olive oil
In the business group of Nazari, one of the best quality varieties of olives is cultivated in the Tarom region of Iran. These olives undergo processing stages to be transformed into high-quality olive oil. In the Nazari Olive collection, fresh and natural olives are obtained at low temperatures without the use of chemicals and with naturally low acidity, resulting in the production of premium olive oil. The optimal processing method ensures the oil retains its color, aroma, and authentic taste, unlike refined oils where these attributes may change.
Our unrefined olive oil maintains its original color, aroma, and taste as it is obtained from fresh olives without the need for high-temperature processing. Unlike refined oils that lose their properties due to high heat, our oil contributes to health benefits. In our farms, we cultivate Arbequina and Koroneiki olives, two of the finest olive varieties. Arbequina, with its Spanish roots, has a pleasant, sweet, and mild flavor. Koroneiki, of Greek origin, is known worldwide as one of the superior olive oil cultivars, possessing extraordinary fragrance and properties.
Liquid Gold
Unveiling the Many Marvels of Olive Oil
Olive Oil
Unlike oils extracted from pits, olive oil is obtained from fresh fruits, resembling a freshly squeezed juice. We meticulously manage the timing of harvesting because the olive’s properties diminish over time. Therefore, we use a combine harvester to quickly harvest the olives, and within less than three hours, we deliver them to the oil extraction factory. The oil extraction process involves cold pressing the freshly harvested green olives at low temperatures, known as cold press or cold extraction, to preserve the olive’s properties. This oil contains abundant benefits, including vitamins and antioxidants.
In the Nazari International Trade Corporation, we leverage contemporary knowledge and employ up-to-date research and machinery in our production. Drawing on the experience and patience of previous generations, we have delivered quality and health to the present generation, aiming to pass down the essence of soil, water, and knowledge to the generations to come.
Consumption of extra virgin olive oil reduces the inflammation, limits the risk of liver damage, and prevents the progression of steatohepatitis through its potent antioxidant activities. Also, the monounsaturated fatty acids content of olive oil (particularly oleic acid), might have positive impacts on lipid peroxidation and hepatic protection.
