WHY FORA OLIVE OIL

Olive Oil quality begins with harvest and continues with crushing/pressing and bottling. Harvesting period differs among different regions and the quality of the olive oil is directly related with the appropriate harvesting time. Antgıda has a strong and effective control over harvesting regions. Within 24 hours after the harvest, olives enter into the process and olive oil is extracted by cold press techniques without using any heat tratment and chemical application. If the process technique is poor, it’s not possible to get good olive oil even from the best olive of the world. To get a high quality olive oil you need degustation experts, who closely monitor and control every stage of the production. These experts minimize the quality defects and get the best quality product by mixing different olive oils if necessary. In other words, they are a guarantee for a perfect taste.

Antgıda is proud to have the best degustators of the country and who are the best assurance of high quality of Fora Olive Oil