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Kerem Congar Turkey has gained a great momentum in olive oil production, the use of which has increased rapidly in the world in recent years. According to the report of the International Olive Council operating under the United Nations (UN), Turkey was the only country that showed an increase in olive oil production during the 2016-2017 period. Turkey has agricultural areas that are... read more ›

 Kerem Congar The acid rate of extra virgin olive oil, which is consumed raw on the table by pouring it on salad, olives and fish, is less than 1 per 100 millimeters. It is generally around 0.7-0.8. Some manufacturers have introduced the concept of 'zero acid' but this is not possible. Extra virgin olive oil is obtained from cold and first pressing and is an early harvest olive product.... read more ›