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CLASSIC OLIVE OIL
Prepared from mature olives which are picked by hand from the tree (some producers use machines), this olive oil is a product of the traditional olive harvest of the region. As a result of the cool humid climate in winter, exceptional soil, and the absence of frost, the olive trees of Edremit Bay produce excellent olives for the “ Classic Type” oils. Classic oil has high fatty acid content, with maximum acidity of 1% and is therefore extremely mild. It is not pungent and the taste of fresh olives can be discerned in every single drop. Like the rest of their oils, the Laleli’s Classic olive oil is stored in temperature-controlled stainless steel tanks. The oil is filtered upon request from oil enthusiasts who looks for “all in one” solution oil. It has a wide range of uses, from cooking to dipping, but whatever the use, the quality and the taste of the oil come through.
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TOKYO GIFT SHOW 2007

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EURASIA OLIVE, OLIVE OIL & PROSESSES FAIR - CONGRESS

25-26-27...
   EAT of DAY
Shrimps Casserole

500 grams prawns
1 onion
1-2 carrots
2 tomatoes
2 bay leaves
2 cloves garlic
90 ml olive oil
1 tablespoon flour
salt

Boil prawns and peel. In a saucepan, place olive oil, finely chopped onion, diced carrots and crushed garlic. Lightly sauté. Peel tomatoes and chop into small pieces. Add to saucepan and sauté for a few minutes. Add flour and stir throughly. Add prawns and mix. Add 250 ml water and bring to boil. Remove from heat and place in terracota pot and cook for 15 minutes in low heat. Sprinkle with parsley
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