A Natural Flavor From it’s Branch to Your Table
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FREQUENTLY ASKED QUESTİONS« BACK

  • Olive has sodium, calcium, magnesium, potassium, iron, zinc, copper, phosphate.

    15.05.2015

    Olive has sodium, calcium, magnesium, potassium, iron, zinc, copper, phosphate.


  • What are the components of olive?

    15.05.2015

    Water %50 – 70 

    Oil %15 – 30 

    Protein %1 - 2 
    Fiber %1 - 3 
    Ash %1 – 5 
    Sugar %2 – 6


  • What is the role of olive in the nourishment?

    15.05.2015

    In the composition of olive, there is oil at a level %25 – 38. This oil does not exist as an energy stock, but as lipoprotein, phospholipids and galactolipit as composition material. Because the amount of raw fiber in olive is well-balanced, it is very important for digestion and it is good for constipation. Antioxidants in the olive protect the body against heart attacks, cancer and vein problems. Phenolic compounds and oil acids have a protective effect against heart problems, hypertension and cancer. It has an important role for gastric ulcer. Oleic acid in olive is also good for dickdarm, breast and skin cancer. Vitamin E which is the most important vitamin for skin, prevent aging of tissue and the bad effect of aging over brain.


  • Do you use any additives in olive oil?

    15.05.2015

    Her No. There is no additive in olive oil.


  • Is there cholesterol in olive?

    15.05.2015

    No


  • Why does olive oil congeal?

    15.05.2015

    All olive oils congeal at cold weathers. There is some kind of material which is called wax, in olive oil. In other kind of oil productions such as sunflower and cotton, the process of dewaxing process is applied. This process is used for taking wax out. In olive oil production, this kind of process is not used. So, in cold weathers this materials form. Congealing is indicator of its purity. The temperature of congealing can change according to local characteristics and climate. It turns to its ordinary form when it faces room temperature. This process is not related to the quality of oil.


  • Is there cholesterol in olive oil?

    15.05.2015

    No. There is no cholesterol in olive oil.


  • What are the components of olive oil?

    15.05.2015

    Protein (g/100g): 0.16 

    Saturated fatty acid: %16 

    Unsaturated fatty acid: %84 

    Vitamin E (mg/100g): 12 

    Carotene (mg/100g): 0.039 

    Carbohydrate: 0 

    Cholesterol: 0


  • Why does the seed of olive is dark brown or black?

    15.05.2015

    Brown, Bordeaux and light black color of olive show that those olives are fermentated and processed naturally. A very dark black color of seed shows that dye is used for coloring.


  • Can you tell the process of maturation of olive?

    15.05.2015

    There is a period of 6 – 9 months for natural fermentation after the harvest of olive. At this period, olives are fermentated at %10 – 12 degree and acid-adjusted in saltwater pools under the stone press for 6 – 9 months. As a result, olives get salt and give its bitter Oleuropein substance to the saltwater.


  • Is there a standard for olive paste?

    15.05.2015

    Yes. TS 7630 Olive Paste Standard..


  • Do you produce olive paste by using bad olives?

    15.05.2015

    No. Olive paste is produced from olives that fall to the ground and small olives that can not be used as table olive. (461 -510 pieces/kg.)


  • Are Lecithin, lactic acid and potassium sorbate substances in olive, bad for health? What are the roles of these substances?

    15.05.2015

    These are the nutrient substances that are permitted to use by TGK. Lecithin: it has an emulsifying characteristic. In other words, it is used for allocating oil phase and water phase homogeneously. This substance is used in lots of products such as chocolates and margarine. Lactic acid is used for decreasing the level of acid, so it prevents decay of olive. Potassium sorbate is an anti-microbial substance to prevent formation of yeast and mold. If these substances are used at the level that is specified by TGK, they are not harmful for health. Marmarabirlik continues its production by controlling the amount of these substances periodically.


  • Why do mold and mold-like substances come into being on the olive paste jar?

    15.05.2015

    Mold is prevented by pasteurization process. When the cover of the jar is opened, olive paste come in contact with air and aerobic molds can be seen. However, oil that accumulates on the top of paste can also congeal and seem mold-like layer, when it is in cold environment. This condition should not be regarded as molding. 0


  • What do extra-virgin olive oil, virgin first, Riviera oil and refined oil mean?

    15.05.2015

    Extra-virgin:  The oil that has less than 1 g. free fatty acids per 100g in terms of oleic acids.


    First-virgin:  The oil that has less than 2 g. (more than 1 g.) free fatty acids per 100g in terms of oleic acids.


    Riviera: The blend of virgin and refined oil. Its characteristics can change between virgin and refined oil. It is the oil that has less than 1.5 g. free fatty acids per 100g in terms of oleic acids.

    Refined: The raw oil that can not be consumed in its natural form is refined without changing its natural triglyceride form. Refined oil does not have refine waste. Its level of free fatty acids is not more than 0.3 g per 100g.