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NovaVera Ayvalik 12-Pack

NovaVera Ayvalik 12-Pack

SKU:
NVA-20-B-EE01-CASE
$117.00
UPC:
8681763395057

An aromatic blend of oils cold extracted from early harvest green olives grown in the NovaVera groves in Ayvalik near the west coast of Turkey. The oil features notes of tomatoes, tomato leaves, grass and green fresh herbs.

Pairs Best With

Garden Salads, Soft Cheeses, Grilled Vegetables, Fish and White Meats

Recent International Awards

2021 NYIOOC - Silver

UNIT MSRP:
25
BEST IF USED BY:
10/10/2022
container_country:
Turkey
container_region:
North Aegean
container_size:
Bottles
container_intensity:
Medium
container_fruit:
Green
container_style:
Varietal Blends
container_varietal:
Memecik, Trilye
container_ptype:
Extra Virgin Olive Oils
container_uses:
Dipping
container_pair:
Garden Salads, Soft Cheeses, Grilled Vegetables, Broiled Fish, Grilled Fish, White Meats
container_harvest:
Fall 2020 (NEW)
TYPE:
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
SIZE:
12 x 500ml (16.9 oz)
REGION:
North Aegean, Turkey
VARIETALS:
Memecik, Trilye
POLYPHENOLS (mg/kg):
279
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
ACIDITY (%):
0.47
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
HARVEST:
Fall 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
PRODUCER:
NovaVera
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.
LAB REPORTS:
Download

Frequently Bought Together

Producer Profile

NovaVera

NovaVera
Seeking a return to nature and a healthy life, in 2016 Bahar Alan acquired an olive grove in Ayvalik, near the west coast of Turkey. After nearly 2 decades working in the technology and industrial sectors, Bahar Alan now focuses her energy on the soil, the century-old trees and the goal of producing the finest extra virgin olive oil from Turkey. The company found quick success with NovaVera oils winning awards worldwide, including a top-20 world ranking from Spain's prestigious Evooleum competition in 2020. By focusing the team's efforts on clean, sustainable farming methods that benefit and improve the land, the trees in their groves create exquisite fruit. Then through the use of carefully selected equipment, a meticulous team doing their job lovingly, and inspection processes implemented without compromise, the results are the beauftiful cold-extracted olive oils of NovaVera.

Reviews

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.