Well-milled oil can still lose aroma if stored badly. Keep containers away from windows, ovens and loose lids. Dark glass suits small table use; tin is practical for larger kitchen volumes. Planned 500 ml / 1 L / 5 L retail formats are later-stage — not a current shop claim.
- Avoid long storage in clear PET for table oil.
- After opening a tin, keep it cool, dark and tightly closed; transfer weekly use to a smaller dark vessel when practical.
- Filtered vs unfiltered texture is a separate topic — both still need light/heat discipline.
Sources
- Zeytinyağında ışık–ısı–hava oksidasyonu ve saklama koşullarına dair akademik / sektör örüntüleri (özet).
- Uluslararası Zeytin Konseyi (IOC), zeytinyağı ticaret standardı — kalite parametreleri (asitlik, peroksit vb.).
Educational summary. Official texts prevail. Not legal advice or a lab report.
Other English notes
Extra virgin, virgin and refined blends — Codex grades
Turkish Food Codex defines olive-oil classes. “Premium” marketing language is not a legal grade. Gölbaşı Karya does not invent lot acidity percentages.
Read noteENCold 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 note