KAVLAK ZEYTIN SANAYI VE TICARET LIMITED SIRKETI

Olive and olive oil production which started from 1900 until present day and from the divorce started to our production under the name of KAVLAK GIDA starting from 1964. By 2016 Kavlak Zeytin Sanayi ve Tic.Ltd.Sti. We serve our esteemed customers in Gemlik, Bursa.Our company has been working with 60 tons of olive processing capacity in Continue system in 1999, today it has 300 ton capacity. While giving some of production to the national olive companies, the special productions are named as Kavlak Olive and Olive Oil, 2 stores in Istanbul Izmir Motorway Gemlik Oksijen 68 Facilities, 1 Store (Factory Sales Store) in Gemlik Parsbey Mahallesi, 1 Store in Gemlik Istiklal Caddesi and 80 of our staff. Our aim is to reach the highest level of service to the olive and olive oil sector and to appeal to the best taste of the consumers taste with more than 200 kinds of products.Our quality is in ISO22000,2005 and GMP food safety standards.CONTINUE SYSTEM OLIVE OIL PRODUCTIONToday, olive oil production system is the most used. Olives in turn; cleaning, breaking, kneading (malasation) and oil separation processes.1.Cleaning: It is important to clean the olives for quality and equipment safety. Olives are washed in the automatic washing machine and purified from elements such as insects, leaves, branches, stones and soil.2.Crushing: Cleaned olives are transported to the crusher by automatic conveyor. (In classical systems, granitic stone mills are used, whereas in Continuous Systems, metal crushers are used due to automation suitability.) The crusher converts incoming olives into dough.3.Kneading: Olive dough from crusher is kneaded for 90 minutes at 20 25 C in the so called malaxer system. This ensures that the fat is separated from the cells and brought to a confluence which will allow it to be removed from the dough.4.Separation: Once the olive dough reaches the decomposing consistency, Deodorant is delivered from the malax. The decanter separates the phases (karasu), pulp (pyri) and oil in this paste by centrifugation technique. Water and rice are sent to their own store. The olive oil that emerges is conveyed to the separator. Final step, it is separated from the olive particles by centrifugation and filtered.The olive oil produced is kept in special chrome tanks.COLD PRESSED OLIVE OIL PRODUCTIONCold Pressed Olive oil is pure olive oil extracted with the physical pressing of olive in stone mills. Olives, which are made into stone pulp, are pressed and the olive oil is separated.Cold Pressed Olive oil is produced after a long and laborious process. Stones turning around their own axes crush the olives in the treasury and pulverize them. The olives that become dough are laid on special porous sacks. Olives are placed in the hydraulic prese with 360 bar pressure on the cuddles of the dough. The presses slowly close to tighten the olive dough in the hand. During compaction, the stone prese from the bags will slowly infiltrate the olive oil and accumulate in the lower chamber. Thus a very large portion of olive oil in the dough is taken. This traditional production method requires a lot of labor and human power, so it is low capacity and costly. Cold pressed olive oil production has decreased considerably today. Kavlak Olive Industry presents Cold Pressed Olive Oil to our valued customers with freshness and purity of the first day.Cold Pressed Olive Oil;1.It doesn't contain any additives and preservatives.2.Free fatty acid content in it is at most 0.8% (oleic acid) level.3.Freezing below 5C. Cold Tumbling Cold Pressed does not affect the resolution quality of olive oil.4.Keep away from sunlight and heat.5.Production, expiry date, lot number are written on the bottle.6.Produced in accordance with the Ministry of Food, Agriculture and Livestock, Turkish Food Codex Edible Olive Oil Notification.