Akarca Farm Organic Cold Pressed Extra Virgin Milas Memecik Olive Oil  For Daily Drinking Shots – Ultra High Polyphenols

Akarca Farm Organic Cold Pressed Milas Memecik Extra Virgin Olive Oils are produced exclusively from organically certified Milas Memecik variety olives grown at Akarca Farm. The Memecik olive, native to the Milas region, is known for its intense olive flavor and stands out among olive varieties in Turkey and worldwide for its high polyphenol content.

We strongly recommend consuming this olive oil raw, as it can elevate your culinary creativity and create unforgettable flavors. You can test its exceptional quality yourself by simply dipping crispy bread into this magnificent olive oil.

With this olive oil, you possess a product in a category that can compete head-to-head for gold medals in international olive oil competitions. This olive oil is now truly in the "Champions League" class.

This product offers a full-bodied and high intensity olive oil tasting experience. Its bitter and pungent characteristics are above normal levels. Therefore, it pairs excellently with dishes that have intense and rich flavors and character, such as garlic, boiled potatoes, flame-grilled red meats, pasta sauces, aged cheeses, seafood paella and other shellfish, bitter greens (e.g., arugula, mustard greens, broccoli), and heavily spiced dishes.

Moreover, this product stands out not only for its memorable aroma but also for its health benefits and high antioxidant values. According to European Food Safety Authority (EFSA) regulations, it contains sufficient levels of phenols - the true miracle of olive oil - and other beneficial compounds to be classified as a functional health food.

Akarca Farm and Akarca Farm Processing Facilities hold organic certifications from Turkey, the European Union, and the United States of America.

OLIVE OIL PRODUCTION EXPERTISE

Cold pressing quality requires scientifically-based precise control at every stage of the process.

HARVEST AND INITIAL PROCESSING

Our organically certified olives are carefully cold-pressed within 12 hours of harvest at our state-of-the-art organically certified Akarca Farm pressing facilities. During the pressing process, olives are pressed without adding water to the olive paste. Throughout this process, the olive paste temperature is carefully controlled to achieve the optimal ratio of aroma/finesse/excellence and polyphenol content.

SCIENTIFIC BASIS OF TEMPERATURE CONTROL

Olives are transformed into paste while at low temperature. Cold pressing is essential as the flavonoids and polyphenols that give olive oil its aroma is highly sensitive to high temperatures. In this respect, 28⁰C is a critical temperature threshold. Conversely, if the paste temperature falls below 20⁰C, enzyme activation remains almost zero, resulting in stunted polyphenol and flavor extraction.

PRECISE TEMPERATURE CONTROL AND MONITORING

Cold pressing is conducted targeting a paste temperature between 21–26⁰C. To achieve this:

• Temperature measurements of individual olive batches are recorded before processing
• Panel indicator temperatures are continuously monitored
• Decanter output temperatures for each pressed batch are separately measured and controlled

Through this multi-point measurement and control system, we maintain the strictest possible control over paste temperatures in the malaxer to obtain the best possible product.

MALAXATION PROCESS

The olive paste is kept in the malaxer for the optimal duration of 20-25 minutes before proceeding to the decanter pressing process. This time control is critically important for olive oil quality.

SENSORY CHARACTERISTICS OF HIGH POLYPHENOL OLIVE OIL

In olive oil, polyphenols manifest themselves through sensory characteristics of bitterness and pungency. These two qualities indicate that the olive oil was produced from green (early harvest) olives.

Bitterness can be considered an indicator of both the overall concentration of polyphenols and particularly the high levels of oleuropein.

Pungency manifests as a tickling and/or coughing reflex originating from a small point at the back of the tongue, where the throat and mouth meet. This sensation is caused by oleocanthal, a phenolic compound in olive oil that exhibits anti-inflammatory effects similar to ibuprofen.

The pronounced presence and intensity of both bitterness and pungency serves as an indicator of high polyphenol content.

Our 2024/2025 harvest olive oil offers a balanced ratio of bitterness, pungency, and fruitiness. The olive oil presents pleasant and intense aromatic notes/tastes of freshly cut grass, arugula, green plum, green apple, bitter almond, artichoke, and black pepper.

2024/2025 harvest From this year's harvest, Akarca Farm Milas Memecik Organic Cold Pressed Early Harvest Drinking Olive Oil - Very High Polyphenol contains high polyphenol values according to EU standards, with a polyphenol content of 500 mg/kg and above. This early harvest olive oil is produced at a ratio of 1 kg olive oil from 10 - 14 kg olives.

OUR QUALITY ASSURANCE

The 2024/2025 harvest olive oil offers a balanced ratio of bitterness, pungency, and fruitiness. The olive oil presents delightful aromatic notes/tastes of freshly cut grass, arugula, green plum, green apple, bitter almond, artichoke, and black pepper.

The olive oil bottles used are premium quality special-order Italian olive oil bottles, dark-colored to protect the olive oil from light exposure. Olive oil degradation occurs 10 times faster when exposed to light compared to oxygen exposure.

Akarca Farm organic certification number: TR-OT-003-180575

Important Note: Label designs are being updated, and the labels on your product may differ from those shown.

OLIVE OIL & HEALTH

EFSA CERTIFICATION AND PHENOLIC COMPOUNDS

The European Food Safety Authority (EFSA) has officially recognized that hydroxytyrosol or tyrosol (phenolic compounds found in olive oil) content of 250 mg/kg or higher can be considered an indicator of total phenolic compounds in olive oil (COMMISSION REGULATION (EU) No 432/2012) and has designated it as a functional health food.

POLYPHENOL PROFILE IN OLIVE OIL

Olive oil contains numerous polyphenol varieties, and the measurement of its high phenolic content is conducted through analysis of hydroxytyrosol or tyrosol levels as an indicator.

While olive oil contains many phenolic compounds, there are three predominant types: * Phenolic acids (Hydroxytyrosol & Tyrosols, with oleocanthal & oleacein as their main derivatives in olive oil) * Secoiridoids (oleuropein) * Tocopherols

These polyphenols are responsible for olive oil’s miraculous health effects.

FUNDAMENTAL MECHANISM OF ACTION

Antioxidant Effect and Oxidation Resistance These molecules primarily function as radical scavengers (anti-oxidants) and provide resistance against oxidation. They are also effective in protecting against sunburn, lowering high cholesterol and blood pressure, and reducing heart disease risk.

LDL Oxidation and Clinical Significance These polyphenols in olive oil have a preventive effect on low-density lipoprotein oxidation. LDL oxidation is thought to play a role in numerous diseases including coronary artery disease (CAD), diabetes mellitus (DM), renovascular syndrome, uremia, acute infection, preeclampsia, antiphospholipid syndrome (APS), metabolic syndrome (MS), myocardial infarction (MI), and systemic lupus erythematosus (SLE) (Turkiye Klinikleri J Med Sci. 2005;25(1):73-84).

BROAD SPECTRUM PROTECTIVE EFFECTS Additionally, it has anti-viral, anti-microbial, and anti-inflammatory effects. It is also thought to increase aging tolerance, providing resistance against the effects of age-related diseases. (Cell Cycle. 2013 Feb 15; 12(4): 555–578. doi: 10.4161/cc.23756).