What makes Laleli oil high Quality Back to Main

The quality of olive oil can be determined both quantitatively and qualitatively.

Analytical methods quantitatively measure the level of chemical degradation expressed as follows :-

Free Acidity

Refers to weight percentage content of free oleic acid. As the oil degrades, more fatty acids become free from the glycerides and the free acidity level is increased.

Peroxide Level

Refers to weight percentage of peroxide  which is produced when the oil is oxidized (rancid).

The quality of olive oil is also discerned qualitatively by its organoleptic characteristics. Tastes of mild bitter, pungent, fresh, aromatic and fruity are some of the desirable traits associated with good organoleptic qualities. On the other hand, tastes of strong bitter, earthy, rancid or flat are undesired and signs of inferior quality oil.


THE QUANTITATIVE AND QUALITATIVE ASPECTS OF OLIVE OIL ARE ATTRIBUTABLE TO:-

  • REGION THE OLIVE TREES ARE GROWN
  • HARVESTING METHODS
  • PROCESSING TECHNIQUES
  • STORAGE CONDITION
  • BOTTLING METHOD



  • The vision and commitment of the founder of LALELI Olive Oil, Dr. Yahya R. Laleli is not only to meet the international standard but also to produce olive oil attaining the lowest free acidity and peroxide level.


    This has been achieved by the following factors:-


    * All LALELI olive trees are grown in the Edremit Bay, a region well-known for producing one of the best olives in the world. They are grown on the Laleli estates and non-genetically modified (GMO-free).
    * LALELI Olive Oil preferentially uses fruits from early harvest. Whilst early harvest unripe fruits have much lower oil content, they contain higher contents of antioxidants and nutrients. Cold Press process is employed without chemicals added to preserve the best nutritional values.
    *

    Olives are hand-picked to ensure no damage. Fruits that have fallen on the ground will yield unpleasant earthy taste. The olives are then processed within 24 hours to minimize oxidation.

    * Oil is stored in nitrogen-controlled stainless steel tanks to maintain its organoleptic characteristics and antioxidant values. All bottling are done onsite at the factory (Estate-Bottled).
    * Products and processes are subject to the highest standards of hygiene, quality control and laboratory analysis, and exceed standards prescribed by the International Olive Oil Council and Turkish Institute of Standards.

    The quality of LALELI Olive Oil has been internationally recognized in many competitions. Various LALELI Olive Oil products have bagged more than 13 international awards over the last 5 years, the most recent being the Gold Medal for its Extra Virgin Olive Oil in World Specialty Commodities Cultures d’Exception (World Edible Oils Contest 2005) in Paris.