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BODY OIL
We reply to growing desire for more natural beauty products with the natural ingredients to enhance life and well being.

Produced from our plant extracted oils; composition:

Wild Olive Oil: for repairing the irritant skin

Tea Olive Oil: for increase the effectiveness of repairing the skin due to the sun damage

Almond Oil: for protecting against the dryness and reducing the itchiness

No Vit-E added

Beneficial for neutralizing the destructive effect of the sunrise

Powerful moisturizing by preventing the water loss of the skin

Usage: Massage on wet body after the shower or after taking the water of body by padding with the towel

 
 
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   Suggested Dish of the Day
Fish Fillets

1 tbs chopped parsley
1 tbs chopped fresh mint
2 cloves of garlic, chopped very well
1 teas ginger or cardamom
1 glass olive oil
1 lemon’s juice
1 glass pine ut
1 glass bread crumbs
Salt
Preheat the oven 175 C. Mix all ingredients except pine ut and crumbs in a large bowl. To oil an oven tray and put the fish fillets in in it. Add the mixture and sprinkle with pine ut and crumbs. Cook in the oven until the fillets and crumbs turn brown. Serve hot.

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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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