How much olive oil comes out of 1 kilogram of olives?

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How many phases does olives consist of?

Olive consists of 3 phases; Green, Pink and Black. The most valuable period is the period when it is green, but since olives are raw and not fully oiled, less oil is obtained (normally 1 kg of oil is taken from 5 kg of olive), 1 kg of oil is taken from 10-12 kg during this period, but it is a valuable and aromatic oil. In oil, the smell of olive, green, grass is clear, its color is green. It is an oil suitable for dipping and eating mostly at breakfast, salads and bread. Then the pink olive, the extra virgin oil is extracted during this period. It is an oil with low acidity and its own fruity bitterness and burniness. It is an oil that can be consumed with peace of mind at dinner and breakfast. The next stage is black olive. During this period, more oil is obtained from olives. There is 1 edible acid oil, which we call natural first. It is recommended to use this oil in dishes cooked hot. Of course, you can use it in your salads as you wish, as it is a matter of taste and the product is cold pressed. There is not much smell and redness in this oil. If you are not used to olive oil, it is an oil that you can easily consume. The desired product in olive oil is cold pressed. In other words, Olives should be squeezed in a way that does not exceed 27 degrees. This ensures that the aroma and vitamin value of the oil does not go away. One kg of olives contains 400 g of water, 400 g of kernel, 200 g of oil. When olive-hot is pressed, that is, when more than 27 degrees of oil is taken, the quality decreases even though more oil is taken.

What is stone press?

Stone pressed olive oils are produced after a long and laborious process using old production techniques. The stones rotating around their own axis crush the olives in the chamber and make them dough. The olives, which become dough, are then filled into special bags, and these bags are corrected manually by the printing master and placed in hydraulic presses properly. Presses close slowly and squeeze the dough in the bags. During this compression, the oil leaking from the edge of the bags is collected in the lower chamber and then transferred to another container. Afterwards, the presses are loosened and the mouths of the bags are opened and hot water is kept inside the bags with a hose, and they are placed in the printing machine and pressed again with the press. Thus, most of the fat in the dough is removed. This oil, which is obtained with olive juice and pulp, is then distilled and separated from the pulp and sap and this oil is called STONE PRESS OLIVE OIL. When we compare the stone pressed product with other olive oils, we can say that it is richer in terms of values, due to the production method used.

How should we keep our oil?

The most important thing we should pay attention to in this regard is to ensure that olive oil does not come into contact with direct sunlight. If you cannot achieve this, there is no doubt that your olive oil will spoil in a very short time. Chrome nickel, glass, tin (preferably lacquered tin) and earthenware are the four materials that best hide your olive oil. We need to store our oils in these recommended containers in a cool and dry environment. Another feature of olive oil is that it absorbs the smell of the environment very quickly. One of the mistakes made by our housewives in particular is to put the oil they use in their kitchen into the cupboard with the kitchen tube, which is a huge mistake. Because the smell of the gas in the environment where your cylinder is located will penetrate your olive oil and its taste will deteriorate.

How can we understand the dyed olive?

Stating that they use all olives naturally as a company, Aksülün said how to understand the olive that is turned black using paint.
When olives are taken into consideration, there should be no flesh and grain damage in a delicate structure.
When the olive is squeezed, it should not leave a purple or bluish color on the finger.
The olive core should not be too black.
When eaten, it should not leave a sour taste in the throat.
The color of the olive should not be too black.
From these, it can be understood whether painting is easily done by looking at the paint release.

Is there fraud in olive oil?

Yes, it is fraudulent in olive oil. Because some substances mixed with olive oil reduce the quality of the oil. For example, cottonseed oil. First, you will get your oil from reliable companies. Price is very important. You will look at the price and you will not get the oils sold at very low prices.

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