The journey of cold-pressed olive oil in the Mediterranean of Eskişehir

In the district of Sarıcakaya, known as Eskişehir's Mediterranean, the olives grown there are turned into oil in the local factory using the cold pressing method. The factory produces 1 liter of oil from 4.5 to 5 kilograms of olives, with an acidity rate ranging between 0.3 and 0.5 decigrams. The olives collected in the rural Mayıslar neighborhood of Sarıcakaya district are processed into olive oil in the factory located in the same neighborhood using the cold pressing method. Oils with an acidity rate of 0.3 to 0.5 decigrams then find their place on dining tables. Depending on the quality of the olives, the processes carried out in the factory generally produce 1 liter of olive oil from 4.5 to 5 kilograms of olives. The oil yield in hot pressing can be slightly less compared to cold pressing. The olive oils produced in the region make it easier for the farmer to transport the product without having to move it to another location, as the oil is processed close to the field. "We ...