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NATURALLY FLAVOURED OLIVE OILS
Olive oils with Tangerine, Lemon, Orange, Bergamot, Bay Leaf, Rosemary, Garlic, Tea, Red Pepper, Basil flavours: The flavours are not infused into the oil but instead the flavouring agent; fruit or herbs are used together with olives to produce flavoured oil. We would like to introduce you some of our flavoured oils: Mandarin have been described at the Northern Olive Oil Show held in South Australia in 2001 as “Infused oil, Fresh citruses infused character overlaying pure oil.” The judges were impressed with the fact that infusion had not been used to disguise inferior oil and classed it as “Commended”.
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TOKYO GIFT SHOW 2007

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ANATOLIVE

EURASIA OLIVE, OLIVE OIL & PROSESSES FAIR - CONGRESS

25-26-27...
   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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SELECTION EXTRA VIRGIN OLIVE OIL
“Made from our selected olives, it has a most exquisite taste”

Selection extra virgin olive oil is evidence that olive oil is not merely oil. Selection olives are mainly early harvested olives which are hand picked with utmost care. After the picking and before the process, the Selection olives are sorted whereby only the olives larger than 16 mm. and only ones without any damage are used. The damaged ones are discarded unlike many other producers in the region, the olives are crushed with disc type of crusher and under cold conditions. The oil produced is then stored under a nitrogen enriched environment to prevent oxidation and then bottled unfiltered when needed. Organoleptic Chracteristic: The Sienna Municipality Taste Evaluation Commission has described Selection as slightly fruity, with an appetising taste and has accepted this olive oil in the Extra Virgin Category. And the jury of the Northern Olive Oil Show in Australia has described it as having a good green banana aroma , reasonably firm palate with moderate flavours and bitterness. Chemical Characteristic: Maximum acidity of 0.5 %, peroxide less than 8 meg02/kg. , Vit E level max 197 mg/kg. at the production time. These values are not stable, even under best preservative conditions values might deteriorate by time. Therefore, please utilise before the expiration date.
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