Flavors Collection Andrico
Chili - Garlic - Rosemary - Lemon Flavored Olive Oil
Region: Akhisar (Aegean Coast of Turkey)
Types of Olives: Trilye, Uslu, Edremit, Early Harvest Domat
Our Early Harvest Domat olive oils, which we have obtained from Domat-type olives unique to the Akhisar region.
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Cold Pressed: < 24°C
At Savory, we take great care in the production of our olive oil. Our olives are carefully selected and squeezed in conditions not exceeding 24 C degrees. We ensure that our olives enter production within 4 hours of harvesting and are stored in special steel chrome tanks to preserve their aroma and beneficial components.
High Polyphenol
As they are pressed in a cold and completely closed system, olives preserve the Polyphenols they contain and thus increase the health of our oils as much as possible.
Acidity: 0,65% - 0,75%
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Filtered and Unfiltered Options
The products produced in our factory can be offered with or without a filter, according to the consumer's request. Our standard products are offered in a filtered form unless otherwise stated.
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Package Option: Dorica 250 ml, Dorica 500 ml, Dorica 750 ml
Description of Flavoured Infused Olive Oil
Unlike our Infused Olive Oils, it has gone through a process of having flavor added to the olive oil after it has been made Infused Olive Oils are made with the freshest extra virgin olive oils available. It is delicious on a salad of fresh greens, or a simple pasta toss. It also wonderfully complements red and white meats, seafood, and vegetables. SAVORY® is made through a proprietary process of blending all-natural organic flavors with one of our mild-medium intensity ultra-premium Extra-Virgin Olive Oils. Unlike many typical store-bought brands which use artificially flavored, canola oil-laced olive oil, SAVORY® uses only pure 100% natural organic flavors. Also, notice SAVORY® no longer uses the term EVOO when referring to these olive oils because technically speaking once our ultra-premium EVOO is infused it can no longer be termed an EVOO by definition. Rest assured the base olive oils for these infusions are 100% pure, fresh, chemistry profiled, and ultra-premium Create your own salad dressings, marinades, desserts or use in baking applications.
Production Method of Flavoured Olive Oil
Olive Oil is produced after a long and laborious process. It is pure olive oil that is crushed in olive stone mills. When we compare the olive oil produced in this way with other olive oils, it can be said that it is richer in terms of the values used in production. Olive Oil does not contain any additives or preservatives, Free fatty acid in olive oil is up to 0.8%. This is the traditional method of production and the product is extremely natural and healthy.
In contrast to the traditional olive oil production model, the production with a 2-phase decanter and 3-phase decanter is an extremely modern production model. The remaining core, shell, and pulp, after the squeezing of the olives, constitute the wastes in the pyrin decanter model.
Because water is added to the decanter in the 3-phase production system, most of the phenolic compounds pass into the decanter wastewater. However, in the 2-phase production system, most of the phenolic compounds remain in olive oil since there is no water inlet.
However, in the production of the 2-phase decanter, most of the water-soluble polyphenols, which are natural antioxidants, are formed, thus producing more durable olive oil.
We are able to produce in the form of the 2-phase decanter and 3-phase decanter in line with the expectations of our customers except for traditional production model.
