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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. Experts recommend this type if it is to be consumed raw on the table.
Refined and Riviera olive oils are actually low in acid. Because it goes through a refining process. However, the acid ratios before processing are high. Since these two types have low odor and acidity, they are recommended to be used more in frying. However, there is no harm in consuming it raw. What matters in olive oil is the quality and purity of the oil. It must be pure and not mixed with other oils.
Türkiye can be a world leader with a successful strategy
Turkey is the country that produces olive oil the most in the world after Spain, Italy and Greece. Among these countries, Turkey is the country with the highest potential for olive tree planting land. In short, if a conscious planting is done and encouraged, Turkey can increase its production capacity and reach the top in olive oil and olive production in a short time.
Businessman Gökhan Kemal Kaya says that olive oil is one of the most valuable foodstuffs and adds: "The state should support the cultivation of olive trees. Olive oil is a vital product. In the past, there was even a song called 'I can't eat olive oil,' to make us forget this culture. Olive oil has an antioxidant effect. Cancer "The only fat that the body cannot store is olive oil. As a producer and seller, I do not use any oil other than natural olive oil and butter at home, and I advise everyone to consume olive oil."
