Cold Pressed Olive Oil

Cold Pressed Olive Oil 250 mL

Did you know that Trilye, located in the Mudanya district of Bursa, was historically famous for its olives? These olives are carefully picked from Trilye's centuries-old olive trees during the first week of harvest, before they touch the ground, and are cold-pressed within three hours. Production is carried out using cutting-edge technology, ensuring untouched production and strict hygiene standards. After pressing, the product is filtered through paper filters and transferred to stainless steel tanks to prevent oxidation, preserving the quality of our Cold-Pressed Olive Oil, derived from Trilye's centuries-old olive trees.

The extra virgin oil obtained will give you the highest level of fruit aroma when consumed thanks to its low acidity level and unsaturated fatty acids; it will be indispensable for your tables with its unique texture that appeals to the palate.

Pressing is the oldest technique used to extract the liquid phase from a material composed of solid and liquid phases and can also be described as pressure filtration. This technique is based on the extraction of oil from the raw material under pressure. From a production perspective, the oilseed raw material is removed from the oilseed and then pressed without exposure to high temperatures. A simple filtration process then completes, making the oils ready for sale. Cold-pressed oils stand out in terms of nutritional value because they are not subjected to high heat treatment (40–50°C), they do not use solvents during extraction, and they contain higher levels of natural antioxidants, such as phosphatides, cerebrosides, carotenoids, and phytosterols, which are partially removed from the oil during the refining stages of conventional oil production.