Taylieli Olive and Olive Oil Establisment

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	BLACK MULBERRY VINEGAR This vinegar is obtained from local fresh black mulberry juice. Following naturel alcoholic fermentation acetous fermentation is started by inoculationg of our starter yeast. Is bottled and pasteurized by hand when acetic acid reach around %5 to keep the black mulberry flavour. Product Detail

ABOUT LALELİ

OLIVE OIL AND MORE

OLIVE AND OLIVE OIL at LALELI

OUR AWARDS

PATENT and CERTIFICATES

OUR PRODUCTS

STORES and SELLING POINTS

LALELI at PRESS

TOPIC of MONTH

TAYLIELİ with PHOTO

NEWS AND ANNOUNCEMENTS

TOKYO GIFT SHOW 2007

Our Japaness seller MIYA is in TOKYO GIFT SHOW 2007 fair.... ...

ANATOLIVE

EURASIA OLIVE, OLIVE OIL & PROSESSES FAIR - CONGRESS

25-26-27...

EAT of DAY

Celeriac (Celery Root) Salad

2 medium celeries
1 glass of chopped nut
3 cloves of garlic
3 tbs extra virgin olive oil
1 tbs lemon juice
1 teas salt
4 tbs yoghurt
2 tbs chopped dill
Wash and peel the celeries and grate. In a bowl, mix the grated celeries and lemon juice and gently stir in order to prevent change of color. In a large bowl, mix olive oil, yoghurt, salt, garlic, nut and dill and stir well. Add celery and stir well. Garnish with dill or fresh mint leaves. Cover and place the bowl in refrigerator. Serve cold

Olive Oil Cookies

2 ½ cups flour
½ teaspoon baking powder
Pinch salt
1/8 teaspoon blackpepper
½ teaspoon dried rosemary
¾ cup sugar
2 eggs
½ cup olive oil
¾ cup dry red wine

Combine all the dry ingredients in a bowl. In another bowl, beat the eggs with the olive oil and wine. Slowly combine the wet and dry ingredients. Drop by rounded teaspoons onto a cookie sheet that has been lightly oiled with olive oil. Bake at 175 degrees C for 12-15 minutes, or until they are lightly browned. Let cool 1 minute on the sheet, then remove to waxed paper.

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