Masmana Early Harvest Extra Virgin Olive Oil - 500 ml Masmana Early Harvest Extra Virgin Olive Oil - 500 ml

€28,95
The product is Masmana's cold pressed, high polyphenol, natural extra virgin olive oil.Product Description: Extra Virgin Olive OilIngredients : 100% Olive Oil (Our product does not contain additives and preservatives,...
The product is Masmana's cold pressed, high polyphenol, natural extra virgin olive oil.Product Description: Extra Virgin Olive OilIngredients : 100% Olive Oil (Our product does not contain additives and preservatives,...
SKU: MAS-OIL-L5
Description Description
The product is Masmana's cold pressed, high polyphenol, natural extra virgin olive oil.

Product Description: Extra Virgin Olive Oil

Ingredients : 100% Olive Oil (Our product does not contain additives and preservatives, no artificial flavors)

Amount of Polyphenol: 770 mg/kg (in tyrosol) at the production date (COI/T.20 DOC.29 with HPLC-UV device)

Acid Value: The acid value measured during bottling is 0.3%. (as free fatty acid oleic acid)

Olive Type: Kilis Yağlık

Cultivation: Natural, no pesticides were used.

Processing: Cold Pressed (below 27°C), olives are processed within 4 hours after harveting.

Harvest Period: Medium Harvest (15-20 November)

Expiry Date: August 2023

Source : Obtained from the olive groves of the Kuzuini Region of Kilis Province, Turkey.

Sensory Analysis:

1. Bitterness* and pungency** are high, fruity*** is medium.

2. The taste of black pepper and bitter chocolate is felt.

3. It has the feeling of green tea, chamomile.

Recommended Daily Intake: 1 tablespoon (10 ml)

Energy Value: 760 cal / 100 g

* Bitterness is the characteristic taste of olive oil. The degree of bitterness varies depending on how ripe the olive is.
**Pungency is the burning sensation in the nasal passages when olive oil is consumed.
***Fruity is the characteristic oil smell felt at the base of the nose, which varies according to the olive variety.



Warnings

- Keep your olive oil closed in a cool and dry environment out of light.


Other Information

When you taste MASMANA's cold-pressed, high-polyphenol, extra-virgin olive oil, you feel strong bitterness and pungency.

Why is it important for olive oil to have bitterneess, pungency and fruity properties? Why are we looking for these features?

Because the three most important features of a good olive oil in tasting are bitterness, pungency and fruity. If an olive oil has these three features together, it is defined as a good olive oil.

Bitterness is a characteristic of fresh olive oil. Although the degree of bitterness varies depending on how ripe the olive is, the bitterness rate is higher in olive oils obtained during the 'early harvest' period. When you take olive oil in your mouth, if you feel bitterness in your tongue and a burning sensation in your nose, this is a good sign. The bitterness in olive oil is one of the best proofs of its high polyphenol content.

The most important feature that makes olive oil so miraculous is the polyphenols it contains. Polyphenols are actually natural chemicals found in plants. Olive oil contains very valuable polyphenols, in other words antioxidants, that protect the body against cancer, delay aging and strengthen the immune system. This makes olive oil very valuable for human health.

Pungency, if you feel a burning sensation in your throat when you drink olive oil, it is a sign of good olive oil. Burningness in olive oil is one of the proofs that it contains high polyphenols.

Fuity, when you smell and drink olive oil, if you feel the scents of meadow, grass, green tomatoes, green almonds, arugula, strawberries, and peaches, this is a sign of good olive oil. If you have all the bitterness, pungency and fruity properties together, you have bought a wonderful olive oil.

In Masmana Olive Oil with High Polyphenols, you can feel the bitterness and pungency at the high level and the fruitiness at the medium level. When bitter, we are not talking about a bad bitterness, we are talking about the taste of 'bitter chocolate'. This taste is the most prominent feature of the 'Kilis Yağlık' olive variety.

Some consumers consider strong bitterness and pungency to be a defect. But this is just one of the 'many misconceptions' about olive oil.

The ratio of bitterness and pungency may differ according to the olive fruity levels. High polyphenol oil cannot be obtained from every early olive variety. This is a situation that varies depending on the olive variety.

Kilis Yağlık olive variety is rich in phenolic components. Therefore, the early harvest, cold-pressed olive oil obtained from the Kilis Yağlık Olive Variety gives strong spice and bitter sensations. As Masmana, we only obtain olive oil from the Kilis Yağlık olive variety.

MASMANA High Polyphenol Olive Oil naturally;

- Regulating cholesterol and blood pressure
- Strengthening the immune system
- Prevention of cardiovascular diseases
- Improvement of allergy symptoms
- To control blood sugar level
- Sensitive digestive system protection
- Reducing and treating inflammation
- Protection of the nervous system

contributes.


This olive oil has been awarded the following awards in international olive oil competitions.

- GOLD MEDAL in 2021 Monocultivar Olive Oil Competition (Olive oil produced from a single type of olive) held in Milan, Italy and managed by the famous Italian Gourmet Gino Celletti

- SILVER MEDAL in 2021 Olive Japan International Extra Virgin Olive Oil Competition

- SILVER MEDAL in 2021 London International Olive Oil Competitions
The product is Masmana's cold pressed, high polyphenol, natural extra virgin olive oil.

Product Description: Extra Virgin Olive Oil

Ingredients : 100% Olive Oil (Our product does not contain additives and preservatives, no artificial flavors)

Amount of Polyphenol: 770 mg/kg (in tyrosol) at the production date (COI/T.20 DOC.29 with HPLC-UV device)

Acid Value: The acid value measured during bottling is 0.3%. (as free fatty acid oleic acid)

Olive Type: Kilis Yağlık

Cultivation: Natural, no pesticides were used.

Processing: Cold Pressed (below 27°C), olives are processed within 4 hours after harveting.

Harvest Period: Medium Harvest (15-20 November)

Expiry Date: August 2023

Source : Obtained from the olive groves of the Kuzuini Region of Kilis Province, Turkey.

Sensory Analysis:

1. Bitterness* and pungency** are high, fruity*** is medium.

2. The taste of black pepper and bitter chocolate is felt.

3. It has the feeling of green tea, chamomile.

Recommended Daily Intake: 1 tablespoon (10 ml)

Energy Value: 760 cal / 100 g

* Bitterness is the characteristic taste of olive oil. The degree of bitterness varies depending on how ripe the olive is.
**Pungency is the burning sensation in the nasal passages when olive oil is consumed.
***Fruity is the characteristic oil smell felt at the base of the nose, which varies according to the olive variety.



Warnings

- Keep your olive oil closed in a cool and dry environment out of light.


Other Information

When you taste MASMANA's cold-pressed, high-polyphenol, extra-virgin olive oil, you feel strong bitterness and pungency.

Why is it important for olive oil to have bitterneess, pungency and fruity properties? Why are we looking for these features?

Because the three most important features of a good olive oil in tasting are bitterness, pungency and fruity. If an olive oil has these three features together, it is defined as a good olive oil.

Bitterness is a characteristic of fresh olive oil. Although the degree of bitterness varies depending on how ripe the olive is, the bitterness rate is higher in olive oils obtained during the 'early harvest' period. When you take olive oil in your mouth, if you feel bitterness in your tongue and a burning sensation in your nose, this is a good sign. The bitterness in olive oil is one of the best proofs of its high polyphenol content.

The most important feature that makes olive oil so miraculous is the polyphenols it contains. Polyphenols are actually natural chemicals found in plants. Olive oil contains very valuable polyphenols, in other words antioxidants, that protect the body against cancer, delay aging and strengthen the immune system. This makes olive oil very valuable for human health.

Pungency, if you feel a burning sensation in your throat when you drink olive oil, it is a sign of good olive oil. Burningness in olive oil is one of the proofs that it contains high polyphenols.

Fuity, when you smell and drink olive oil, if you feel the scents of meadow, grass, green tomatoes, green almonds, arugula, strawberries, and peaches, this is a sign of good olive oil. If you have all the bitterness, pungency and fruity properties together, you have bought a wonderful olive oil.

In Masmana Olive Oil with High Polyphenols, you can feel the bitterness and pungency at the high level and the fruitiness at the medium level. When bitter, we are not talking about a bad bitterness, we are talking about the taste of 'bitter chocolate'. This taste is the most prominent feature of the 'Kilis Yağlık' olive variety.

Some consumers consider strong bitterness and pungency to be a defect. But this is just one of the 'many misconceptions' about olive oil.

The ratio of bitterness and pungency may differ according to the olive fruity levels. High polyphenol oil cannot be obtained from every early olive variety. This is a situation that varies depending on the olive variety.

Kilis Yağlık olive variety is rich in phenolic components. Therefore, the early harvest, cold-pressed olive oil obtained from the Kilis Yağlık Olive Variety gives strong spice and bitter sensations. As Masmana, we only obtain olive oil from the Kilis Yağlık olive variety.

MASMANA High Polyphenol Olive Oil naturally;

- Regulating cholesterol and blood pressure
- Strengthening the immune system
- Prevention of cardiovascular diseases
- Improvement of allergy symptoms
- To control blood sugar level
- Sensitive digestive system protection
- Reducing and treating inflammation
- Protection of the nervous system

contributes.


This olive oil has been awarded the following awards in international olive oil competitions.

- GOLD MEDAL in 2021 Monocultivar Olive Oil Competition (Olive oil produced from a single type of olive) held in Milan, Italy and managed by the famous Italian Gourmet Gino Celletti

- SILVER MEDAL in 2021 Olive Japan International Extra Virgin Olive Oil Competition

- SILVER MEDAL in 2021 London International Olive Oil Competitions
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