Produced and certified according to organic farming methods without any use of chemical fertilizers and pesticides; products which are produced of Gem-
lik type olives in special product lines without any use of preservatives or caustic and exposed to natural fermentation. To qualify a product as organic,
olive tree grown in pure soil should be awMonth from the industrial and environmental pollution and especially should not be involved in agricultural
activities in which chemicals and fertilizers are used. All steps carried out from the garden that Olive Home Organic Olives are grown to the consumption
of the consumer are supervised by a certification institution.
Olive Home Organic Olive Oil is produced in special production lines with no permission to mixtures, from the olives grown according to organic farming
methods without any use of chemical fertilizers and perticides.Organically grown olives are recorded during pick up phase, olive oil pressing and packaging
procedures are inspected by certification companies according to the international quality control conditions.Since it is the closest natural food source to
breast milk, Olive Home Organic Natural Extra Virgin olive oil is used for infant and child nutrition.
Olive Processing Techniques
Natural Black/Multicolored Salted Table Olive Production
· Black and blackish olives are picked up by hand harvested when matured.
· Sized in machine and classified according to their grain size.
· Olives are put into separate pools according to their grain size and pressed.
· They are salted and left for fermentation.
· Salt is circulatedin certain periods andfermentation controls are made.
· Olives sweetened are taken out of the pools and separated according their grain size.
· Packaged after stem sorting, washing,selecting and sorting.
Oily Salted Olive Production
· Natural/Multicolored olives are taken out the pools and classified according to their grain size after their fermentation is complete.
· After stem sorting,washing, cleaning and selection processes olives are left for skin-drying.
· After skin-drying olives are oiled and packaged.
Dry Saddle Olive Production
· Black olives are taken out the pools and classified according to their grain size after their fermentation is complete.
· After stem sorting,washing, cleaning andselection processes olives are warmed at a certain temperature and time in drying oven.
· After drying products are conveyed to the cooling unit and left for cooling.
· After sorting and selection olives are oiled and packaged.
Oily Saddle Olive Production
· Curled, strong structured raw black olive is used for this production.
· Olives are washed and put in plastic bins with salt.
· Bins are closed after corn oil is added.
· Closed bins are laid over their side and rotated in certain periods.
· Sweetening lasts 3-4 months.
· In the end of the period sweetening control is made and the olives sweetened are conveyed to the production.
· After stem sorting, sizing, sorting and selection olives are packaged.
Coctail,Cracked,Stuffed Green Olive Production
· Olives are picked up in yellow maturity period ( september), sized and separated according to the grain size.
· Olives in caliber base are taken into tanks and alkaline solution is added.
