The name is Arbequina

The ancestor of all trees, a miracle mentioned in all holy books: The olive tree... The fruit of the immortal tree, which is even older than the history of humanity, is the olive. The most unique form of this unique fruit, which has existed for centuries and is the matter of legends, is definitely Arbequina Olive Oil from Garisar. The perfect olive that deserve to be shaped in a decanter which came from organically grown arbequina trees in the rich nature of the Mediterranean climate strips, they can be harvested at the earliest time before they turn yellow/green. In order to have low acidity and high polyphenol values and not lose anything from its naturalness and its oil is extracted by cold pressing below 25 degrees.

You will see the difference of the oil obtained from distinguished arbequina olives with its taste and small grains, and you will be amazed by its surprisingly high aroma!

We bottled much more than olive oil for you.

Of Course Early Harvest

We collect arbequina olives, which are entitled to pour their oil into the Garisar Olive Oil bottle, with the first early harvest as soon as September begins. In order to prevent any decrease in nutritional values for effecting it performs we are cold pressing process quickly, under 25 degrees, immediately after picking the olives; We store it in a dark glass bottle to protect it from the sun's rays. In this way, we can keep the low acidity and high polyphenol level, which are the quality indicators of olive oil, at exactly the values they should be.

High Polyphenol, Low acid in one

Olive oil is the food with the highest values in terms of polyphenol content. Polyphenol is important for health. Many of the benefits of olive oil depend on the presence of this substance. Polyphenol contributes to the anti-inflammatory properties of olive oil. It is also an antioxidant that destroys the body's dead cells by reducing the formation of free radicals in the body.

The polyphenol content of olive oil varies according to the type of olives, the region where they are grown and the time of harvest. While we are preparing our arbequina extra bend olive oil, we show the highest level of sensitivity to all of these variables. This sensitivity enables us to reach polyphenol values above 600 ppm, which very few oils produced in the world can reach. In the end, we obtain what is as valuable as gold and present it to you… 

Another feature that determines the quality of olive oil and increases its health benefits is its low acidity. Low acidity contributes to the anti-inflammatory properties of olive oil, as well as protecting heart health and reducing the risk of atherosclerosis (vascular occlusion).

Low acidity also has an effect on the flavor and aroma of olive oil. Olive oil with a low acidity is generally less bitter and less pungent and provides a better flavor. Again, by reaching acid values below 0.2%, which very few of the oils produced in the world can reach, we have brought both our quality and our taste to the highest level.

 Olive oil, which has both high polyphenol values and such low acidity and  the rarest group. Garisar arbequina extra virgin olive oil will both contribute to your health and leave a unique taste on your palate with these two features it brings together.