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

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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