{"id":229,"date":"2014-07-09T22:30:42","date_gmt":"2014-07-09T19:30:42","guid":{"rendered":"http:\/\/www.olive.info.tr\/?p=229"},"modified":"2014-07-09T22:30:42","modified_gmt":"2014-07-09T19:30:42","slug":"zeytinyaginin-siniflandirilmasi","status":"publish","type":"post","link":"http:\/\/www.olive.info.tr\/?p=229","title":{"rendered":"Zeytinya\u011f\u0131n\u0131n S\u0131n\u0131fland\u0131r\u0131lmas\u0131"},"content":{"rendered":"

Zeytinya\u011f\u0131n\u0131n S\u0131n\u0131fland\u0131r\u0131lmas\u0131<\/strong><\/p>\n

1- Nat\u00fcrel Zeytinya\u011flar\u0131:<\/strong>\u00a0Zeytin a\u011fac\u0131 meyvesinden, do\u011fal \u00f6zelliklerini de\u011fi\u015ftirmeyecek bir s\u0131cakl\u0131kta sadece mekanik veya fiziksel i\u015flemler uygulanarak elde edilen; berrak, ye\u015filden sar\u0131ya de\u011fi\u015febilen renkte, kendine \u00f6zg\u00fc tat ve kokuda, do\u011fal halinde g\u0131da olarak t\u00fcketilebilen ya\u011flard\u0131r.
\nNat\u00fcrel zeytinya\u011flar\u0131, piyasada, 3 grup halinde bulunur.<\/p>\n

a) Ekstra Nat\u00fcrel S\u0131zma Zeytinya\u011f\u0131\u00a0<\/em>(Virgin oil): Kokusu ve tad\u0131nda kusur olmayan, serbest asitlik (oleik asit) derecesi, 100 gramda en \u00e7ok % 1 ve alt\u0131nda olan nat\u00fcrel zeytinya\u011f\u0131d\u0131r. Erken hasat, so\u011fuk s\u0131k\u0131lmayla elde edilenidir. Zeytin meyvesinin do\u011fal \u00f6zelliklerine, d\u0131\u015far\u0131dan hi\u00e7bir kimyasal i\u015flem uygulanmaz. Tat, koku ve vitaminler aynen korunmu\u015ftur. Asit derecesi, s\u0131f\u0131ra en yak\u0131n s\u0131zma ya\u011f, ingilizce’de “extra virgin” olarak nitelendirilir. Zeytin ezmesinin ilk s\u0131zmas\u0131 veya hafif s\u0131k\u0131m\u0131ndan elde edilen halis ya\u011fd\u0131r.<\/p>\n

Asit oran\u0131 s\u0131f\u0131ra yak\u0131n t\u00fcm s\u0131zma ya\u011flar kalitelidir. Bo\u011faz\u0131 yakmaz. Tad\u0131, tam olgunla\u015fmadan s\u0131k\u0131lan tanesinden dolay\u0131; hem meyvemsi hem de ac\u0131mtrak, rengi de do\u011fal olarak ye\u015file \u00e7alan bu nefis ya\u011f, \u00e7i\u011f olarak t\u00fcketilir. Nat\u00fcrel s\u0131zma zeytinya\u011f\u0131, her t\u00fcr yemeklere uygun olmakla beraber, salatalar i\u00e7in idealdir. Salatalarda ve daha \u00f6nceden ha\u015flanm\u0131\u015f olan makarna, sebze, bal\u0131k gibi yemeklerde; tad\u0131n\u0131 ya do\u011frudan ya da sos i\u00e7inde daha da g\u00fczelle\u015ftirmekte kullan\u0131l\u0131r.
\n
\nb) Nat\u00fcrel Birinci Zeytinya\u011f\u0131\u00a0<\/em>(Virgin olive oil): \u0130lk s\u0131k\u0131m\u0131n ard\u0131ndan ve genellikle s\u0131cak su kullan\u0131larak elde edilen bu zeytinya\u011f\u0131n\u0131n, kokusu veya tad\u0131nda, \u00e7ok hafif kusur bulunabilir.
\nSerbest asitlik derecesi (oleik asit cinsinden) en \u00e7ok % 2 olan naturel zeytinya\u011f\u0131d\u0131r. S\u0131zmaya oranla daha yo\u011fun bir tat i\u00e7erir.<\/p>\n

c) Nat\u00fcrel \u0130kinci Zeytinya\u011f\u0131<\/em>\u00a0(Ordinary virgin olive oil): Kokusu veya tad\u0131nda, tolere edilebilen kusurlar\u0131 bulunan, serbest asitlik derecesi (oleik asit cinsinden) %2 asidin \u00fcst\u00fcnde ve azami % 3.3 olan ya\u011flard\u0131r.<\/p>\n

2- Rafine Zeytinya\u011f\u0131\u00a0<\/strong>(Ref\u0131ned olive oil): Rafinasyon, koku giderme, re\u00e7ine giderme ve a\u011fartma i\u015flemlerine tabi tutulmas\u0131yla i\u015flem g\u00f6rm\u00fc\u015f ya\u011flard\u0131r. G\u0131da de\u011feri azalm\u0131\u015f ve molek\u00fcl de\u011fi\u015fikliklerine u\u011frad\u0131\u011f\u0131ndan, insan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan da uygun say\u0131lmazlar. Serbest asitlik derecesi (oleik asit cinsinden) en \u00e7ok %0.3’t\u00fcr. Bu ya\u011f piyasada, k\u0131zartma ya\u011f\u0131 olarak da pazarlanmaktad\u0131r.\u00a0Rafine edilmi\u015f demek, ya\u011f\u0131n temelinde bulunan kusurlar\u0131n sonradan \u00e7\u0131kar\u0131lm\u0131\u015f olmas\u0131 ve ya\u011f\u0131n s\u0131zma ya\u011f ile sonradan kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f olmas\u0131d\u0131r. Asit oran\u0131 %1 civar\u0131ndad\u0131r. Ya\u011f\u0131 \u00e7\u0131karmak i\u00e7in kimyasal \u00e7\u00f6z\u00fcc\u00fcler kullan\u0131lmam\u0131\u015ft\u0131r. Ancak odun k\u00f6m\u00fcr\u00fc ve di\u011fer baz\u0131 kimyasallar ve filtreler kullan\u0131larak rafine edilmi\u015ftir.
\nRafine, bir t\u00fcr temizlik i\u015flemidir. Ya\u011f\u0131n sadece istenmeyen \u00f6zellikleri giderilir, yabanc\u0131 hi\u00e7bir madde eklenmez. Asitsiz, kokusuz ve renksiz bu ya\u011f, daha sonra iyi kalite zeytinya\u011f\u0131 ile kar\u0131\u015ft\u0131r\u0131larak, yitirdi\u011fi biyolojik \u00f6zellikleri yeniden kazand\u0131r\u0131l\u0131r. Rafine ya\u011flar; a\u011f\u0131za, ya\u011fl\u0131 his vererek da\u011f\u0131l\u0131r. Bu ya\u011flar\u0131n pazarlanabilmesi i\u00e7in bir miktar Naturel ya\u011f ile kar\u0131\u015ft\u0131r\u0131lmas\u0131 gerekir.\u00a0Rafine zeytinya\u011f\u0131, hafifli\u011fi ile, sebzelerin marine edilmesinde, f\u0131r\u0131nda ve ocakta k\u0131zartma yapmak i\u00e7in se\u00e7ilir.
\n
\n3- Riviera Zeytinya\u011flar\u0131<\/strong>\u00a0(Olive oil): Rivyera tipi zeytinya\u011f\u0131, rafine zeytinya\u011f\u0131na belirli oranlarda (% 5-20) naturel zeytinya\u011flar\u0131n\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131 ile elde edilir. K\u0131zartma ve yemeklerde kullan\u0131l\u0131r. Azami %1.5 asit i\u00e7erir. Rengi ve aromas\u0131, s\u0131zma zeytinya\u011f\u0131na g\u00f6re daha a\u00e7\u0131k ve hafif olan Riviera zeytinya\u011f\u0131, \u00f6zellikle her t\u00fcrl\u00fc so\u011fuk ve s\u0131cak yemeklerin haz\u0131rlanmas\u0131nda ve k\u0131zartmalarda kullan\u0131l\u0131r. Zeytinya\u011f\u0131n\u0131n canl\u0131 ve kuvvetli kokusuna pek al\u0131\u015f\u0131k olmayanlar, bu tip zeytinya\u011f\u0131n\u0131 tercih edebilirler.
\nRafine zeytinya\u011f\u0131 ile naturel zeytinya\u011f\u0131n\u0131n harmanlanmas\u0131 ile \u00fcretilen zeytinya\u011flar\u0131na “Yemeklik Tip Zeytinya\u011f\u0131” denir.<\/p>\n

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