Jar Olivias Original 4.25 kg

Our OliveOilsLand® branded Olive Oils, which are produced with Cold pressing technique in our facility where the food safety standards are protected at the highest level and in stainless steel tanks contact with air, feels pleasant in your palate with its unique taste. It is also called The Aegean Olive Oil's Flavour among the people A natural Extra Virgin Olive Oil with a high content of vitamins, aroma, polyphenols and antioxidants is obtained by storing under nitrogen gas and bottling away from light and oxygen. Quality control activities are planned and developed in accordance with ISO 9001 Quality Management System in all processes from harvest to reaching consumer.

Our vegetal fillers are composed of either olive stone flour or walnut shell flour. They are intended for the following industries: Fillers for glues: phenolics, melamine Fillers for solid explosives (public works) Fillers for bakelite/melamine-molding powder Insulation for wood-fired oven (Dusting flour to be used between something to bake and oven) Herbalism Brick alveolation and refractory materials Insulation for small foundry molds Additives for dosing vitamins in animal feed Petroleum industry: drilling mud Our product is sold in a 25kg bag or 1-ton big bag. Below is our list of products by grain size and average density: Insulation: from 0.10 to 0.315mm - from 550 to 650gr/L 100/200: from 0.10 to 0.20mm - from 470 to 570gr/L CN250: from 0 to 0.315mm - from 520 to 640gr/L CN200: from 0 to 0.20mm - from 520 to 640gr/L CN180: from 0 to 0.18mm - from 480 to 580gr/L CN100: from 0 to 0.10mm - from 450 to 520gr/L

Arbekina is a traditional Spanish olive variety, known for its excellent olive oil, aroma and fruity taste, without bitterness. It is a relatively small tree with small and aromatic fruits that are suitable for dense planting. The tree adapts to different climatic conditions and thrives in different soil types, is pest-resistant and tolerant to salinity. The Spanish olive cultivation is characterized as overproductive and resistant to low temperatures up to -18 ° C. The Arbekina variety allows fast entry into production, even from the 2nd year of planting, has very high production potential and is resistant to low temperatures.

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing