Under the Turkish Food Codex Olive Oil and Pomace Oil Communiqué (No. 2017/26), table oils fall into defined classes such as natürel sızma (extra virgin), natürel birinci (virgin) and riviera-type blends. Marketing phrases like “premium” or “gourmet” are not Codex grades.
What this means for growers
Class depends on chemistry and sensory rules applied to a lot — not on a slogan. Gölbaşı Karya’s day-one business is crushing olives for growers and returning their oil. Lot-specific acidity figures are not published on this site without a laboratory report for that lot.
Sources
- Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ No: 2017/26), Tarım ve Orman Bakanlığı.
- Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliğinde Değişiklik Yapılmasına Dair Tebliğ (Tebliğ No: 2023/23) — duyusal beyan çerçevesi.
- Uluslararası Zeytin Konseyi (IOC), zeytinyağı ticaret standardı — kalite parametreleri (asitlik, peroksit vb.).
This page is a short English summary. Full Turkish article: /blog/naturel-sizma-birinci-riviera. Not legal advice.
Other English notes
Cold extraction — temperature language, not a quality certificate
“Cold” refers to process temperature limits used on labels under Codex conditions. It is not, by itself, proof of grade or superior oil.
Read noteENBefore you bring olives to the mill — grower checklist
Olive quality after harvest depends on timing, crates and cleanliness. Call or come to the mill; bring clean, well-aired olives — not sweaty plastic bags.
Read noteENStoring olive oil — dark glass vs tin
Light, heat and air age oil after milling. Dark glass suits small table sizes; tin suits larger kitchen volumes. Close the lid.
Read note