Alec Drew's interview with our founder Ece on business and entrepreneurship. In this video, Ece talks about her career steps and experiences until she starts Olizzi. Soundcloud: https://soundcloud.com/alec-drew-873983937/alec-drew-the-business-expert-interviews-ece-ed-aydin-on-you-and-your-business-3622?utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing YouTube:...
Olizzi Premium Organic Extra Virgin Olive Oil, Award Winner, Early Harvest, Cold Pressed 16.9 FL OZ X 2 Unit
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Awarded by some of the world’s most prestigious olive oil competitions Olive Japan 2020, JOOPrize 2021 ve Olive Japan 2022; Olizzi Premium Organic is an early harvest, cold pressed extra virgin olive oil with USDA organic certification.
We harvest our olives by handpicking when they are green, and immediately cold-press. By using only the mechanical techniques, our processes deliver us the high quality and delicious organic extra virgin olive oil with low free fatty acidity level.
Extra virgin olive oils have high levels of Vitamin E, and therefore rich in antioxidants.
Get ready for the peppery kick in your throat. That’s the hint of the high quality and early harvested extra virgin olive oil!
Olizzi Premium Organic Extra Virgin Olive Oil
|Tasting Notes||Tomato leaf, green banana, grass, rosemary|
Pairs well with cold and hot dishes. Reveals its taste better when paired with tomatoes, boiled eggs, cheese, pomegranate molasses, avocado, charcuterie, stir-fried vegetables and meat. Olizzi Premium Organic is suitable for drizzling, marinating, seasoning and sautéeing. The burning point of extra virgin olive oil is 410 °F (210 °C), making it a good fit for hot dishes and for frying.
Diets: The antioxidant and polyphenol rich extra virgin olive oil is suitable for vegan diet, vegetarian diet, Mediterranean diet, Keto diet and Paleo diet.
- Early Harvest
- Cold Pressed
- USDA Organic
- Extra Virgin Olive Oil
- Olive Variety: Domat
- Free Fatty Acidity (FFA) Level: 0.3%
Extra virgin olive oil for well-being: The star of our kitchen with its taste and health benefits, extra virgin olive oil is rich in good fats and antioxidants. Polyphenols are the disease-fighting antioxidants and they have anti-inflammatory properties. Consuming extra virgin olive oil regularly can help boost the well-being in many aspects. Extra virgin olive oil is good for the brain, heart, digestion, skin, hair, anti-aging and the immune system.
*These statements have not been evaluated by the FDA. This product is not meant to cure, treat, prevent or diagnose a disease.
Keep your olive oil away from sun and light, in a cool and dry place with the cap closed. Remember, a high quality extra virgin olive oil has 4 enemies; light, oxygen, heat and time. Olizzi comes in a glass package that blocks light. The smart cap protects the air coming inside the olive oil and provides an easy pouring experience.
Extra Virgin Olive Oil for Your Good
Extra virgin olive oil is the star of our dishes with its delicious taste and benefits to the health. Extra virgin olive oil is rich in good fats and antioxidants known as polyphenols.
It is proven by scientific researches that the healthy fat compounds in extra virgin olive oil reduce the risk of hyper-tension, balance cholesterol and protect the body against many diseases. Consumption of extra virgin olive oil is good for the skin and hair health. Being a source of antioxidants, extra virgin olive oil strengthens the immune system.
The nutritive value and the count of polyphenols (antioxidants) in extra virgin olive oil may depend on the variety, harvest time, processing techniques, and storage conditions of the produce.
Extra virgin olive oil should be produced with mechanical techniques by cold pressing, without chemicals or heat treatment. By doing so, the extra virgin olive oil will keep its nutritive values and delicious taste at its maximum.
Please check out our blog post about Extra Virgin Olive Oil Production here to learn more about the production processes.
Laboratory analysis, polyphenol counts and the taste awards of our products can be found on the Awards and Analysis page.
Please keep in mind that polyohenol count can change with the storage conditions after the production.
As Olizzi, we minimize the contact of oxygen with our extra virgin olive oil during and after the production. Produced with the modern machinery, Olizzi’s extra virgin olive oils are stored inside chrome tanks with nitrogen to eliminate the contact of oxygen. Remember to protect your extra virgin olive oil against air, light and heat. Protective glass bottles that eliminate the air contact and provide an easy pouring experience are the best package solutions for storing olive oil.
If you are purchasing your extra virgin olive oil in bigger packages (i.e. Gallon size); make sure to divide your product into smaller packs that will reduce air contact, so that you can use and finish in a smaller time span. Do not leave the cap open. If your extra virgin olive oil is exposed to oxygen, light or heat, it will oxidate and lose its nutritional values and taste fastly.
Read our blog post about Things to Consider While Purchasing Extra Virgin Olive Oil here and learn more about the ultimate superfood.
Extra Virgin Olive Oil and Food
Unfortunately this is a common question we get; ‘Can I deep fry with olive oil?’ or ‘Can I cook or fry with olive oil?’
The answer is yes! Burning point of extra virgin olive oil is approximately 410 °F (210 °C) and can be used for deep frying and of course for cooking. Extra virgin olive oil is good for frying when the right equipment and techniques are used. You can enjoy extra virgin olive oil with hot dishes as well as you enjoy your cold dishes.
All Olizzi extra virgin olive oil products have different food pairings and tasting notes. For more information visit each products detail page.
The polyphenol rich extra virgin olive oil is suitable for vegan diet, vegetarian diet, Mediterranean diet, Keto diet and Paleo diet.
Visit our blog post to learn more about the Types of Olive Oils here.