The acidity is one of the chemical characteristics of Olive Oil in order to determine the qualitative level of the Olive Oil and its category.
The rate represents the proportion of free acids, which appear when the “triglycerides” of Olive Oil are degraded. This rate is expressed in “grams of free “oleic” acid per 100 grams of Oil.”
- Extra Virgin Olive Oil <8%
- Virgin Olive Oil <2%
- Olive Oil pomace <1%
- Olive Oil < 1%.
A method during which Oil seed preheated is pressed once, at the lowest possible temperature to extract a portion of the oil they contain.
This type of pressing enables to keep the nutritious elements of Olive Oil (Vitamins, tocopherols, essential fatty acids, pigments etc…)
Olive Oil is a noble product in which taste and aroma characteristic depend on many criteria such as the variety, the degree of maturity, the quality of Olives, the extraction mode, the stock duration between the harvest and the extraction, the manufacturing techniques, the analysis and the conservation way.
There are many indicators that only experts know how to evaluate Olive Oil. According to the expert Mehdi Saad “the quality of good Oil holds, first and foremost to its fruity aroma. When oil bottle is opened and we perceive that smell of crushed fruit, is that oil is good. Behind that emerge tastes, more or less bitter or pungent, which is one of the best quality indices.
Olive oil should be stored in good conditions. So, to prevent it rancid, otherwise it oxidizes, Olive Oil should be kept away from air and light in a cool place (between 15° and 19°).
For cooking at high temperature, for example, frying and baking, you can use BAYA Olive Oil, or extra light Olive Oil, which are stable at high temperature.
For the other preparations, such as salad, marinades and sauces, for watering meats, vegetables and enhance the flavor of dishes, use BAYA Olive Oil Extra Virgin.
If you want a versatile oil subtle taste Olive for most of your cooking needs, use BAYA Olive Oil.
If you prefer an all-purpose Olive Oil, use Olive Oil residue BAYA.
Tunisia has a rich heritage varietal thanks to its geographical location. Nevertheless, both the varieties Chemlali and Chetoui, are the main varieties cultivated by the group FOURATI.
In fact, Chemlali SFAX offer a fruity Olive Oil especially at the beginning of the countryside with pleasant aromas of green almond and high biological value as it has also significant levels of sterols.
Furthermore, the Chetoui second main variety of the Olive tree in Tunisia gives very fruity oil with green almond flavors and contains high level of phenolic compound (300 ppm) which guarantees the variety stability against the phenomenon of very high oxidation.
BAYA offers a wide range of Olive Oil to meet all different tastes:
- Organic extra virgin olive oil
- Extra virgin Olive Oil
- Virgin Olive Oil
- Olive Oil
- Extra light Olive Oil
- Olive Oil pomace
BAYA Olive Oil is recommended in gastronomy, with its exceptional flavor and the different properties it has for health. In addition, BAYA Olive Oil contains antioxidants and other anti-flammatory nutrients in order to reduce the high level of bad cholesterol, fight radicals and prevent premature aging skin. Furthermore, BAYA Olive Oil is rich in mono unsaturated fats and oleic, which are linked to reducing risk of occurrence of heart disease.