What is the difference between delicious olive oil from Izmir and a regular b*tch from the supermarket?

Once upon a time, olive oil was a product worthy of the gods. Today, on the shelves of stores there are bottles that look like olive oil, but inside there is a mixture of what grandma would call “fake of the century”. But don't worry, now let's find out what makes olive oil from Izmir region cooler than all the others and why you shouldn't dilute it with any nonsense.


Izmir: Olive Hollywood

Izmir is like sunny California for olives. Here they grow in ideal conditions: soil, sea, air, and all this without stress. Olives, by the way, are hand-picked here (yes, yes, like jewels) so that each olive gets to the factory in perfect shape.

High quality olive oil (such as Extra Virgin) is produced strictly by cold pressing at temperatures up to 27°C, which preserves all the beneficial substances, antioxidants and natural flavor.

The oil has a light aroma of green apples, herbs and, attention, a pleasant bitterness. The bitterness is not a defect, it's a sign that the butter is really cool and healthy. Here you can find antioxidants, vitamins, and a long-awaited ticket to the “healthy-lifestyle-club”: Izmir oil is rich in healthy fats, vitamins E and K, antioxidants (especially polyphenols), which support heart and vascular health, have anti-inflammatory effect and slow down aging.


What about regular oil?

Well, imagine that you have taken olives that have already had time to crumple, lay on the ground and rot a little. Add to that high temperatures and a bit of chemistry or refining* (to increase the yield of the product) - that's the “oil” for 5 euros. It has almost no useful substances, no taste, but a distinct aroma of disappointment.


Dilute it? Dilute it!

Now for the best part. Do you know what a producer does when he wants to make money and not work honestly? He dilutes olive oil with sunflower oil. Why? Because sunflower oil is cheap and no one will suspect it.

Result: it looks like the bottle is in the kitchen, and it says “olive oil”, but there is no flavor, no benefit, and in the salad as if someone spilled machine oil.


How do you know you haven't been duped?


Here's a checklist:


1. Price: real Extra Virgin olive oil can't cost like a pack of butter.


2. Color: quality olive oil can be golden or green. Or golden-green. The consistency is thick. The main thing is that it should not look suspicious and should not be too liquid.


3. Taste: has a distinct, fresh aroma of green apples, almonds and a slight bitterness, which is a sign of high quality. It should smell pleasantly of fresh herbs. It is perfect for salads, sauces and even tasting with bread.


4- Label: look for the words “cold-pressed” and the name of the region, such as Izmir.


Conclusion

Olive oil from Izmir is like a ticket to business class: but you get a real high from the quality. And everything that looks suspiciously cheap, leave it for those who like diluted sensations.


Remember: good olive oil is not just a food, it is your way to gastronomic happiness. Well, or at least to a tasty salad and health benefits:)


We, being the official representative of the factory, offer the best olive oil in the world at a super price:

- Certificates? Of course! We provide all documents, certificates (including FDA) confirming the quality and origin of the oil, including the results of chemical tests.

- Price? The best! The best olive oil at a price that will pleasantly surprise you.


*Refining is the process of refining vegetable oil to remove impurities, odor, taste and color from it. This method is often used to produce inexpensive oils with a long shelf life.