“Oil from early harvested and semi mature olives form the Special Blend Olive Oil”

Special Blend with its heavier texture has a fresh scent resembling to the mature olive taste. Semi-mature olives are picked up with the same care as “ Selection” olives and they are harvested without touching the ground. To avoid the physical damage they are transferred to the pressing process with minimum wait and pressure. Damaged olives and non fruit parts, including leaves, are screened out during a very detailed washing process. Pressed under cold conditions, the oil is mixed with early harvest and classic olive oil to obtain mild but full panel of fruit flavour. Organolpetic Characteristic; Sienna Municipality Taste Evaluation Commission has commented as sweet, slightly fruity taste and accepted this olive oil in the Extra Virgin Category . Chemical Characteristic; Acidity of %0.5, peroxide less than 4 megO2/kg , Vit E level 170 mg/kg.

4 medium-sized carrots
1 medium-sized onion (finely chopped)
2 cloves garlic (crushed)
4 tbs olive oil
1 tbs rice
1teaspoon salt
1 teaspoon sugar
½ cup water
Parsley or dill for garnish
Wash and scrape the carrots and slice them in 1 cm thickness. Sauté the onions in olive oil in a covered pan for 5 minutes. Add water, garlic, salt and sugar and boil. Add carrots and rice and put the lid of pan, simmer for 30 minutes or until the carrots tender . Remove from heat and garnish with parsley or dill. Serve cold as a vegetarian starter.