Turkish Olive Oil / Early Harvest Cold Press
The leading olive oil brand in Turkey, it has a rate of 0.5% acidity. It is naturally produced and bottled in the Northern Aegean Region. It is sent to its special protective box. Ideal for breakfast and cold plates.
Early Harvest Olive Oil
Olive oil, which is the miracle of the Mediterranean and indispensable of the tables, was obtained from the Mut Region before the maturation of green (ham) olives, and early harvest olive oil, which was tightened within 6 hours. A special flavor that will delight palates with its olive flavor.
The best use of olive oil is its consumption as raw. We recommend that if you use 100 g of olive oil while using early harvest olive oil in dishes, it can be used as raw when cooking 50 g or 50 g while cooking. You can also add the flavor to the taste by preparing the salad you want and adding early harvest olive oil. For breakfast, you need a great taste by adding thyme, paprika and early harvest olive oil to green and black olives.
Extra Virgin Olive Oil
The olives collected are carefully squeezed within 6 hours at the latest, without being allowed to fall into one place with care. It is olive oil obtained by squeezing at most 27 degrees in order to turn into a product in production.The aim of Cold Squeeze Olive Oil is to determine the need of nutrients and minerals lost in production. The knot olive flavor and taste of this olive oil remains fresh. As StamboulBazaar, we produced early virgin and extra virgin olive oil together and added flavor to the taste.