3-pack Trilye Ultra-Premium Extra Virgin Olive Oil - 2021 Harvest
3-pack Trilye Ultra-Premium Extra Virgin Olive Oil - 2021 Harvest
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Our Trilye olive oil is a robust, grassy, and pungent oil. It is stronger and more aromatic compared to our Arbequina and Ayvalik. The best use for Trilye is similar to Ayvalik: drizzled on salads and used in ingredients for homemade dressings, marinades, and dipping sauces.
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Product details:
This Trilye cultivar Ultra-Premium Extra Virgin Olive Oil was harvested from the Zagoda Farm orchard by hand picking and pressed at a temperature below 80 °F within the same day of being harvested. It is filtered through paper filters and bottled in specified dark glass.
Trilye (pronounced trill-yay) is the final variety of oil that we offer. Trilye olives are also known as Gemlik olives, named after the towns of Gemlik and Trilye in the coastal region of northern Turkey. The Trilye olive is also considered a very popular breakfast olive in Turkey, usually served in a cured format. It provides a 29% yield for oil content, making it the most sought-after olive for oil production. A Trilye olive tree can produce up to forty kilograms of olives in a good year.
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Polyphenols (mg/kg): >376mg
Acidity: >0.10%
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Size (each): 16.9 oz (500 ml)
Harvest date: 10/15/2021
Box size (each): 3.5 x 3.5 x 12"
Bottle size (each): 2.25 x 2.25 x 10.5"
Weight (each): 1.14 lb
Package of 3 total size & weight: 11 x 4 x 12", 5.11 lb
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FAQ
How to determine the quality of olive oil?
Olive oil's quality is determined by the acidity level; the lower acidity, the higher quality. Ultra-Premium (UP) is a new olive oil category that defines the best quality olive oil in the world. UP olive oil is much less acidic (less than 0.3%) then standard extra virgin olive oil (0.8%). Our oils have only 0.1% acidity, qualifying to be in the top tier of UP olive oils.
What are polyphenols?
Polyphenols are naturally occurring compounds found in plant foods. They act like an antioxidant; they neutralize any type of harmful agents that can damage a person’s cells. Extra virgin olive oil is one of the most valuable sources of polyphenols. Daily consumption of polyphenol-rich foods can help prevent certain long-term chronic diseases such as cancer, diabetes and heart disease.
How to store olive oil?
The most important factors for storing olive oil are: air (oxygen), light, odor, temperature and time. The oxygen in the air oxidizes olive oil, causing it to degrade faster. The beneficial minerals and polyphenols in olive oil are lost when olive oil degrades, affecting the taste. Olive oil should be stored in a tightly closed container, preferably in a colored glass bottle or ceramic container, where there is no moisture or direct sunlight. It should NOT be stored in a metal container!