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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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EURASIA OLIVE, OLIVE OIL & PROSESSES FAIR - CONGRESS

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Carrot Cake

2 cups flour
2 cups granulated sugar
2 teaspoon baking powder
1 1/2 teaspoons cinnamon powder
4 eggs
1 cup Olive Oil
3 cups finely shredded carrots
1/2 cup dried cranberries
1/2 cup nut
Powdered sugar
Preheat oven to 175 C. In a large bowl, beat olive oil with sugar and add the eggs one at the time mixing well after each edition. Add flour, baking powder and cinnamon powder and stir well. Add carrots and mix well with a wooden spoon. Lastly, add cranberries and nuts and stir gently with the spoon. Pour cake mixture in a oven tray which has been lightly coated with olive oil and floured. Bake for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack for 30 minutes. Invert cake onto serving platter. Carefully remove pan from cake. Sprinkle cooled cake with powdered sugar
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