|Dramali Necip Efendi Extra Virgin Olive Oil|
|OLIVE OIL CATEGORIES
The acidity is the main characteristic of the product which categorizes the Olive Oil Category into different gualities-types. However,other characteristics exist like taste,colour and aroma which influence the guality of an Olive Oil. Our country, due to its mild climate, fertile soil, sunlight and last but not least mediterranean sea breeze, provides the ideal conditions for the cultivation of the Olive tree which grows fruit of exceptional taste.
EXTRA VIRGIN OLIVE OIL (EVOO)
Product of first cold pressed Olives without any refining other than the filtering process of the product. This Olive Oil is characterized by acidity lower than 0.8 % It is characterized by the best aroma and taste. In Aegean 100 % of local Olive Oil production refers to this category,whereas South Aegean and North Aegean 50 % and 50 % respectively.
Türkiye in Aegean is a country with the largest production of Extra Virgin Olive Oil (EVOO). The country's potimum climatic conditions ensure a final product with exceptional guality, rich fruity taste, strong aroma and differentiated colour. The strong taste of Extra Virgin Olive Oil (EVOO) is ideal to compliment dishes with fish,salads and for any food dish for additional flavour.
VIRGIN OLIVE OIL (VOO)
Product of first cold pressing which has not undergone refining. Its difference from Extra Virgin Olive Oil is its acidity which between 0.9 % - 1.5 % It is natural Olive Oil with satisfying taste and aroma, lighter than the Extra Virgin Olive Oil category.
EXTRA OLIVE OIL (EOO)
Extra Olive Oil has an acidity not more than 1 % The Türkiye in Aegean Olive Oil is produced by the mixing of refined Oil with high guality Extra Virgin Olive oil. It has satisfying taste and aroma, light yellow-green colour and is used for cooking and for additional flavour to exceptional dishes.