In the spring of 2000 I led a group of food journalists to Turkey to explore that country's olive oil industry. Unbeknownst to most, Turkey is one of the largest producers of olive oil in the world and our group under the auspices of the Aegean Exporter's Union based in Izmir was treated to a marvelous venture in visiting olive oil groves and production facilities as well as liberally sampling exceptional Turkish cuisine.
It was during this trip I first met Dr. Yahya Laleli. Dr. Laleli, a Johns Hopkins University trained physician is without a doubt one of the world's experts on the production of olive oil. Combining his knowledge gained from owning and operating Turkey's largest diagnostic research firm, Duzen Laboratory, in Ankara and personally owning more than 10,000 olive trees, some dating to antiquity, Dr. Laleli produces olive oils that are exceptional. He is an expert in the chemical composition and properties of olive oil and his passion for the integrity of the oils is beyond comparison. His knowledge extends to environmental analysis, gene pool, analysis of olive characterization and nutritional analysis of the chemical composition of the products as well as solid waste management producing minimal environmental impact.
All of his extra virgin olive oils are produced from olives grown, picked and processed from Laleli family property. Thus, the oils qualify for certification as estate bottled. Carefully controlling the entire process from the growing, picking and pressing of the olives makes Dr. Laleli's olive oils and other olive products exceptional.
Having visited the production facility and the groves as Dr. Laleli's guest, I can give you my personal assurance that the oils are produced under the most rigid hygienic standards.
All of the olives used in the production of his oils are hand picked. None of the olives are allowed to fall to the ground. They are processed within hours of harvesting after careful washing and sorting. The olives are then crushed with a disk type of crusher under cold conditions. The oil is then gravity fed to stainless steel tanks in temperature controlled rooms where it remains undisturbed until the sediment falls naturally to the bottom of the tanks. The sediment is then drained off and the oils are all hand bottled.
To ensure the integrity of the oils, samples are sent from each batch to the world-renowned testing laboratory in Siena, Italy. The certification along with the one done at Dr. Laleli's own Duzen laboratory assures that the olive oils meet the highest standards for classification of extra virgin with acidity levels well below one percent.
We have chosen two of Dr. Laleli's oils for you.
Selection Olive Oil
Only olives that measure 18mm or larger in diameter are used in the production of the selection extra virgin olive oil. Selection extra virgin olive oils have a maximum acidity level of 0.39% putting them well below the range of extra virgin olive oil which must have an acidity level of no more than one percent. "A world-class oil," is the way Betty Pustarfi an internationally renowned olive oil expert describes the oil.
Buttery with a silk finish, the olive oil leaves the palate with a peppery finish at the top of the throat. This oil possesses all the qualities anyone would seek out in a great olive oil.
This oil is one that is used for dipping and drizzling over seafood, meats and for mixing with Dr. Laleli's mulberry vinegar for an exceptional salad dressing.
$19.95-500 ml
Bergamot Flavored Olive Oil
It is important to understand the terms 'infused' and 'flavored' when referring to olive oils that have additions.
Infused oils are those that have aromatic essences added to the oil by a heat process. In many cases the essences are used to mask inferior olive oils. Not so with Dr. Laleli's flavored oils.
Flavored oils are those oils that actually have the aromatics, in this case bergamot, pressed with the olives. After a settling period the organic debris is removed with the olive pulp leaving behind the scent and taste of the aromatic ingredient.
Many of you are familiar with the wonderful taste and aroma of oil of bergamot since it is the bergamot that gives Earl Grey tea its beautiful bouquet and flavor. We like to refer to the Laleli bergamot olive oil as the "Earl Grey" of olive oils.
Drizzle the Laleli bergamot olive oil over greens and sprinkle with our Fleur de Sel and five peppercorn mix. You can also mix a little of Dr. Laleli's black mulberry vinegar with the bergamot olive oil for another taste sensation. Brush the oil on seafood as it comes off the grill. Marry it with poached asparagus or artichokes. Avocado and arugula never had a better companion. For an interesting taste twist, drizzle a little on fresh fruit.
$15.95-250 ml
Mulberry Vinegar
Another Laleli specialty is this recently introduced black mulberry vinegar. Natural fermentation and careful bottling by hand make this a very special vinegar. Use in salads, drizzle over avocado. Use it to finish sauces for poultry and game. It is also delicious in bean and mushroom salads. You can even use it sparingly on ice cream and sweets.
$6.95-250 ml
