Purity From
Nature
Helenida Olive Oils are produced by processing the freshest olives. The olive oil, obtained through the cold-pressing method, preserves its naturalness, offering high nutritional value and a rich aroma. Produced without any additives, this product brings the purity of nature to your table.
Health and
Flavor
Helenida Olive Oils stand out not only for their flavor but also for their health benefits. The rich antioxidants, vitamin E, and healthy fatty acids in its composition protect the body while adding a delicious taste to dishes. From salads to hot meals, Helenida adapts to every recipe and supports your creativity in the kitchen.
Sustainability
and Quality
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Oil Harvesting
and Cold Pressing Process
Olive harvesting and cold pressing are the most critical stages of producing high-quality olive oil. Proper execution of these processes directly affects the taste, aroma, and nutritional values of the olive oil. Here is a detailed explanation of these stages: Olive harvesting typically takes place at the end of autumn during the early picking period. The timing of the harvest is determined by the color of the olives and their flavor profiles.
Ripeness
Control
Olives begin in a green color, and the ideal time for harvest is when the aromatic and nutritional components of the olives are at their highest.
Hand-Picking or
Mechanical Harvesting
For high-quality olive oil production, olives are usually hand-picked or harvested using mechanical devices that do not damage the branches. Hand-picking prevents damage to the olives and ensures high-quality oil production.
Rapid
Processing
The harvested olives are taken to the production facility as quickly as possible to prevent oxidation. Processing usually begins within 24 hours.
Cold Pressing
Process
Cold pressing is one of the most important methods that determine the quality of olive oil. This method preserves the nutritional value and natural aroma of the olive.
Cleaning
the Olives
The olives brought to the production facility are washed to remove foreign materials such as branches, leaves, and dirt.
Crushing and
Turning into Paste
The olives are crushed into a fine paste. At this stage, the oil cells of the olives are broken, allowing the oil to be released.
Malaxation
(Mixing)
The olive paste is slowly stirred at a controlled temperature. This process allows the olive oil
droplets to aggregate. In cold pressing, this temperature is kept below 27°C. High temperatures can cause the loss of the oil’s aromatic characteristics.
Separation
The olive paste undergoes a centrifugation process in modern machines, where solid particles and water are separated from the oil. This process allows the olive oil to be obtained in a natural and pure form.
Filtration and Bottling: The olive oil obtained after cold pressing is filtered to remove natural sediments. It is then stored in airtight and light-resistant bottles to maintain its quality.
Advantages of
Cold Pressing
Nutritional Value: Cold pressing preserves the antioxidants and vitamin content of olive oil.
Aroma and Flavor: It best reflects the natural olive aroma and fruity flavors.
Low Acidity: Cold pressing results in olive oil with a low acidity level, ensuring a high-quality product.
Olive harvesting and the cold pressing process are labor-intensive stages that contribute to the olive oil being referred to as "liquid gold." The care taken in these processes guarantees the quality of every drop that reaches your table.