Ayvalik Ultra Premium Extra Virgin Olive Oil - New Harvest
Ayvalik Ultra Premium Extra Virgin Olive Oil - New Harvest
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This year's Ayvalik olive oil is lighter and has more of a buttery taste. It has a smoother taste compared to our Arbequina and Trilye oils, but it still leaves a slight burning sensation on the back of the throat due to the rich polyphenol content. It is perfect for making eggs, sautéing vegetables, and making olive oil cakes.
This Ayvalik 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 dark glass to protect the oil from UV lights and preserve the highest amount of nutritional content.
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Polyphenols (mg/kg): >343.83mg
Acidity: >0.27%
Harvest date: 10/15/2022
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Ayvalik (pronounced Eye-Vah-Look) is the name of a seaside town located on the crystal blue waters of the Aegean Coast in Turkey. The cultivation of olive trees from this region has been the standard practice for over a millennia, dating back to the classical Greek periods, and cementing its status as one of the oldest cultivars of olives in the world. Apart from being famous for olive oil cultivation, it’s also famous for intricate cuisines that include fish, Turkish mezes, and even olive oil ice cream!
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Size: 16.9 oz (500 ml)
Box size: 3.5 x 3.5 x 12"
Bottle size: 2.25 x 2.25 x 10.5"
Weight: 1.14 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!