OLIVE OIL
It is obtained from olives, whose tree has crooked trunk and is native to the Mediterranean region. The olive oil is used in nutrition since ancient times. It is good for health and adds a peculiar flavor and smell to food. Today, the Mediterranean, where the weather conditions (sunny and dry) are proper to raise olive trees, concentrates 95% of the olive oil world production. 1,300 to 2,000 olives are necessary to produce 250 milliliters of oil. There are four types of olive oils:
1) Extra-virgin: Obtained from one single cold pressing of olives. Therefore, it is the purest oil and its acidity is not more than 1%. After pressing, the olive oil is only filtered, preserving a remarkable flavor.
2) Virgin: It is obtained from the second or third olive pressing. Acidity can reach up to 2% and its flavor is a bit sweeter.
3) Refined: Mostly used to fry food, it is obtained without the same requirements of extra-virgin and virgin olive oils. Its process involves discoloration, deodorization and neutralization.
4) Pure: It is a combination of refined and virgin olive oils. As it is less concentrated, its flavor is milder.

OLIVOS
Olivos has its own ultramodern facilities in Izmir, a city located in Western Turkey, a region considered to be the heart of natural woodlands of olive trees. In this plant, the company produces olive oils that are exported to over 50 countries. The high quality of the olive oil produced by Olivos is obtained from the selective harvest of the best olives and their cold pressing. It is important to notice that all cold pressed vegetal oils are healthier, as they are not extracted with high temperatures, high pressure and chemical solvents - processes which lead to the oxidation of the delicate chemical structure of the vegetal oils, making them lose their nutritional qualities. Olives used in the oil production of Olivos come from farms which comply with rigid rules for planting and harvesting. The plant, built in a 7,500 m2 area, can store 2,300 tons, comprises an advanced lab with state-of-the-art technology and automated lines to fill bottles and cans, with an average daily filling capacity of 190 tons.

Thot Brasil is the only representative of Olivos in Brazil..

OLIVOS EXTRA-VIRGIN OLIVE OIL
Obtained from the first cold pressing, Olivos Extra-Virgin Olive Oil is produced with the best olives of the Aegean region, gathered by hand and with no additives. This olive oil is packaged right after its extraction, and such process enhances its flavor and smell. It has maximum acidity of 0.8% and is indicated to salads, sauces and other cooking uses. (24 X 250 ml, 12 X 500 ml, 12 X 750 ml Marasca bottles, and 4 X 3,000 ml PET bottles)

OLIVOS PREMIUM CLASS EXTRA-VIRGIN OLIVE OIL
This olive oil is obtained less than 24 hours after the harvest of olives and stored in chromium tanks to maintain its chemical and organoleptic characteristics. This process preserves the olive oil flavor, even after it is bottled. Produced from several types of olive trees raised in the Aegean region, in Anatolia, the Olivos Premium Class Olive Oil has maximum acidity of 0.7% and, as an original olive oil, has several benefits for health such as reducing cholesterol levels, making skin, hair and nails more beautiful, reducing risk of cancer due to its antioxidant characteristics and preventing ulcers. (12 X 500 ml bottles)

OLIVOS ROYAL CLASS ORGANIC EXTRA-VIRGIN OLIVE OIL
In a farm located on the Pergamon Valley, Northwest Anatolia, approximately 20 kilometers from the Aegean Sea, 15,000 olive trees are raised in a 950 hectare area. From all these trees, 25% are certified by the European Union and by the German institution BCS ECOCERT as a 100% organic product. Olivos extracts the olives used to produce the Royal Class Organic Oil from these trees. Every year, 65 tons of the purest olive oil are manufactured. The production is limited, and the maximum acidity is of 0.5%. (9 X 500 ml bottles)

OLIVOS SELECTION EXTRA-VIRGIN OLIVE OIL
Obtained from olives selected and grown in Olivos Royal Farm, located on the Pergamon Valley, the Olivos Selection olive oil, with maximum acidity of 0.5%, is made of olives manually picked, crushed in less than 24 hours, and stored in chromium tanks – a process which maintains the olive oil original qualities until it is bottled. This special extra-virgin olive oil blend comes in a limited edition bottle exclusively manufactured for Olivos Selection. (12 X 500 ml bottles)

OLIVOS ORGANIC EXTRA-VIRGIN OLIVE OIL
Organic products, raised with no pesticides, are a trend all over the world. There is yet controversy regarding the effects which such poisons have on humans, but one thing is certain: They are not good, and can be harmful to the environment. Olivos Organic Extra-Virgin Olive Oil is produced under rigid cultivation rules and is certified as a 100% organic product. The olives come from Mediterranean trees. In Anatolia, the region where the Olivos plant is located, the olive oil is known as a “gift of God”, and is regularly consumed. As a result, life expectancy is clearly higher there than in regions which consume other types of edible oils. (12 X 500 ml Marasca bottles)

PURE OLIVE OIL
One of the most popular olive oils, it has 1% of maximum acidity and is produced from the natural mix of refined olive oil and extra-virgin olive oil. It is indicated both to fried and cooked dishes. (500 ml can)