Behind the mystique of Turkish olive oil

This article was featured on MSN, it is an interesting article that I wanted to share with you all.  It entails a lot interesting points in regards to Turkey and Turkish Olive Oils. Enjoy Reading!

Behind the mystique of Turkish Olive Oil

By Sam Gugino
Special to MSN

You’ve probably consumed Turkish olive oil on a number of occasions and
don’t even know it. How’s that? Turkey is the fourth- or fifth-largest
producer of olive oil in the world, after Spain, Italy, Greece, and
sometimes Tunisia, depending on the harvest. But as with much of the olive
oil in Spain and Tunisia, Turkish olive oil is often sent to Italy to be
repackaged and sold as if it were Italian olive oil.

Then there are brands such as Cavallo d’Oro, which sounds very Italian. But
this is a Turkish oil that was shipped to the United States and given an
Italian name to make it easier to sell. After all, most Americans when faced
with a choice would buy an Italian olive oil — or one that sounds like an
Italian olive oil — in a heartbeat over a Turkish olive oil (or Spanish, or
Greek or Tunisian oil for that matter).

On a trip to Turkey in April 2000, I was amazed to find out how many olive
oil containers with labels that look very Italian actually contain Turkish
olive oil. At Taris, the largest olive oil producer in Turkey, there was an
entire room containing cans and bottles with names like Bella, Giorgio,
Selesta, Antonia — Turkish oils all.

But organizations such as the European Economic Community and the
International Olive Oil Council (of which Italy is a member but Turkey is
not) and the World Customs Organization are changing all that. As a result
of their efforts, we are starting to see the origins of olive oils on cans
and bottles, albeit in very fine print.

But that’s only half the battle. The other half is to put Turkish names on
Turkish oils to be sold in the United States. In this regard, Turkey is
moving in the same direction as Spain, though it is several years behind.
While still selling olive oil to Italian and American producers, who will
repackage it, Spain is increasingly keeping its best oils for Spanish
labels. At the time of my trip, I was told that the only Turkish-labeled
olive oil in the United States was made by Taris. Subsequently, I was sent a
bottle of Olive Farm olive oil, an estate-bottled Turkish oil. You can buy
it by mail order at 1-888-380-8018.

Behind Extra Virgin Oil

How good is Turkish olive oil? In general, the oils I tasted were quite
pleasant but not exceptional. They are the kind of oils you would use for
everyday cooking, especially since the price is generally reasonable.
Ironically, the two best oils I sampled are not yet available in the United
States. One is from one of the largest producers of table olives in Turkey,
Ardes, which sells most of its olives to Europe, especially Germany. The
brand name of the Ardes olive oil is Zeyno and it is sold only in two
company stores, one in the city of Izmir, the other in Istanbul.

The second oil is made by Dr. Yahya Laleli, who is as passionate about
making olive oil as Robert Mondavi is about making wine. Laleli, who is a
physician and owns a laboratory testing company, has bought small olive
presses and other equipment from Italy. He has also had his oil tested by
the Amministrazione Provinciale di Siena in Tuscany to verify that the oil
meets Italian standards as extra virgin oil.

(Extra virgin oil must have less than 1 percent oleic acid, a
monounsaturated fatty acid that studies show lowers overall blood
cholesterol and raises high-density lipoproteins, or the “good” component of
cholesterol. Oils that have between 1 percent and 3 percent oleic acid are
considered to be virgin oils. Oils previously labeled “pure” and now simply
called “olive oil” are refined oils and contain 1 percent to 1.5 percent
oleic acid. Most olive oil sold in the United States is pure. The rest is
extra virgin. Little or no virgin oil is seen in the United States because
virgin oil is typically added back to the refined “olive oil” to bring its
oleic acidity down and to add some of the flavor that was lost in the
refining process.)

Laleli extra virgin olive oil could easily fetch $20 a 750-ml bottle in a
gourmet shop in the United States. The reasons for this quality are not
surprising. Laleli does what quality olive oil producers in Tuscany do. (In
fact, he’s had his olives tested and has found they are the same as those
used in Tuscany.) Laleli scrupulously avoids using any damaged olives
because even a few bad olives can spoil the taste of top quality extra
virgin oil. He uses cold pressing, never above 37 degrees Centigrade,
because heat (as well as light and air) are the enemies of olive oil. To
retain maximum flavor Laleli doesn’t filter his oil but allows any sediment
to gradually settle to the bottom of storage tanks. The resulting oil is
transported by gravity for bottling because pumping can damage the delicacy
of the oil. If Turkish olive oil wants to make any significant strides in
quality, more producers will have to follow Laleli’s lead.

Laleli also makes a delicious garlic oil that is superior to any I’ve
tasted. The reason is that he presses the garlic with the olives to
integrate the taste. He does the same with mandarin oranges for a lovely oil
that would be perfect on salads. If you’re ever in Ankara, the capital of
Turkey, look for Laleli’s store, Korfez ‘den, which is the only place where
his oils are available.

Health Benefits

Most of the Turkish olive oil producers I talked to were quick to point out
the heart-healthy benefits of olive oil. As a physician, Laleli was
particularly conscious of olive oil’s health benefits, contained primarily
in its antioxidant properties. To keep his oil’s antioxidant properties as
high as possible, Laleli picks his olives early (usually in November)
because as olives mature, their antioxidants go down. He also tries to pick
at night, while the olives are cool. And he processes them immediately,
before they are allowed to ferment.

Incidentally, Laleli was at odds with other Turkish olive oil producers on
one major aspect of olive oil’s health benefits. It has long been assumed
that one gets the health benefits of olive oil whether the oil is heated for
cooking or used at room temperature, in salads for example. However, Laleli
contends that most of olive oil’s antioxidant properties are obtained only
when the oil is used in its raw state. This makes sense, since heat breaks
down the flavor of olive oil as well.

Laleli’s facility is located near the town of Taylieli in the area of
Ayvalik along the Aegean, the prime olive oil producing region in Turkey.
(Olives and oil are also produced on the southern coast of Turkey along the
Mediterranean.) Though some 86 varieties of olives are grown in Turkey, the
Edremit olive is the primary one for olive oil.

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