Fortuna Olive

	Our Production
	The quality and the taste of olive oil are determined firstly by the type of olive, the soil it is grown on and the climate.But techniques applied during the production stages, starting from depitting the pulp till getting the oil enaches the quality and extends the shelf-life of olive oil. Water, light and tannins effect the quality, taste, shef-life and antioxidants of olive oil.

•	The early harvest olives which are grown in our olive grove; without chemical fertilizers and agricultural pesticides which are harmful to human health and ecological system,are hand picked and separated according to type and location, pits are removed from the pulp of the olives and processed the same day.
•	Do not contain negative effects of pits.
•	During processing no water added or heat over 28C applied to the pulp.
•	Our two-step NEW ECOLOGICAL SYSTEM is used
•	Have no contact with light during milling or storage stages
•	Are stored between 18-20 C.
•	Natural cellulose filter is used.
•	Contain natural antioxidants in high concentration.
•	Have lower level of acid. Do not irritate the throat and the stomach
•	With its better chemical and organoleptic characteristics, unique color and taste , it is today's PERFECT and the PUREST olive oil according to the laboratory test results and assayers.
•	Since we separate all leaves during selection, washing and pitting stages, our olive oil does not get rancid caused by chloropyll. It has long shelf-life.

	The locations and types of olives used:

	Location	Type
1.	Kekliktepe - Urla - Izmir	Edremit (Ayvalık)
2.	Kekliktepe - Urla - Izmir	Erkence (Hurma)
3.	Ancın - Çine - Aydın	Memecik
4.	Kekliktepe - Urla - Izmir	Tirilye (Gemlik)
5.	Kekliktepe - Urla - Izmir	Domat