We tested the best olive oil URLA
Urla is a strategic coastal town that has welcomed va- rious civilisations througho- ut its history and is worth vi- siting because nothing beats swimming in the deep blue sea and sunbathing on the fanta- stic beaches of this district. But Urla is also a regular desti- nation for gourmets. The town is famous for gra- pes and wine, and artichoke specialities, while it is also ho- me to the first olive oil atelier in Anatolia. Olives are an essen- tial ingredient in Turkish cuisi- ne, while Turkey has also be- come one of the world’s five largest producers of olive oil. This can be partly attributed to the Mediterranean climate and the fact that central Ana- tolia, Asia Minor, is said to ha- ve been the birthplace of the olive tree. And while we’re on the subje- ct of olives and oil, it is intere- sting to note that olive oil pro- duction in this region is mostly entrusted to women, but al- so that I witnessed the testing of this oil that appeared to be carried out in the same way that wines are tested, but also in a completely different way. The oil is poured into a glass and first heated with the palm of the hand, then covered with the palm of the other hand and smelled. We correctly guessed the smells, sensing the aro- mas picked up by the olives in different oils: tomato, mowed hay, artichoke etc. Next you ta- ke a sip, stick your tongue to the roof of your mouth and slurp until the oil scratches and burns at the base of your throat and causes your eyes to water. The more your eyes wa- ter, the better the oil and the
higher its content of essential amino acids – everything that makes it “liquid gold”. We tried five or six types, nibbling green apples between the oils in or- der to neutralise the flavours, and departed Urla feeling enri- ched by an unforgettable expe- rience. Our oil testing hostess was Pelin Omuroglu and her farm that has been producing oli- ves with a total of 12,000 oli- ve trees. It has been producing olive oil with great care and lo- ve since 2003, having received Urla's first organic agricultu - re certificate. The Gemlik va - riety olives they cultivate he- re are harvested by hand, with the olives cold pressed imme- diately upon collection. Care- fully obtained natural olive oil with an acidity of 0.22% aims to keep the positive quality cri- teria of burning in the throat and bitterness on the tongue. The different aromas you will experience in Olivurla Extra Vir- gin Olive Oil, are brought by the richness and exquisiteness of this geography, blended with the microclimate and constan- tly blowing northerly wind.
Urla se nalazi na poluostrvu Češme oko 50 kilometara od Izmira Urla is located on the Çeşme Peninsula, about 50 kilometres from Izmir
Air Serbia » Er Srbija | 23
Made with FlippingBook interactive PDF creator