Sommelier2021-05-03T11:49:52+03:00

OLIVE OIL SOMMELIER

With Innovative, young, dynamic and entrepreneurial spirit of my efforts and my love for my work, I, Muhammed KOŞAN, am happy to have completed an intensive specialist training programme to be a Olive Oil Sommelier in the state of San Franciso, USA.

I am happy to be a Olive Oil Sommelier I am excited to use my knowledge and experience brought by my expertise to produce the healthiest products anddeliver them to healthy generations in the sector.

One of the reasons that led me to become a Olive Oil Sommelier is the difficulty of accessing clean food in our country, the criteria of participation in foreign markets, the process of harmonization with the EU, the necessity of analysis reports in product quality certificates, and most importantly, the importance of the fact that I cannot overlook the mistakes made in order to obtain quality products.

HOW TO TASTE
OLIVE OIL

  • Pour about 1 tbsp. extra virgin olive oil into a small glass cup.

  • Cover the glass with your hand and gently swirl the olive oil.

  • Uncover the cup and smell the olive oil.

  • Slurp. Think about the difference.

  • Swallow. Enjoy.

HOW TO CHOOSE
A HIGH QUALITY OLIVE OIL

HOW LONG BEFORE MY FRESH FUTURE OLIVE OIL EXPIRES?2021-04-15T17:10:42+03:00

There are three reference points located on the top left-hand side of our labels on our bottles, the top of our tins, and the back of olive oil and date pouches. P = the date of Production (month/day/year). E = the Product Expiration date (month/day/year). L = Lot number. This Product expiration date reflects our estimate of when your olive oil might be expected to start “going bad.”

Because our olive oils are a natural fruit juice, grown and packed without preservatives, the actual usable life can vary. Under ideal storage conditions, your olive oil may last beyond the indicated Product Expiration date. Under unfavorable storage conditions such as prolonged exposure to air, light, or heat, it’s possible the olive oil could go bad beforehand.

We recommend using your olive oil or consuming your dates before the Product Expiration date. Please remember that all olive oil is best when used within the first three months of the date opened. We also recommend that you smell and taste the olive oil each time you use it, as you would for any other perishable food product. This is your best guide for freshness. We recommend storing your olive oil tightly capped in a cool dark place to keep it as fresh as possible. Please see our olive oil storage tips for more information.

WHAT’S THE BEST WAY TO STORE FRESH FUTURE OLIVE OIL?2021-04-15T17:12:16+03:00

Because olive oil is a natural product made from the juice of olives – air, light, and heat are its enemies. Prolonged exposure to air, strong light, or a high temperature in the storage area will shorten the life of the olive oil. We recommend that olive oils be stored tightly capped, away from any source of light or heat, and inside a closed kitchen cabinet.

SHOULD I REFRIGERATE FRESH FUTURE OLIVE OIL?2021-04-15T17:12:55+03:00

We don’t recommend refrigerating olive oil as it can take several hours for it to return to its normal clarity, consistency, flavor and aroma.

MY FRESH FUTURE OLIVE OIL IS CLOUDY. IS IT STILL GOOD?2021-04-15T17:13:52+03:00

Nothing is wrong with your olive oil if it is cloudy. Olive oil is liquid at room temperature, but when it is chilled, it begins to thicken and eventually congeal around 45°F. The olive oil was most likely exposed to a cold temperature during shipping or maybe even in your home, causing this to occur. It will return to its normal clarity and consistency, with no loss of quality, flavor, or shelf life when it warms to room temperature. This process can take a few hours or days.

WHAT TYPE OR GRADES OF OLIVE OILS ARE THERE?2021-04-15T17:14:57+03:00

There are five different types or grades of olive oil as classified by the International Olive Oil Council. Olive oils are classified by many different variables such as free fatty acid, antioxidant levels, smoke point and the type of refining that is done during production to create the olive oil. The best tasting and less refined type of olive oil is extra virgin olive oil.

 

EXTRA VIRGIN OLIVE OIL

Extra Virgin Olive Oil is the highest grade and best tasting out of all olive oils. To be certified as extra virgin the olive oil must follow a strict production process and the end-product must have a specific taste and chemical composition.
– Must come from the first-pressing of fresh olives, within 24-48 hours of harvest.
– Must be extracted by non-chemical or mechanical means, and without the use of excessive heat. – The free fatty acid or acidity level must be less than 0.8 grams per 100 gram. – It must be defect free – having a perfect taste and aroma.

 

VIRGIN OLIVE OIL

Virgin Olive Oil also comes from the first-press, but its free fatty acid or acidity level is less than 2.0 grams per 100 grams with reduce anti-oxidants therefore it is of a lesser quality than extra virgin olive oil. It has a less intense and milder flavor than extra virgin olive oil.

 

REFINED OLIVE OIL

These olive oils have been refined by using chemical agents such as acids, alkalis, and heat to extract as much oil as possible from the olive pulp that remains after the first-press. This olive oil is a blend of fattier and more acidic oils with free fatty acid or acidity level less than 0.3 grams per 100 grams. This olive oil lacks taste, aroma and natural antioxidants. Producers usually add unrefined extra virgin or virgin olive oil to this oil to inject some of the flavor, color and aroma into the blend lost in the refining process.

Terms such as “pure” or “light” are made-up terms used by producers and supermarkets. If the label states “pure” or “Light” then the olive oil is a refined one which lacks the purity of an extra virgin olive oil.

 

POMACE OLIVE OIL

Pomace olive oil is the lowest grade of olive oil made from the byproducts of extra virgin olive oil production. Olive skins, seeds and pulp are heated, and the remaining oil is extracted using a chemical refining process like pure or light olive oil. Pomace olive oil is bland and extremely low in antioxidants and its free fatty acid or acidity level is less than 1 gram per 100 grams.

 

LAMPANTE OIL

Is an olive oil with severe product defects. It is created from bad olives or through poor processing practices. Lampante oil is not fit for human consumption until it has been refined.

 

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