Turkey’s leading producers of olive oil
Cultivating the Fruit
First and one of the most important steps in Olive Oil production is the cultivation. Cultivation of Olive Oil has to be done in a perfect manner to ensure top quality of the end product. Use of correct agricultural techniques, technologies, fertilizers, and irrigation determines the condition of the oilves. As Palamidas, we give extra care to our Olive gardens which are situated in Akhisar Turkey, a city in the Aegean Coast. Owning more than 10000 olive trees and even more contracted farmers, we make sure that every attention to detail is given during cultivation. Certifies by the Turkish government in “Good Agricultural Practices“, our use of minimal but essential use of fertilizers, environmentally friendly underground irrigation systems and cutting edge technology machinery ensures excellence in the end product.
Harvesting the Fruit
Harvesting season is one of the most cherished time of the year for us olive producers. When this time of the year comes we start our laborious task of hand picking our olives. There are two seperate harvest seasons for Palamidas. One is called the Early Harvest, when selected gardens are hand picked for our Early Harvest Premium Quality Extra Virgin Olive Oil products. During this time olives are gathered only by hand to minimize any harm done to the fruit and to ensure the quality of the end product. The Early Harvest starts in the late days of September when the olives are still bright green and ends in mid October. The second harvest season starts in mid October and continues until the early days of January. This is when the majority of the gardens are picked. Olives that are obtained during this period are still high quality, the only difference is that olives are ripe to be pressed as well as ready to be consumed as table olives.
Production Phase
One of the most crucial aspects of excellence in production is to process olives on the day of their harvest. We make sure to transport our olives to the factory as soon as they are picked. First they are stored in a cooling room to prevent heat in the olives. After this the production starts. Our German made GEA Westphalia pressing line is a one of a kind pressing unit. First the olives are crushed, then the olive dough is kneaded in mixing tanks. After some time in the mixing tanks, now mellowed dough is run through a decanter. In the decanter, solids and liquids (Water and Oil) are seperated. Finally, liquids are seperated in a seperator, resulting in a golden green oil. During these phases, our machinery is cooled with running water to keep the temperature of the produce under 27° Centigrades. Thus we achieve true Cold-Press in all our products.
Storage and Bottling
After storing the Olive Oil in chrome tanks for some time to ensure settling of solids, the oil is filtered to get rid of the remaining solid particles. All our products are stored in chrome tanks and are tooped with Nitrogen gas to prevent any contact with oxygen. Our storage facility is climate controlled to ensure the highest quality conditions for our products. Filling is done hand free in a rotary machine that is capable of filling 800-1000 units per hour. As Palamidas we refrain from filling our products to store them bottled. We make sure that our Cold-Pressed Olive Oil stays as fresh as the first day of pressing by storing them in chrome tanks as long as possible.
OUR PRODUCTS
Extra Virgin Olive Oil
Palamidas Extra Virgin Olive Oil” is our standard olive oil. Just like Cold-Pressed,olives are picked by hand from our own olive gardens and processed with extra care. Our extra Virgin Olive Oil is pressed in ideal temperatures to produce a golden green oil that can retain its olive flavor.Very specific standards have to be met for an olive oil to receive the label Extra Virgin. This type of oil is best used in salad dressings, seasonings and raw consumption but can be also used in cooking
Pure Olive Oil
Pure olive oil is a blend of extra virgin olive oil and processed oils. Light oils are often processed and refined, which strips down the color as well as the flavor. Processing makes the oil last longer, and it also makes it possible to heat the oil to a higher temperature, which is good for cooking.
Virgin Olive Oil
That said, most people agree that extra virgin olive oil is incredibly healthy. Studies show that the fatty acids and antioxidants in olive oil can offer some powerful health benefits, including a reduced risk of heart disease
Olive Pomace Oil
Pomace Oil is a type of oil that is refined from pomace of olive oil. This type of oil is best for frying purposes for it has a high smoke point.