning of the season and produce mixtures of various varieties.
Fresh olive oil, mostly on the tongue, makes you feel a pleasant bitter flavor.
There is a sense of pepperiness in the mouth and throat, and plenty of good food in fresh, extra virgin olive oil.
Mature fruits give softer, aromatic, buttery and floral oils, while green fruits give grassy, herbaceous, bitter and sharp oils. Fruit cultivation also varies according to the type of olive.