TARIS PRESENTS AEGEAN TASTE TO YOU SINCE 1915…

TARIS PRESENTS
AEGEAN TASTE TO YOU
SINCE 1915…
OLIVE OIL
Extra Virgin Olive Oil
Extra Virgin Olive Oil Max %0,8 acidity contains a secret blend of olives of North Aegean. It
has a light delicate fruity flavor unlike any other olive oil. You can easily recognize the
complexity of its aromatic components by taking a whiff of a newly opened tin.
Pure Olive Oil
Pure Olive Oil is the mixture of Taris refined and extra virgin olive oil with a secret ratio. Taris
Olive Oil's acidity may not exceed 1% and with its unique taste and aroma, this olive oil will be
great for your dishes.
.
Refined Olive Oil
We produce Taris Refined Olive Oil without allowing the natural qualities of the oil to
dissappear. The acidity is low, the taste and smell are light and the color varies in yellow tones.
The olive oil is better for frying than other vegetable oils because it is more resilient. The oil
contains a maximum 0.3% free acid.
EXTRA VIRGIN OLIVE OIL
Production Zone
Variety of Olives
Harvest Method
Harvest Time
Extraction Method
Acidity
Shelf Life
Appereance
Density
Colour
Fragrance
Taste
Suggested Use
: North Aegean
: Edremit/Ayvalık
: By hand
: From November15 – January 15
: First cold press, using modern continous system
: Maximum 0,8 %
: 30 months
: Limpid, filtered
: Medium fluidity
: From Green to yellow
: Fresh grass
: Mild, fruity taste, low pungent-bitter
: For dipping,breakfast, salads, sauces,sea food
and meat dishes
SOUTH AEGEAN EXTRA VIRGIN OLIVE OIL
Production Zone
Variety of Olives
Harvest Method
Harvest Time
Extraction Method
Acidity
Shelf Life
Appereance
Density
Colour
Fragrance
Taste
Suggested Use
: South Aegean
: Memecik
: By hand
: From November15 – January 15
: First cold press, using modern continous system
: Maximum 0,8 %
: 30 months
: Limpid, filtered
: Medium fluidity
: From Green to yellow
: Fresh grass
: Mild, fruity taste, low pungent-bitter
: For dipping,breakfast, salads, sauces,sea food
and meat dishes
PURE OLIVE OIL
Production Zone
Variety of Olives
Acidity
Shelf Life
Appereance
Colour
Suggested Use
: Aegean Region
: Edremit, Ayvalık, Memecik
: Maximum 1,0%
: 30 months
: Limpid
: Yellow to green
: Vegetable dishes
OLIVE OIL
PACKAGES
Marasca Bottles
250ml
500ml
750ml
Classic Bottles
500ml
1000ml
South Aegean
1000ml
ORGANIC OLIVE OIL
Production Zone
Variety of Olives
Harvest System
Harvest Time
Extraction System
Acidity
Shelf Life
Appereance
Density
Colour
Fragrance
Taste
Suggested Use
: North Aegean Cost, Küçükkuyu
: Edremit/Ayvalık
: By Hand
: From November15 – January 15
: First cold press, using modern continous system
: Maximum 0,8 %
: 30 months
: Limpid, filtered
: Medium fluidity
: From Green to yellow
: Fresh grass
: Mild, fruity taste, low pungent-bitter
: Salads, pasta, grill vegetables, sea food
ORGANIC OLIVE OIL
Climate:
Mediterrenean Climate. In the winter it is mild and moisty but not rainy. During the
summer it is very hot and dry. The temperature range is between 0oC and 35oC.
Region:
Taris Organic Olive Oil Project has been carried out in 5 regions, Ahmetce,
Nusraalti,Arikli, Kozlu , Behram of Küçükkuyu, Canakkale which is located on the
Aegean Cost (nortwest part of Turkey)
Season and
Method of
Collecting
Olives:
The season of collecting olives is between November to February and the most
common method is collecting by hand.Olive trees have periodicity and they are
fruitfull for one year and fruitless for next year (We call this, “on” or “off” years.)
The olive oil yield of the olive trees in the regions are ¼ or 1/5 in general. Namely
200-250gr oil can be obtained from 1kg olives.
ORGANIC OLIVE OIL
Ages of Trees:
50-80 years old trees.
Quality Normes:
ISO 9001,2000 versionand HACCP procedures applied in Izmir factory. Control
and certification of the farming project and processing unt has been done by
ECOCERT.
Organism of
Reglementation:
Olive oil processing has been done at Kucukkuyu cooperative factory for long
years and there is technical staff at the factory. The organic olive oil processing
has begun in 2000 and no negativity has been determined at the factory controls.
SPECIAL PRODUCTION EXTRA VIRGIN OLIVE OIL
Production Zone
Variety of Olives
Harvest System
Harvest Time
Extraction System
Acidity
Shelf Life
Appereance
Density
Colour
Fragrance
Taste
Suggested Use
: North Aegean Cost, IDA Mountains
: Edremit/Ayvalık
: By Hand
: From November15 – January15
: First cold press, using modern continous system
: Maximum 0,8 %
: 30 months
: Limpid, filtered
: Medium fluidity
: Green to Yellow
: Medium aroma ,Fruity
: Medium aroma , Low pungent-bitter
: Breakfast,salads,sauces, meat, fish and grilled
vegetables
ERKENCE EXTRA VIRGIN OLIVE OIL
Production Zone
Variety of Olives
Harvest System
Harvest Time
Extraction System
Acidity
Shelf Life
Appereance
Density
Colour
Fragrance
Taste
Suggested Use
: North Aegean Cost
: Edremit/Ayvalık
: By Hand
: From October1 – November15
: First cold press, using modern continous system
: Maximum 0,5 %
: 24 months
: Limpid, filtered
: Medium fluidity
: Green
: Very Fresh grass
: Intensive aroma, fruity taste, medium
pungent-bitter, viscosity
: Breakfast, salads, sauces, meat, fish, grilled
vegetables
ESKİSİ GİBİ EXTRA VIRGIN OLIVE OIL
• Produced with traditional methods
at Tariş’s Altınoluk Cooperative
facilities through crushing of
diligently picked olives in granite
mills without delay and “waterpressing”, which means pressing
of the olive paste in jug bags with
water below 28°C, this extra
virgin olive oil has a soft taste and
a dark yellow color.
MOSKONİSİ EXTRA VIRGIN OLIVE OIL
•
The delicious oil from the trees caressed by the
sea… Produced under strict rules of the
traditional discipline in the North Aegean region,
you will feel the coolness of the northeast wind
blowing from the Ida Mountains when you taste
this olive oil. Extracted from olives that are
grown on trees at the sea level, this olive oil is a
true source of “well-being”. Greeks who lived in
this region until 1922 identified olive oil
produced in this area as the most expensive of all
olive oil in the region. Immigrants with Cretan
origins who came from Chania and Rethymno
and settled down in this area following 1922
were mainly engaged in olive harvesting and
olive oil production, which provided for
importing and preservation of this long-standing
tradition of taste.
GREEN OLIVES WHOLE
Harvesting at the right time, carefully selected clean and well done olives are produced
in souse water till they become edible by using natural method . This product has
the standart of TS 774 coding for table olives which approves that this olive has
extra quality.
Our Olives are manufactured with hygienic standarts, have the unique taste and
aroma.
Yamalak Type:Suitable for processing green olives with a variety of stuffings.
Both whole and stuffed are available.
Memecik Type:It has a medium sized fruit and high oil content. The fruit apex is
rounded and its leaf is of medium width. It offers good prospects for green pickling
and especially for processing naturally fermented black olives. It has a very fruity,
good qualilty oil. Processed by traditional methods and put in brine.
SLICED OLIVES
• Olives picked up diligently, after having been pitted and sliced. These
olives yield an extraordinary special savor obtained by ripening through
fermentation.
STUFFED OLIVES
• GREEN OLIVE STUFFED W/ RED
PEPPER
GREEN OLIVE STUFFED W/ ALMOND
GREEN OLIVE STUFFED W/
SUNDRIED TOMATOES
OLIVE PASTE
This olive paste is made from the
highest quality olive purée from
the Aegean region, pure olive oil
and salt. With a gentle, refined
and elegant taste, it is delightful
on toasts, with freshly-made
pasta, in a tomato salad, or with
goat cheese.
370cc
WHITE WINE VINEGAR
White Wine Vinegar is the aged and filtered product obtained through the
acetous fermentation of a selected blend of Sultaniye, Denizli white wines. It
is clear and pale gold, almost colorless. The taste is distinctly acidic, and the
aroma reminiscent of the wine from which it comes. White Wine Vinegar is
as old as wine itself. It was preferred by Ottoman chefs who have gone back
to traditional Byzantium cuisines.
Suggested use: This is a moderately tangy vinegar which can be used to
make Hollandaise and Béarnaise sauces, vinaigrettes, soups, and stews. It
can be used to bring out the sweetness in strawberries and melons.
Shelf Life: 2 years.
250ml
RED WINE VINEGAR
•
Obtained through fermentation of red wine
produced from Horozkarası grapes of the
Denizli region, this vinegar is
recommended to be consumed in fruit
salads, when cooking vegetables and
marinating meat, and in salad dressings.
APPLE VINEGAR
APPLE VINEGAR
A delicious vinegar of Denizli apples from
the Aegean Region. Delicious with oil as a
salad dressing or on fruits and vegetables.
SEA SALT
It is unprocessed, unrefined, unadulterated and contains natural
iodine and minerals which brings the scent of the Aegean to your
table. The small crystals contain a complex balance of sea minerals
that add a wonderful flavor to meat and vegetable dishes, salads and
pickles.
Suggested use: It is a natural complement to fresh raw vegetables,
salads or grilled meat.
500cc
CAPERS
CAPERS SURFINE;
If you've never eaten capers, that small jar packed with tiny green beads can
look downright mysterious. Capers are flowers, more specifically flower buds
of the caper bushwhich grown in the Mediterrenean and the Aegean Region.
These small buds are picked, sun-dried and then pickled in a vinegar brine
Suggested Use: In salads,dressings and in purées. Capers will offer you an
exquisite flavor especially in tuna and salmon dishes, egg or chicken salads,
omelets , meatball seasonings.
105cc
Shelf life: 3 years
SUN DRIED TOMATOES
Tomatoes diligently picked from the field are dried under the
sun in their natural environment, washed and sliced, kept in
delicious Tariş extra virgin olive oil, containing special spices
such as mustard seeds, rosemary and thyme, and packaged
attentively. They are rich in minerals as they are dried directly
under the sun.
Suggested use: As starter (with cheese on a slice of bread) or
with salads, pasta and with stewed vegetables.
210cc
Shelf Life:3 years
CAPERS
CAPERS IN SALT;
Suggested Use: Either as starter or with salads, pasta, pizza, seafood
and fish (especially salmons and tuna).
Shelf life: 3 years.
210cc
•
All Natural Olive Leaf Tea… Olive leaf
tea has natural antioxidant and antibiotic
properties with its phenolic compounds.
One of these phenolic compounds,
“oleuropein” is especially effective on
microorganisms resistant to antibiotics
and is very valuable in this respect.
Tariş Zeytin’s olive leaf tea helps
enhancing immune system in the most
natural way. This natural product has
positive effects on blood pressure and
high blood sugar. You may want to add
a thin slice of lemon or some sugar into
olive leaf tea or you may to want mix it
with other herbal teas to obtain different
tastes.
Yhteishenkilö Suomessa: Ali Ergene
Matkapuhelin: +358 44 342 2500
Sähköposti: [email protected]
Web: www.phnet.fi/public/ergene/tariszeytin