Zeytinyağı
トルコ料理の血液！エーゲ海の太陽を浴びた黄金のオイル
Description
Premium oil pressed from fresh olives, forming the foundation of Turkish cuisine from cold meze to stir-fries.
Classification: For Everyone,Fats/Oils,Mediterranean Gold
Shops selling Zeytinyağı
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Olives
Instructions
- [Authentic Recipe]
- Hand-harvest ripe olives carefully by dropping them from trees onto sheets in Aegean coastal farms from autumn to winter.
- Wash within
- hours of harvest, grind whole with seeds using a stone mill into a paste.
- Spread paste on mats and press (cold press method) to extract oil and water without heat. Centrifuge to extract pure oil, and bottle unfiltered.
Learn more Substitutes, pairings, tips
Key spices
Fruity aroma and faint spiciness of olive
Substitutes at Japanese supermarkets
Store-bought Extra Virgin Olive Oil
Pairing
Salads and all cold vegetable dishes
Trivia
[Trend] The star of the Turkish culinary category 'Zeytinyağlı' (olive oil dishes). A cornerstone of the Mediterranean diet supporting health with good fats.
Eating tips & etiquette
[Unique Eating] Tear bread (ekmek) and dip it generously into a small dish of olive oil mixed with spices (like thyme)!
Allergen
None