Anasella Olive Oil, Zeytinyağı, Anasella, Doğal, Sağlık, Kalite,

Organik, Sofra, Besin Değeri, Lezzet, Yağ Asitleri, Hasat,

Sızma, Yemek, Şişe, Sağlık Yararları, Mutfak

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Production

Production

During harvest, our green olives are carefully picked (mechanically) without causing any damage to the tree or fruit. To prevent excessive exposure to sunlight, fermentation and a negative impact on quality, the olives are very quickly moved to the next phase of production. Once the olives have been cleaned and crushed, the resulting ‘dough’ is cold-pressed to extract extra-virgin oil. Final stages include filtration and bottling. 

Production

Any olives (or olive oil) that are stored are kept in the appropriate conditions for optimal preservation. 
Chemicals are not used.