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Akdeniz BirlikOlive & Olive Oil
Journal

Olive Oil Journal

Grades, storage, cooking and the numbers we measure in the lab — plain, sourced writing.

15 min read

Olive Pomace Oil: What the Lab Numbers Actually Say

Where pomace oil comes from, whether the hexane stays in it, what the PAH, 3-MCPD and mineral-oil limits actually are, how a laboratory tells it from olive oil, and what published frying trials measured.

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2 min read

From the Mediterranean Microclimate to Your Table

The fertile soils of the Çukurova Plain and the foothills of the Toros and Amanos Mountains enjoy a mild climate, optimal rainfall and abundant sunshine all year, producing olives with high polyphenol and low free-acidity levels and a refined taste profile.

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