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It is obtained by applying mechanical or physical processes such as washing, crushing, kneading, centrifugation and filtration processes in a thermal environment that will not cause any change in its natural qualities from the olive tree fruit, which is suitable for the characteristics of its class in terms of its physical, chemical and sensory properties and can be consumed as food in its natural state. oil.
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It is produced by fermenting from carefully selected Marmarabirlik olives. The number of pieces per kg is between 321-350.
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