Zeytkari Early Harvest Natural Extra Virgin Olive Oil 1 Lt PDO (2024-2025 Season)

Zeytkari Mardin Derik Halhali Early Harvest Natural Extra Virgin Olive Oil 1 Lt (2024-2025 Season) with PDO - Geographical Indication Product

The Flavor from the Homeland of Olives: Mardin Derik Halhali Olive Oil 1 lt product; Derik Halhali Olive Oil, which has registered its quality by winning the world first prize; It is produced by 24 degrees cold pressing method and ensures that the olive oil preserves its aroma, purity, smell and quality. It has an acidity level of 0.3 and a polyphenol value of between 500-600. You can consume our natural, organic oil, produced by cold pressing method from Halhali olives, which have the highest oil content and quality, in hot and cold dishes, salads and appetizers. Its high-quality structure makes your meals healthier and adds a premium touch to your tables.

Zeytkari Early Harvest Olive Oil is a fresh and high-quality olive oil obtained from the 2024-2025 harvest. Olives collected with the early harvest method are carefully collected before ripening and immediately processed with the cold pressing method. In this way, the olive oil has a more intense flavor and aroma, and all the nutritional values ​​of the olive are preserved. Zeytkari Early Harvest Olive Oil is rich in antioxidants, vitamin E and healthy fatty acids.

The homeland of the olive in Anatolia, with a history dating back 8 thousand years, is the Southeastern Anatolia Region. It has spread from this region to the whole world through various routes, including Egypt, Greece and Iran. Thanks to its high adaptability, it has adapted to different climate and soil conditions and has hundreds of varieties. The importance of olives, which have more than 25 varieties, is increasing thanks to genetic research and its benefits to human health. Xılxalî (Halhalı), Belloti, Mâvî, Zoncik are the most well-known and widespread olive varieties. Although olive cultivation is carried out in various parts of Mardin, Derik district stands out with the cultivation of the Halhalı type of olive.

Net: 1 Lt.

Acidity: 0.3

Polyphenol: 500-600

Geographical Indication Registration Number: 1249

Geographical Indication Registration Date: 31.10.2022

Storage Conditions: Store in its own packaging or in lightproof glass packaging.

Origin: Türkiye

Derik Halhali Olive Oil is a natural extra virgin olive oil obtained from Halhali olives grown on the geographical border. It has a low free acidity rate and a high phenolic content. Therefore, after being taken into the mouth, it spreads to the tongue and lips and creates a long-lasting distinct burning sensation reminiscent of the hot red pepper.

The distinctive features of Derik Halhali Olive Oil are formed by the combined effects of the characteristics of the olive variety and factors such as climate, altitude, soil structure and horticultural activities in the geographical area. Mediterranean climate and continental climate effects are seen together on the geographical border. The fact that the northern side of the geographical border is surrounded by mountains extending from west to south and the southern side is facing the plain makes it a microclimate valley where the Mediterranean climate is seen. On the other hand, the arid conditions based on the continental climate in Derik develop the sensory properties specific to Derik Halhali Olive Oil and contribute to the increase in the oleic acid ratio and phenolic substance content in the fatty acid. The fact that the geographical border is at an altitude of 600 - 800 m, i.e. high, ensures that Derik Halhali Olive Oil has a longer shelf life and that the burning feature it leaves in the mouth is felt more clearly sensorially.

The geographical border has a loamy and occasionally clayey-loamy soil structure rich in lime and potassium, magnesium, phosphorus, iron, manganese and copper. In addition, due to the low relative humidity in the geographical border due to continental climate conditions during the period from the flowering of the olive tree to the harvest time and the limited irrigation opportunities, the gardens cannot be irrigated much; This presents dry conditions for olive trees that meet their water needs from rain and groundwater. This situation causes the phenolic content of the grown olives to be high. If the olives are processed into olive oil within a maximum of 8 hours after harvest, the phenolic compound content, fruitiness and bitterness of Derik Halhali Olive Oil increase.

Production Method: There are two basic stages in the production of Derik Halhali Olive Oil: The cultivation of olives to be used in production and the processing of these olives into oil.

1. Cultivation and harvesting of olives: Cultivation of olives: Olives obtained from Halhali trees grown within the geographical border are used in the production of Derik Halhali Olive Oil. Olive trees are irrigated a maximum of 2-3 times during the growing season despite the dry conditions of the geographical border. In addition, no agricultural pesticides or artificial fertilizers are used in the production of olives. The fertilizer needs of the soil are met only with burnt animal (sheep or goat) manure.

Harvest: The harvest of olives to be used in the production of Derik Halhali Olive Oil begins in October, when the fruit is green, and is completed in mid-November. Harvesting is done by hand or with a suitable machine without damaging the grains, and rotten or defective ones are sorted out. Collected in airtight, porous and 20-25 kg capacity plastic crates, the olives are processed into oil within 8 hours after harvest.

2. Processing the olives into oil: Derik Halhalı Olive Oil is “natural extra virgin olive oil” and continuous systems with 2-phase decanters are used to minimize the phenolic compound losses in the oil. The processes applied at this stage are as follows.

Cleaning the olives: The olives are cleaned of foreign elements such as stems, branches and leaves with an air flow provided by pressure and washed with water of drinking water quality and 20-30 °C.

Passing the olives through the crusher: The olives are turned into dough by passing them through the crusher. The crusher is designed in a way that all points of the crushers made of stainless steel material are accessible for cleaning.

Kneading the olives: In this process, also called malaction, the temperature of the olive paste should not exceed 27 °C while the crushed olives are kneaded and the malaction period should not exceed 50 minutes.

Extraction of oil in decanter: In the decanter, which works with the horizontal centrifuge principle, the oil phase in the olive paste is separated from the solid part (water pomace). A 2-phase decanter is used in Derik Halhali Olive Oil production. If the decanter performs the separation process effectively at this stage, a second centrifugation process is not required.

Separation (centrifuge): A separation process is applied to thoroughly remove the particles and black water residues remaining in the olive oil coming from the decanter.

Filtration: After separation, the olive oil is filtered by passing it directly through a paper or cotton filter. The filtration process can also be carried out by taking the olive oil into a stainless steel vertical tank, giving nitrogen or another inert gas and waiting for 12 - 20 hours, and then removing the sediments that settle to the bottom by opening the tap at the bottom of the tank. If the olive oil is not going to be packaged immediately, it is stored at a maximum temperature of 22 °C after the filtration process is applied in the tank.

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1. Go to Account > My Orders.
2. Open the details of the order you want to return.
3. Create a return request and write the reason.
4. Once your request is approved, note the return shipping code shown in the order details.
5. Put the items to be returned in a single package together with the invoice.
6. Hand the package to the carrier with the return shipping code within 7 days. After 7 days you need to get a new return shipping code.

Once the return reaches the seller and is approved, the amount is refunded to your credit card, debit card or via bank transfer, depending on your payment method.