Extra virgin olive oil

This extra virgin olive oil is produced in Turkey and offered by Safgida. It meets a free fatty acid level of less than 1%, which the supplier highlights as a key quality indicator. The oil is extracted by a cold‑press process that preserves natural flavour and antioxidant compounds. Packaging is supplied in 1‑litre PET bottles, 1‑litre glass bottles, as well as 0.5‑litre and 0.25‑litre glass containers.

In the olive‑oil market, extra virgin grades typically retain acidity below 0.8% and a peroxide value under 20 meq kg⁻¹, standards that align with the product’s specifications. Typical antioxidant levels are high, contributing to a shelf life of around two years when stored away from light. The cold‑press method is the standard approach for premium oils, avoiding heat that could degrade polyphenols. Turkish olive oil often complies with EU quality benchmarks, although individual certifications should be verified.

The oil is suitable for culinary uses such as dressings, marinades and light cooking, and is also marketed to health‑focused retailers. Buyers such as restaurants, gourmet food distributors and specialty stores commonly source this grade. The listing does not disclose minimum order quantities, lead times or incoterms, so purchasers should confirm these details directly with Safgida. Confirm packaging integrity and request a certificate of analysis to ensure the acidity and peroxide values meet the stated specifications.

Safgida is located at A2 Kule, Kat 3 No:105 Otogar Bayrampasa Istanbul 34035 Turkey. It is classified as an imported‑tier supplier with a harbor trust tier. Platform data shows a response rate of 0 % and no average response time recorded.

Safgida lists extra virgin olive oil among its offerings, emphasizing low acidity and cold‑press extraction. No additional corporate history, production capacity or client list is provided in the source, so interested buyers should request further company details directly.