Despite regional differences, olives are usually categorized based on two criteria: place of origin and color. The categorization based on color notes three types of olives: black, purple and green.

The categorization based on the place of origin, on the other hand, gives way to a wide range of olive types, each with its own characteristic taste and aroma that reflects the climate, land and cultivation characteristic of its region of origin. Kalamata from Greece or Castelvetrano from Italy are good examples of this categorization.

Kapikiri PatPat extra virgin olive oil is extracted from the Memecik type of olives exclusively found in the Aydin and Mugla provinces of Western Turkey.

‍

The shelf life of olive oil is approximately 18 months. Although this can change depending on the maintenance conditions as mentioned above, olive oil that is kept for longer periods is known to lose its characteristic features. Once opened, the contents of a bottle should be consumed within 1 to 1.5 months.

‍

You can place your order at our online shop, book a tasting at our store to make your purchase in person, or drop by at one of our collaborator restaurants to get your first bottle of Kapikiri PatPat.

Head over to our shop to browse accessories and more.

‍

What gives away an olive oil that has gone bad is the color, aroma and the taste. Olive oil that is gone bad loses its grass green color, its fruity taste. Instead it has a disturbingly bitter kick, leaving a rancid sense in the mouth. The rancidity is comparable to a greasy sense of feel.

Yes, unlike fine wine, olive oil expires. The shelf life of olive oil is around 18 months. Although this can change depending on the maintenance conditions as mentioned above, olive oil that is kept for longer periods is known to lose its characteristic features. Once opened, the contents of a bottle should be consumed within 1 to 1.5 months.

Olive oil is the juice of the olive fruit (Yes, the olive is a fruit!). Olives grow on olive trees. Once harvested, olive fruits are taken into a production facility where they are crushed to extract their juices. The end product of this process is what is termed as olive oil.

‍

The price of olive oil changes depending on the type of the oil and the associated costs of making it. Regular olive oil, which can also go under the name virgin olive oil is priced at the lower spectrum of the scale. The extra virgin olive oil is priced comparably higher while the biological and the cold pressed types are typically priced the highest. The grocery store around the corner in any neighborhood usually has the regular olive oil, whereas the remaining types are not found in every market.

Read more about the types of olive oil here.

Buy PatPat extra virgin olive oil here.

Shelf life of olive oil depends on the conditions of temperature, light, air and time.

Temperature: The optimum heat for the maintenance is 18°C.Environments notably warmer than this may come at a cost to the taste, texture and the aroma of your oil. Temperatures notably lower than this are not recommended either. When exposed to a temperature of lower than 6°C, your olive oil will freeze. Though a completely natural reaction, this as well carries the risk of ruining the taste, texture and the aroma of your oil.

Light: When exposed to continuous light, your olive oil will lose its characteristic taste and will instead start showing a bitter element in its taste.

Air: When exposed to air, olive oil carries the risk of oxidation. This will spoil the taste, color and the aroma of your olive oil. Make sure to keep it in its bottle with its cap tightly closed preferably in a glass bottle.

Time: The shelf life of olive oil is approximately 18 months. Although this can change depending on the maintenance conditions as mentioned above, olive oil that is kept for longer periods is known to lose its characteristic features. Once opened, the contents of a bottle should be consumed within 1 to 1.5 months.

‍

Students who want to apply for a scholarship of the Sabiha Gökçen Student Foundation are referred to the general information page of the Sabiha Gökçen Student Foundation website.