{"id":3141,"date":"2026-01-29T11:40:16","date_gmt":"2026-01-29T11:40:16","guid":{"rendered":"http:\/\/localhost\/pure_gold_olive_oil\/?page_id=3141"},"modified":"2026-02-08T07:46:39","modified_gmt":"2026-02-08T07:46:39","slug":"our-process","status":"publish","type":"page","link":"https:\/\/puregoldoliveoil.com\/tr\/our-process\/","title":{"rendered":"S\u00fcrecimiz"},"content":{"rendered":"
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S\u00fcrecimiz<\/h1>

Zeytinya\u011f\u0131 \u00fcretimimiz, kadim bilgelik ve modern teknolojinin hassas bir dengesidir. \u0130\u015flemimiz tamamen mekaniktir; yani ya\u011f\u0131n \u00e7\u0131kar\u0131lmas\u0131 i\u00e7in hi\u00e7bir kimyasal madde veya y\u00fcksek \u0131s\u0131 kullan\u0131lmaz.<\/p>

\u0130\u015fte meyve bah\u00e7esinden \u015fi\u015femize uzanan ad\u0131m ad\u0131m yolculuk.<\/p><\/div>

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A\u015fama 1<\/div>
Hasat (Vak\u0131f)<\/div><\/div>
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Zeytinya\u011f\u0131n\u0131n kalitesi, zeytinler de\u011firmene ula\u015fmadan \u00f6nce oran\u0131nda belirlenir.<\/p>

Zamanlama: Birinci s\u0131n\u0131f kalitede zeytinya\u011f\u0131 elde etmek i\u00e7in zeytinler olgunla\u015fma d\u00f6neminde (ye\u015filden mora d\u00f6nd\u00fckleri zaman) hasat edilir. Ye\u015fil zeytinler daha az ya\u011f verir ancak daha y\u00fcksek antioksidan i\u00e7eri\u011fine sahiptir; siyah zeytinler ise daha fazla ya\u011f verir ancak daha hafif bir tada sahiptir.<\/p>

Y\u00f6ntemler: Hasat elle yap\u0131l\u0131r, yani (geleneksel Tunus bah\u00e7elerinde yayg\u0131n olan) elle toplama y\u00f6ntemi kullan\u0131l\u0131r.<\/p>

Zeytinlerimiz topland\u0131ktan sonra 24 saat i\u00e7inde fabrikaya ta\u015f\u0131n\u0131r ve i\u015flenir.<\/p><\/div><\/div><\/div>

Faz 2<\/div>
Haz\u0131rl\u0131k ve Temizlik<\/div><\/div>
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Zeytinler de\u011firmene ula\u015ft\u0131ktan sonra \"i\u015fleme\" i\u015flemine tabi tutulurlar.<\/p>

Yaprak d\u00f6k\u00fcm\u00fc: G\u00fc\u00e7l\u00fc \u00fcfleyiciler yapraklar\u0131, dallar\u0131 ve d\u00f6k\u00fcnt\u00fcleri temizler.<\/p>

Y\u0131kama: Meyveler, toz, toprak ve di\u011fer kal\u0131nt\u0131lar\u0131 temizlemek i\u00e7in so\u011fuk suda y\u0131kan\u0131r.<\/p><\/div><\/div><\/div>

A\u015fama 3<\/div>
\u00d6\u011f\u00fctme (Hamurun Olu\u015fturulmas\u0131)<\/div><\/div>
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Buradaki ama\u00e7, zeytinya\u011f\u0131n\u0131 serbest b\u0131rakmak i\u00e7in zeytin h\u00fccrelerini par\u00e7alamakt\u0131r. Paslanmaz \u00e7elik \u00e7eki\u00e7li de\u011firmenler veya diskli k\u0131r\u0131c\u0131lar, meyveyi (\u00e7ekirdekleri de dahil) saniyeler i\u00e7inde \u00f6\u011f\u00fct\u00fcr. \u00c7ekirdekler, ya\u011f\u0131 stabilize etmeye yard\u0131mc\u0131 olan do\u011fal antioksidanlar i\u00e7erir.<\/p><\/div><\/div><\/div>

A\u015fama 4<\/div>
Malaksasyon (\"Yo\u011furma\")<\/div><\/div>
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Bu, lezzet ve verim a\u00e7\u0131s\u0131ndan en kritik teknik ad\u0131md\u0131r.<\/p>

\u0130\u015flem: Zeytin ezmesi, bir kapta 30-45 dakika boyunca yava\u015f\u00e7a kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>

Bilimsel A\u00e7\u0131klama: Kar\u0131\u015ft\u0131rma i\u015flemi, minik ya\u011f damlac\u0131klar\u0131n\u0131n daha b\u00fcy\u00fck ve \u00e7\u0131kar\u0131lmas\u0131 daha kolay damlac\u0131klar halinde \"birle\u015fmesini\" (bir araya gelmesini) sa\u011flar.<\/p>

So\u011fuk S\u0131k\u0131m: \"S\u0131zma Zeytinya\u011f\u0131\" sertifikas\u0131 alabilmek i\u00e7in bu a\u015famada s\u0131cakl\u0131k 27\u00b0C'nin (80,6\u00b0F) alt\u0131nda kalmal\u0131d\u0131r. Daha y\u00fcksek \u0131s\u0131 verimi art\u0131r\u0131r ancak hassas aromalar\u0131 ve sa\u011fl\u0131\u011fa faydal\u0131 polifenolleri yok eder.<\/p><\/div><\/div><\/div>

A\u015fama 5<\/div>
Ekstraksiyon (Ay\u0131rma)<\/div><\/div>
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\u015eimdi, ya\u011f\u0131n \"posa\" (kat\u0131 kabuklar\/\u00e7ekirdekler) ve \"bitkisel su\"dan ayr\u0131lmas\u0131 gerekiyor. Macun, y\u00fcksek h\u0131zlarda (~3000 RPM) d\u00f6nen yatay bir dekant\u00f6re giriyor. Santrif\u00fcj kuvveti, bile\u015fenleri yo\u011funlu\u011fa g\u00f6re ay\u0131r\u0131yor:<\/p>

Kat\u0131 cisimler (d\u0131\u015far\u0131ya at\u0131lanlar)<\/p>

Bitki \u00d6rt\u00fcs\u00fc Suyu (orta katman)<\/p>

Ya\u011f (en a\u00e7\u0131k renkli katman, merkezden \u00e7ekilmi\u015f)<\/p><\/div><\/div><\/div>

A\u015fama 6<\/div>
Son parlatma, depolama ve \u015fi\u015feleme<\/div><\/div>
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Ya\u011f\u0131n i\u00e7indeki son su izlerini gidermek i\u00e7in genellikle ikinci, dikey bir santrif\u00fcjden ge\u00e7irilir.<\/p>

Filtrasyon: Mikroskobik meyve par\u00e7ac\u0131klar\u0131n\u0131 gidermek i\u00e7in ya\u011f\u0131 ka\u011f\u0131t veya toprak filtrelerinden ge\u00e7iriyoruz; bu da ya\u011fa daha berrak bir g\u00f6r\u00fcn\u00fcm ve daha uzun raf \u00f6mr\u00fc kazand\u0131r\u0131yor.<\/p>

Depolama: Ya\u011f, oksidasyonu (hava ile temas\u0131) \u00f6nlemek i\u00e7in paslanmaz \u00e7elik tanklarda azot \"\u00f6rt\u00fcs\u00fc\" alt\u0131nda depolan\u0131r.<\/p>

\u015ei\u015feleme: Son olarak, ya\u011f, en b\u00fcy\u00fck d\u00fc\u015fman\u0131 olan \u0131\u015f\u0131ktan korunmas\u0131 i\u00e7in koyu renkli cam \u015fi\u015felere veya tenekelere konulur.<\/p><\/div><\/div><\/div><\/div>\n

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