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.

500 grams diced lamb
30 small onions
1 tablespoon tomato paste
2 tomatoes
2 tbs olive oil
salt
cummin (preferably)
Water
Place olive oil in pan. Add diced lamb. Brown meat, allowing all juices to evaporate.Add tomato paste and stir through for two minutes. Add peeled and chopped tomatoes.Cook until tomatoes soften. Add 250 ml water, salt, stir, cover and cook for a further 5 minutes. Add peeled whole onions, stir and cover. Simmer until meat and onions are cooked. Before serving add a sprinkling of cummin powder. Serve hot.