Pallas Kalitesi - Pallasolive

Pallas Quality

Olive

Medeteranian Legend

Arbequina olives of Spain, which has a world-class place in the production of high quality oil.

Production

Expert Precision

Expertise that oversees all processes from the selection of saplings to the storage of oil in order to produce a quality olive oil.

Standart

Low Acidity

World-class, low-acid olive oil obtained from Arbequina olives and produced with high precision.

Taste

Extraordinary

An extraordinary feast of taste with its sweet, delicate and fragrant, medium fruity taste, unique bitterness and spicy aroma.

Pallas' difference

Timely harvest

In order to obtain good olive oil, there are many stages from the selection of olive seedlings, from the soil where this olive will be grown to the production stages, from storage to filling. All of these stages are steps that must be carried out with care by observing certain standards in order not to reduce the quality of the oil. What reveals the quality of Pallas olive oil is that each stage is carried out with the same meticulousness. However, Pallas has a significant difference from the olive oils on the market.

When the olive fruit ripens as the first green, it has a low-fat content but a high polyphenol content in terms of antioxidant properties. The olive oil that is picked and pressed during this period has a high “bitterness-burning” ratio and a low acidity ratio. The oil obtained in this period, known as the earliest harvest, is a quality oil, but since the fruits are not sufficiently lubricated, low/low yield oil is obtained from high weights. Although the ratio of antioxidant phenol compounds is high in the obtained oil, the fruitiness is low, there is an intense amount of grass flavor and rawness in the oil.

The period of the olive fruit, which is called variegated, is the most suitable period for quality harvest. During this period of 1-2 weeks, some of the fruits are green, some are yellow-orange, some are pink-red, some are blue-purple, and some are dark purple-black. This is the period of true early harvest. And for quality oil, the oil to be collected and squeezed in the first 3-4 days of these two weeks is of Extra Premium quality. The next 1 week contains Premium oil quality. Oils squeezed out after this period enters into mature and late harvest. When the olive fruit enters its first mottled color period, picking the olives and squeezing the oil is important for high quality. This period offers both a high polyphenol compound ratio and is the period when the fruitiness of the oil increases. Early harvest is the name given to the harvest done in this period. Unfortunately, in our country, olive fruit is waited until it turns black so that it has a high oil content, and it is squeezed like that. The amount of oleic acid, which is a free fatty acid, increases a lot in blackened olives, so the oil quality decreases.

A Mediterranean legend

Pallas' olives

Arbequina and Arbosana are two of the most commonly used olive varieties to achieve successful results in super tight planting olive cultivation. The Arbequina olive tree, named after its region of origin near the town of Arbeca in Spain, is one of the most exclusive varieties for super high density olive cultivation. Arbequina, which was brought to Spain from Mesopotamia at the beginning of the 20th century and obtained by crossing it with different species, is a very durable and very productive olive tree. These properties make it ideal for use in super high density olive cultivation.

Arbequina olive trees provide early entry into production with a high and stable productivity, are resistant to low temperatures and have an excellent rooting capacity. While obtaining a high quality oil from Arbequina olives even with low stability, the resulting product is sweet, delicate and fragrant; Medium fruity taste with low bitterness and spicy. Together with Arbequina, Arbasona olive trees, which are brought from Spain at a ratio of 1/10, are planted to the olive grove as a pollinator and to obtain seasoning/blend olive oil.

The perfect Pallas flavor emerges with the combination of these two olives.

Arbequina

Arbosana

Quality is in the details

Production stages

Harvesting without damaging the olives is also extremely important, as well as growing in suitable olive type and climatic conditions. Healthy and undamaged olives do not increase the acidity of the oil. This is very important for a quality olive oil. An important process, as well as the stages of turning olives into oil by squeezing and filtering under appropriate conditions, is the creation of storage and storage conditions. These conditions are essential to ensure the quality of the oil is maintained. Our olive oils are kept between 16-20 ⁰degrees by insulating them from light, moisture, oxygen and external environments, which are the ideal preservation conditions. At the same time, oils are protected from all kinds of electrical magnetic fields, especially high temperature, light, oxygen, in galvanized storage tanks made of stainless steel or chrome, which are impermeable, impervious to light, suitable for providing an oxygen-free environment with nitrogen or argon gas, with a heat and pressure indicator, to preserve their quality. stored insulated. Storage in suitable conditions is essential for maintaining the quality of the oil. Otherwise, all of these factors deteriorate the quality of the oil.

Oils are filled in bottles and cans that are completely insulated from light, again untouched by human hands. Since the olive oil bottle or can is exposed to oxygen from the moment it is opened, it is possible for the oil that cannot be consumed within three months to decrease in its aroma, increase in acidity and lose its richness in terms of polyphenols. Therefore, we do not prefer to fill high quality olive oil in large tins that cannot be consumed within three months. Our aim is to provide elite customers who want to consume very good quality oil with a service that will make them feel like they are eating fresh olives in the quality and aroma they want.

At the same time, oil of this quality, as confirmed by medical research, is among the most beneficial nutrients for the body, from the digestive system to the circulatory system, when used regularly, as it has very high antioxidant properties.