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.
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.
High Polyphenol, Low Acid In One
High polyphenols and low acidity are the two most important factors when choosing olive oil. Olive oils with high polyphenols and low acidity are a rare group. Only a very small percentage of olive oils produced fall into this group. With these two features combined, Garisar arbequina will contribute to your health and leave a unique taste on your palate.
1. High In Polyphenol
Polyphenol is the common name of the natural organic components found in olive oil. Polyphenol, which has many health benefits, is also the most essential value that indicates olive oil quality. The higher the polyphenol content of olive oil, the higher its quality and health effect will be. The polyphenol difference between a high polyphenol olive oil and a conventional olive oil can be up to 80 times. This difference is a factor that must be taken into consideration when choosing olive oil. Garisar Arbequina has a high polyphenol level of +600 ppm.
2. Low Acidity
Another factor that determines the quality of olive oil is its low acidity. Low acidity contributes to the anti-inflammatory properties of olive oil and has a significant impact on the taste and aroma of olive oil. Olive oil with low acidity is generally less bitter and less pungent and provides a better taste. While very few of the olive oils produced in the world can reach a low acidity level of 0.5 mg%, we at Arbequina have taken both our quality and taste to the highest level by reaching acidity values below 0.2 mg%
Unique Location, Characteristic Aroma
The most valuable olive grains; We know that olive trees grown in lively soil suitable for rooting on slightly sloping land yield fruit. That's why we obtain our olive oil from the olive grains of olive trees that we carefully grow in Manisa-Köprübaşı, the most unique region of the Gediz Basin, where the sun cannot heat the soil, surrounded by lakes on three sides.
The climate of the Köprübaşı region, with hot and dry summers and cold and snowy winters, is reflected in the olive grains as a unique characteristic taste. Unlike classic olives, you will feel the difference between our olive oil obtained from these olives, which has melon and almond base notes and has a very high aroma and concentration as soon as you smell it...
Of Course Early Harvest
Our quality level requires harvesting when the oil in the olive grains begins to form, and the polyphenol level is at its peak. We start this very early harvest, typically in the last week of August or the first week of September during the delayed season, with the first light of the morning.
Only Hand Picked..
Each olive that goes into our oil is a testament to our dedication to quality. We meticulously select the freshest, greenest, perfect olives without even a scratch on them, picking them by hand from the branch one by one. This careful process ensures that only the best olives are used to produce our oil, guaranteeing top-notch quality assurance.
Cold Pressed
We harvest the olives in the cool of the morning and cold press them below 25 degrees Celsius to obtain our olive oil with high polyphenol and low acidity. Even the bottling process is carried out entirely on the same day and within hours to ensure freshness and quality.
