In Turkish labelling practice, “soğuk sıkım” (cold extraction) is a conditional process claim tied to temperature limits (commonly discussed as ≤27 °C for the relevant steps). It describes how oil was obtained — it is not a substitute for Codex class or a laboratory certificate.
- Temperature language on a label must match the process actually used.
- Cold extraction does not automatically mean “extra virgin”.
- Gölbaşı Karya does not invent mill-line marketing claims (equipment brands, inert gas, two-phase systems) that are not documented.
Sources
- Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ No: 2017/26), Tarım ve Orman Bakanlığı.
- Uluslararası Zeytin Konseyi (IOC), soğuk ekstraksiyon / soğuk sıkım teknik çerçevesi (≤27 °C süreç dili).
Educational summary. Official texts prevail. Not legal advice or a lab report.
Other English notes
Extra virgin, virgin and refined blends — Codex grades
Turkish Food Codex defines olive-oil classes. “Premium” marketing language is not a legal grade. Gölbaşı Karya does not invent lot acidity percentages.
Read noteENBefore you bring olives to the mill — grower checklist
Olive quality after harvest depends on timing, crates and cleanliness. Call or come to the mill; bring clean, well-aired olives — not sweaty plastic bags.
Read noteENStoring olive oil — dark glass vs tin
Light, heat and air age oil after milling. Dark glass suits small table sizes; tin suits larger kitchen volumes. Close the lid.
Read note