Olive is one of the most mysterious fruits. Turkey is a great country to meet the olive and its culture, because it is the fourth largest olive producer in the world. Latamarko Turkish olive oil is produced in two types, “virgin” and “extra virgin”. The most prominent difference between these two is their “oleic acid” content. Latamarko Turkish olive oil has FQC quality certificates and is offered in various packages.
Olive is one of the most mysterious fruits and goes far back to ancient history. This wonderful fruit plays a magnificent role in the ancient legends, culture and civilization of the world. It can be said that the homeland of olives is more in the east of the world than in the west. In the eastern half of this planet, Turkey is a great country to meet the olive and its culture, because it is the fourth largest olive producer in the world. Anatolia, the Asian part of Turkey, is the native land of the olive trees where olives are born. Turkish olive oil is located in this native land to give you the taste of one of the most original olive oils in the world
Latamarko Turkish olive oil is produced in two types, “virgin” and “extra virgin”. Extra virgin olive oil is the best type of olive oil. Extra virgin Turkish olive oil is the first hand oil that is usually obtained from the best and highest quality type of olive fruit without the use of chemical solvents and heat, and has a very noble aroma and taste. This type of olive oil is known as a “health elixir” due to its virginity and high amount of micronutrients.
The method of distinguishing extra virgin olive oil from counterfeit ones is that real extra virgin olive oil creates a bitter, spicy and sharp sensation at the end of the throat, and after a while its taste becomes mild and pleasant. Its color is also golden green.
Heat and chemicals are not used during processing of virgin Turkish olive oil, and it can be said that this oil is not refined to some extent. This type of oil is very pure and has a real olive flavor. It is very similar to the extra virgin olive oil.
The most prominent difference between these two types of oils is their “oleic acid” content. Virgin olive oil contains more oleic acid than the extra virgin type. Furthermore, the taste of virgin olive oil is milder, and the amount of micronutrients may be less than the extra virgin type. Of course, this oil is very rare and difficult to find, but Latamarko has made it easy for you to access!
Both types of Latamarko Turkish olive oil are produced in several completely hygienic processes. These oils are the only products that have a quality standard from Europe.
Latamarko prepares high quality olives and after cleaning, kneads the olives with large mills made of stone or metal. In the next step, the oil and water are separated from the pulp. Then a centrifuge is used to separate the oil from the water.
Like other products of this company, Turkish olive oil has FQC quality certificates and is offered in various and stylish packages. These packages are designed in different sizes, which make it easy for the buyer to choose the most suitable one.