Harvest is the long-awaited moment of the year. Each olive variety has its own unique ripening period. Early harvest, which begins in the last week of September and continues until the last week of October, starts when the sun loses its intensity in the late afternoon and ends with the first light of day. Memecik olives, harvested entirely by hand and with the help of small brushes, are immediately transported to the cold storage. Once they reach a temperature of 10°C, they are directed to the milling process.
The malaxers are positioned vertically, ensuring that during tank filling, friction is minimized and the paste does not overheat. The olive paste is cooled in a heat exchanger to a maximum of 19–20°C. During malaxation, nitrogen is introduced into the tank, cutting off contact with oxygen. The kneading time is kept to a minimum before the process is completed.
The storage and bottling of the oil are carried out under nitrogen, providing greater safety during preservation. Tulivya olive oil is analyzed by the Aydın Chamber of Commerce laboratories and tasted by expert tasters.
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