I want to buy a 3 or 5 liter tin of Italian or Greek EVOO. would be a
Great gift for my wife for Christmas. Any Ideas on lowest cost with
Highest quality.

Thanks... WB

Sounds like you're skimping on meals to save money for food...

Hi,

This is Ozgur from Turkey, I am an olive grover and olive oil exporter.
I this year made an early harvest from our family grove on this November, as
the pickled olives were green by that time, the oil came out was in green colour
too. The taste is perfect and it is rich in aroma, very fruity. I am sure that
the oil would come first in a quality olive oil competiton.
I'd like to send you this olive oil however getting the oil to where you are
is rather expensive. Anyway if you might need olive oil in big quantities I
would be happy to supply you with my early harvest EVOO.
And one more thing, did you know that Olive tree spreaded to the world through
Anatolia and the known oldest olive oil extracting facility found in Anatolia (
5000 years old and actually not far away from Where I am ) ; Turkish Olive Oil
may be considered as an alternative to Italian and Greek.

With regards,
Ozgur Akoglu
Olive Grover, Olive Oil Exporter
Turkey

Hello Guido

I would recomend you visit www.vordonia.com
They have the highest quility, rare, purest, original, extra virgin olive oil
in the world. It's the ONLY olive oil from a single cueltivar. They produce 1000
bottles a year. Everything by hand and old fashion pressure press. Their olive
trees date back 4000 years to acient Sparta. They try to simulate the
traditional ancient ways of making olive oil. Their oil will last over 8 years
with .003 acidity. I have seen their corks fly up to the sealing when slightly
over filled.
I promise you this, It will be your wifes first time tasting real extra virgin
olive oil and she will LOVE you for it.

Sincerely
Michael

If its available in the US you should try the Greek Argolis Extra Virgin
Olive Oil in 4 ltrs this oil is produced in the Argolis region of the
Peloponese and is of excellent quality. Also the Minos brand of Extra
Virgin olive oil from the Island of Crete is of very high standard and also
the SITIA brand is very good.
I highly recommend all of these oils as they sell extremely well in our
market, here in South Australia.



Stella Kontopoulos

Administration Manager
Omega Foods Pty Ltd
33 Adam Street
Hindmarsh S.A 5007
Ph; 08 83466499
Fax: 08 803463144
email: omega@senet.com.au

Hi Ozgur,

I was interested to hear about the ancient olive processing facility you
mentioned, and wonder if you have a photograph of it, and perhaps some more
details?

Regards,

Elizabeth Guster

Hello Michael

Thank you very much for your kind advice. I especially like the idea of
corks flying up to the sealing (sic): we can kill 2 birds with one shot,
and save on the Champagne over the festive season. I have already
committed to painting the kitchen ceiling as part of my New Year's
resolutions, so a few oil stains there won't bother anyone.

I bet the ancient Spartans did their thing according to moon cycles...

Season's greetings,

Guido

Dear Elizabeth,

You can get the detailed info at www.klazomenai.com
The site is located nearby city of Izmir, easy access.
There is another ancient site called Aphrodisias ( built for goddes Ahprodite
) which is nearby my home town. The site is half excavated and there is an olive
pressing room inside the side. I made a detailed search about this olive
pressing room and its system too. It is smilar to what's been found in
Klazomenai.

At the end of the day Turkey has a lot by means of olive and olive oil. I am
even considering of a tourism project where the visitors enjoy the olive oil
culture of Turkey from picking olives to pressing their own oil, from fantastic
Turkish Olive Oil cuisine ( called zeytinyaðlilar ) to thousands of years old
ancient places. However I am not sure that it would work out. The idea is simple
; The visitors would be picked up from the airport and placed in a modest motel
located in the middle of Olive Trees and only steps away to ancient sides. Each
visitor would have their own olive tree reserved for them and they would harvest
the olive and then press the olives. So everyone would go back with some olive
oil of their own.

Regards,
Ozgur Akoglu
Kuyucak / Aydin