Vegetable oil

Olive Oriental: A Journey Full of Gastronomy and Art with Artisan Olive Oil

A unique taste experience where olive oil is transformed into art brings a new breath to the world of gastronomy: Olive Oriental. Produced only in limited quantities each year, this unique olive oil is born from the pure essence of nature and the meticulous workmanship of masters. With its specially designed bottles, elegant boxes and limited production, Olive Oriental is not only an olive oil, but also a symbol of prestige and lifestyle.

It was published

1 months ago

5 Nov 2024

Author:

Elif Akin Yuksel

A Legendary Taste from Aegean Olives

Olive Oriental is obtained from the most beautiful olive groves of the Aegean, in the Salihli region of Manisa, from carefully tended olives. This unique olive oil, which is available to only a limited number of lucky people each year, is prepared by hand-picking and meticulously processing the olives. Each bottle, which carries the essence of the olive and the peak of mastery, is numbered and offered in limited numbers as a symbol of the meticulousness in the production process.

The low acid and high polyphenol olive oil collection was created from 5 types of olives: Domat, Trilye, Memecik, Ayvalık and Arbequina.

A Gastronomic Journey Full of Art and Craftsmanship

The creators of Olive Oriental prefer to see olive oil not only as a food but also as a work of art. The brand's philosophy aims to glorify the inaccessible, not just the accessible. This special product is offered to a select group of customers by invitation only. Designer Ekin Anıl's bottles and boxes, which attract attention with her aesthetic vision, become status symbols for those looking for luxury and prestige.

International Taste Award

Before Olive Oriental was launched, it returned with 2024 awards from the “Athena International Olive Oil Competition”, one of the world’s most important olive oil competitions in 2. It was deemed worthy of the Gold Medal with Arbequina and the Silver Medal with Tomato.

Source: HORECA TREND and Olive Oriental

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Vegetable oil

Kerevitaş's Award-Winning Oil R&D Center Leads the Future of the Industry

Kerevitaş Oil Business Unit R&D Center has developed over 200 innovative products for domestic, international retail and out-of-home consumption channels since its establishment. Kerevitaş, which is a leader in all business lines it operates, continues to be a pioneer in the sector with its public, private sector and university partnerships in the national and international arena.

It was published

2 days ago

December 12 2024

Author:

Elif Akin Yuksel

Kerevitaş, which is a leading oil producer in all business lines including consumer products, out-of-home consumption and export, started its operations in 2016 with the R&D Center Certificate Approved by the Ministry of Industry and Technology.

Kerevitaş Oil R&D Center is the first and most innovative company in the sector with its wide product portfolio developed with high technologies and free of trans fats. Offering different solutions according to the needs with its innovative thinking and experienced staff, Kerevitaş Oil R&D Center has cooperated with more than 150 industrial organizations, institutes, research centers and universities in Turkey and abroad to date.

International Award for Innovative Projects

Kerevitaş Oil R&D Center has successfully completed 7 projects, one of which is international, with its high-tech pilot facilities that allow for rapid action in addition to vegetable oil refining and modification, and approved by Eureka, TÜBİTAK and the Ministry of Agriculture.

Kerevitaş Oil R&D Center, which focuses on innovative processes and products with EU projects, will have 2 projects within the scope of HORIZON EUROPE by TÜBİTAK in 2022.above the threshold" was awarded as.

Developed under the leadership of Kerevitaş Oil R&D Center, it aims to preserve the first day freshness and taste of bowl margarines throughout their shelf life. Smart & Active Packaging For Margarine (SAP4MA) The project was successfully completed. This project, which is a first in the world food sector, has high added value, is sustainable and increases competitiveness, and won the 2024 Euripides Innovation Award in Hamburg.

Source: HORECA TREND and Kerevitaş

Star of Food Award to Orkide

Orkide became the “Star of Food” in the oil category at the “Stars of Food” awards, organized for the 3rd time this year by Yıldız Technical University Food and Healthy Nutrition Club and determined by the votes of Yıldız Technical University students and consumers. Orkide received its award at the ceremony held at Yıldız Technical University Congress and Culture Center.

It was published

4 days ago

December 10 2024

Author:

Elif Akin Yuksel

Orkide, which has achieved sustainable growth in the vegetable oil sector since 1979 and is one of the largest vegetable oil producers in Turkey; It stands out with the widest product range in the sector in the sunflower oil, corn oil, olive oil, margarine, vegetable anhydrous oil, out-of-home consumption and pastry oils and industrial oil categories, which it produces in two zero-waste certified production facilities. Orkide, which interprets the "good life"-oriented nutrition trend for its products and introduces brand new products to consumers, also produces as the industrial oil supplier of many ready-made food manufacturers in the sector with the special products it has developed.

Source: HORECA TREND and Orchid

Orkide Took Part in Brand Week Istanbul

It was published

1 months ago

12 Nov 2024

Author:

Elif Akin Yuksel

In the session where the reduction and recycling of food waste and the correct use of natural resources and their positive effects on a sustainable future were discussed;

Journalist and Writer Cem Seymen, explained the positive impact of protecting our natural resources on the agricultural economy. Cem Seymen drew attention to the fact that protecting natural resources is a necessity for sustainable agriculture, which he referred to as an approach that aims to balance environmental, social and economic dimensions in agricultural production. Stating that the main purpose of sustainable agriculture is to protect these resources and leave them to future generations safely in the agricultural sector, where natural resource use is intense, Cem Seymen emphasized the responsibility that falls on all of us in protecting all natural resources, especially water, in his speech.

Orkide Marketing Manager Dilek Eker; explained the process of developing a new environmentally friendly and high added value product in Hakbay, a group company, which was implemented as a new investment project on the path Orkide set out on with the aim of eliminating the ecotoxic effects of vegetable waste oils formed during the production and consumption of vegetable oils. He drew attention to the fact that “Q Oil Fatty Acid”, which is produced by processing the vegetable waste oils formed as a result of the refining of raw vegetable oil in Orkide’s zero-waste licensed production facilities with the latest technology system in Hakbay, a group company with zero-waste license, in the most efficient way and making them valuable, contributes to environmental sustainability, provides a source for energy production in bioenergy facilities and offers a value-added product to industries such as chemicals, feed, etc.

Gastronomy Researcher and Traditional Turkish Cuisine Expert Şefika Günyel explained the correct use of vegetable oils in households and professional kitchens in her speech and shared her suggestions with the participants on how to reduce the amount of vegetable waste oils generated at these points.

At the Orkide Flavor Kitchen, located in the experience area of Brand Week Istanbul, delicacies prepared with Orkide products by Chef Eyüp Kemal Sevinç and Orkide's frying chef Kenan Gün were offered to participants throughout the event.

Source: HORECA TREND and Orchid