Virgin Olive Oil

Obtained from olives solely through mechanical or physical processes such as washing, draining, centrifuge and filtration so that there will be no alteration in their natural characteristic, no additives are added to the olive oil included in this group. Virgin olive oil is divided into three according to the Turkish Food Codex: Extra Virgin: Oleic acid of maximum 1%.Virgin: Oleic acid of maximum 2%.Ordinary Virgin: Oleic acid of maximum 3.3%. Virgin olive oil is recommended to be consumed raw mainly in salads and dressings.

Extra Virgin: Oleic acid of maximum 1%.
Virgin: Oleic acid of maximum 2%.