Keskinoglu group of companies1

The Keskinoğlu Group is organised into six broad
product and service divisions.

 Keskinoglu – Eggs

 Keskinoglu - Chicken
 Ravika
 Organica Fertiliser
 Sanikes
 Fem Logistics

www.keskinoglu.com.tr

Keskinoğlu Group Introduction

 The daily production of over 3 million eggs makes

Keskinoğlu the leading egg producer in Turkey and
the largest exporter of eggs from the country


Please visit our website at
for more products information

 Broiler production

and processing:
300,000 chickens
processed daily and
sold either prepared
or further processed
into a range of
mouth watering
added value
products.




 Ravika olive oil, named after our founder’s birthplace, is currently the third

largest selling olive oil in Turkey and exported to 55 countries worldwide,
making it the number one Turkish exported olive oil.



 Moulded paper products, 650.000 egg trays and

cartons daily and an expanding range of medical
disposables recycle products



 Organic fertiliser marketed in several formats with

production of 100 tons daily make from chicken waste,
for both the home and export markets



 Fem Logistics, a modern, cold chain fleet of wagons

supplying 18 depots and onward via similar, smaller,
cold chain vans to over 15.000 outlets, covering all
major market areas in Turkey



Company History
The Keskinoğlu Group was established by Ismail
Keskinoglu in 1963.
Ismail, who was born in 1900 in the village of Ravika, had
travelled around the Ottoman empire during the early
decades of the 20th century and finally
established himself in Akhisar,
where he commenced
egg production.

Integrated supply chain facilities covering 1.25 million
metre square
Over 3,200 employees


Keskinoğlu at the World Market
“LEADING EXPORTER” award, 2010:
by Mr. Zafer Çağlayan, Foreign Trade
Minister of Turkey

ENTREPRENEUR OF THE YEAR, 2009
by ERNST & YOUNG

“THE FASTEST FISH AWARDS”, 2008
by REFERANS GAZETESİ

Ravika
Profile

 Ravika is wholly owned by
Keskinoglu Group of Companies
 Today export to more than
55 countries
 We grow our own olive trees
 We have our own mill Cold

Pressed/Extracted process plant
 We have our own storage,

refinery, process and bottling
factory
 Produced in our own Farm
plantation at Akhisar and
Ayvalik Region – West of Turkey
near the coast of Mediterranean
and Aegean Sea regions

Ravika Olive Oil Harvest Season
 Olive oil is produced in Ravika during the months of
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September, October and November .
After settling it, it is at its best in December, January and
February, but still fresh through the next 12 months and for
2 years if it is stored properly.
Olive oil is classified by how it was produced, by its
chemistry, and by its flavor.
All production begins by transforming the olive fruit into
olive paste.
This paste is then malaxed to allow the microscopic oil
droplets to concentrate. The oil is extracted by means of
pressure (traditional method) or centrifugation (modern
method). After extraction the remnant solid substance,
called pomace, still contains a small quantity of oil.
To retain its properties it must be kept away from excess
heat, air, damp and, above all, from light.

Olive Oil Specification
Extra Virgin Olive Oil – Cold Pressed
Extracted
The most beneficial olive oil for health and well being. It is
rich and diverse in protective antioxidants which help
lower bad cholesterol and maintain the beneficial HDL
cholesterol.
Acidity levels: It has a free acidity naturally process (without
chemical, heated treatment and solvent added), expressed
as oleic acid, of not more than 0.8 grams per 100 grams
(0.8%),and the other characteristics of which correspond
to those fixed for this category.
Process method: The natural oil extracted as soon as possible
without the use of chemicals or excessive heat.

 Antioxidant 100 to 160 ppm


Pure Olive Oil / Refined Olive Oil
• Pure Olive Oil may contain mixture of about refined virgin
•

•

•

•

olive oil and Extra Virgin Olive Oil (may varies)
Acidity Levels: After chemical and heat treatment processed ,
it has a free acidity, expressed as oleic acid, of not more than
0.3 grams per 100 grams (0.3%)
Process Method: This is obtained by refining virgin olive oils
which have a high acidity level and/or organoleptic defects
which are eliminated after refining ( virgin olive oil having
defects ,free acidity of 2% or less)
Other characteristics: In fact the word ‘light’ refers to their
light colour, aroma and flavour. As such they lack the aroma,
flavour and the natural antioxidant content of extra virgin olive
oils.
Antioxidant 40 – 60 ppm

Pomace Olive Oil
 Olive Pomace Oil is the oil that is extracted from the olive pulp

after the first press. Once the mechanical oil extraction of olive oil
is complete approximately 5-8% of the oil remains in the pulp.
 Acidity Levels: After chemical and heat treatment and solvent

added processed, it has a free acidity of not more than 1 gram (1%)
per 100 grams and its other characteristics correspond to those
fixed for this category in this standard.
 Process method: Olive-pomace oil is the oil obtained by treating

olive pomace with solvents or other physical treatments, to the
exclusion of oils obtained by re-esterification processes and of any
mixture with oils of other kinds.
 Other characteristics: Olive-pomace oil is the oil comprising the

blend of refined olive-pomace oil and virgin olive oils that have
been reprocess to fit for consumption as they are.

Ravika Farm Processing Method

Turkey’s
climate at the
Mediterranean
Sea,
technology
and
horticultural
support our
modern olive
industry and
the production
of
Ravika Extra
Virgin olive oil.

Quality
olives have
been picked
straight off
the tree and
extracted as
soon as
possible
without the
use of
chemicals or
excessive
heat.

To ensure that
the oil retains
its high quality,
the fruits are
transported to
the processing
plant under
optimum
hygiene
conditions and
processed
immediately
after harvest.
This reduce
oxidation and
fermentation
which would
produce faulty
oil.

The
harvested
olives are
then
washed
with
potable
water and
the leaves
are
removed.

In Ravika
factory ,
modern
processing
plant crush
the fruit, mix
the resulting
paste and
then separate
the oil from
the paste in
one
continuous
process.

Mixing the paste
prepares it for
separation of the
oil. It helps
maximise the
amount of oil to be
extracted from the
paste by breaking
up the oil and water
emulsion and
forming larger oil
droplets. The oil is
then extracted from
the paste through a
continuous
centrifugation
process.

 Olive Tree
 The tree is an evergreen shrub native to the Mediterranean,
 Height rarely exceeds 8- 15 metres in height.
 It is very hardy, drought, disease, and fire resistant and capable of
 regeneration even if the above ground structure is destroyed.
 It is a shrub which has many thousands of differing genetic varieties, many self fertilising,
 Preference for light, poor calcareous, limestone slopes and coastal climatic conditions.
 Thrive in adversity, and too rich a soil will often lead to disease and lower yields.
 Prefer a warm to temperate climate, but will not survive temperatures below freezing for any
length of time.

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Great longevity - over 2,000 years old.
Seven years for the first crop of olives
The olive tree is a multi use product. Other parts of the tree are equally valuable. The spent
olive stones provide a useful source of fuel and the wood a medium for carving and handicrafts,
while the leaves have medicinal uses and are used in tea infusions.
The olive crop is normally harvested in the autumn and winter, often end September to mid
November. Most harvesting is still done by hand in order not to bruise the fruit and impair the
taste of the final product.
All olives used in Ravika products are guaranteed handpicked at the peak of their ripeness and
transported for processing within 24 hours

Olive History - Turkey
The olive tree (Olea Europaea) is a native to the
Mediterranean basin, and most probably originated in
Asia Minor, what is now modern Turkey.
Use of olive oil spread throughout the Easter
Mediterranean over the next four millennia, with Crete
certainly having commercial production in 4,000 BC.
As the world’s fourth largest olive producer, Turkey
boasts over 85 million olive trees, which produce about
1.2 million tons of olives and 200 thousand metric tons of
olive oil per year, half of which is exported.
Even major olive producers Italy and Spain buy Turkish
olive oil. But, as with much of the olive oil in Spain and
Tunisia, the best Turkish olive oil is often sent to Italy to
be repackaged and sold as if it were Italian olive oil.

Milling Plant - Cold Pressed / Extracted Facility

Treatment, Refinery, Storage and Bottling
facilities

www.ravika.com.tr

Ravika Olive Oil

Premium Olive Oils

www.ravika.com.tr

Ravika Olive Oil

Extra Virgin Olive Oils
Natural Extra Virgin Olive Oil product contains High Quality
Aegean Extra Virgin Olive Oil from Turkey.

Cold pressed.
Maximum acidity below 0,8%.

www.ravika.com.tr

DESIGN FOR EAST ASIA MARKET
Ravika
Extra Virgin and Pure Olive Oils



HERE, THERE AND EVERYWHERE!

• In Europe: Sweden, Germany, Switzerland, Bulgaria,
Bosnia, Kosovo, Cyprus, UK, etc
• In the Far East: China, Vietnam, Malaysia, Singapore,
Thailand, Hong Kong, Australia, etc

• In the Gulf: Bahrain, Saudi Arabia, Qatar, Yemen,
Oman, Dubai, Iraq, Iran, UAE, Kuwait, etc
• And in Australia, Canada and America

Food Cooking Event in Culinary
School - Istanbul

IOOC - International Olive Oil council
 The International Olive Oil Council (IOOC) is an intergovernmental
organization,. It promotes olive oil around the world by tracking production,
defining quality standards, and monitoring authenticity.
 According to an article by Tom Mueller in the August 13, 2007 Issue of the The
New Yorker, regulation is extremely lax and corrupt.
 Mueller states that major Italian shippers routinely adulterate olive oil and that
only about 40% of olive oil sold as "extra virgin" actually meets
requirements.[57]
 In February 2008, however, EU officials took issue with the new law, stating
that under EU rules such labeling should be voluntary rather than
compulsory.[8]
 Under EU rules, olive oil may be sold as Italian even if it only contains a small
amount of Italian oil.[7]
 In March 2008, 400 Italian police officers conducted "Operation Golden Oil,"
arresting 23 and confiscating 85 farms after an investigation revealed a largescale scheme to relabel oils from other Mediterranean nations as Italian.[9] In
April 2008 another operation impounded seven olive oil plants and arrested 40
people in nine provinces of northern and southern Italy for adding chlorophyll
to sunflower and soybean oil, and selling it as extra virgin olive oil, both in Italy
and abroad. 25,000 liters of the fake oil was seized and prevented from being
exported.[10]

ARE YOU BUYING REAL OLIVE OIL
 CANADA MONTREAL – Its flavour and health benefits have made


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extra-virgin olive oil a fast-growing commodity and an
essential ingredient for chefs and home cooks everywhere.
But how do you know what you’re getting for your money?
As worldwide demand grows, olive oil fraud has become
rampant. Well-known Italian olive oil producers have been
found guilty of importing lesser-quality olive oil from
North Africa and elsewhere, relabelling and pricing it as a
high-quality extra-virgin Italian and Spanish product.
Here at home, several Canadian importers have been fined
for blending small amounts of olive oil with cheaper
refined oils and vegetable oils and then slapping on labels
that read “extra virgin” olive oil, making off with a tidy
profit while cheating the consumer out of the heart-health
benefits and distinctive flavour and quality they thought
they were getting.
Critics say weak Canadian food labelling regulations and
inadequate enforcement of those laws by federal

 “Olive oil is a commodity that can easily be diluted or substituted with cheaper

oil,” wrote Marilyn Taylor, a spokesman for the Canadian Food Inspection
Agency in a bulletin from the agency last July. “The presence of other oils in
olive oil cannot be detected by visual inspection and therefore consumers rely
on the labelling.”

 Under the federal Food and Drugs Act, all food products sold in Canada are

subject to labelling requirements. Products that are labelled and marketed as
extra-virgin olive oil must be cold pressed and made wholly from “oil obtained
from the fruit of the olive tree (Olea europea L)” in accordance with standards
set by the International Olive Oil Council, that promotes olive oil, tracks
production, defines quality standards and monitors authenticity.

 To be certified as extra virgin, each batch of olive oil must pass chemical and

physical analyses in its country of origin. These measure fat content and acidity
levels.


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Last year, three Canadian importers and distributors of olive oil were convicted
under the Canada Food and Drug Act.
In May, the Toronto-based importer and distributor Jan K. Overweel Ltd.,
which markets the Emma, Casa Italia and Cortina Foods brands and other
imported products, was fined $40,000 and ordered to dispose of more than
27,000 litres of seized olive oil that was labeled extra-virgin olive oil but found
to be 50 per cent sunflower oil.
Last July, Eddie Zilli, president of Santa Maria Foods of Toronto, which markets
Mastro olive oil and other products, was convicted of three offences under the
Food and Drugs Act.
The judge ordered Zilli to pay a total fine of $150,000 and ordered 47,400 litres
of seized oil to be disposed of.
Two complaints by consumers about bottles labeled as 100 per cent pure extravirgin olive oil at a supermarket in Toronto led to a conviction in September,
resulting in a $7,500 fine for Italian Products Distribution Inc. Inspectors
seized 400 bottles of oil, sent samples to a lab for analysis and found that they
contained “a high concentration” of sunflower and/or soybean oils..”


 The CFIA reported that, in 2009 ,25 of 45 samples of

extra-virgin olive oil pulled from Canadian store
shelves and tested in the agency’s laboratory in
Ottawa over the previous year had been
adulterated. The bottles labeled as extra-virgin
olive oil were found to have been blended with
lower-priced sunflower or canola or soybean oils,
or with
 Gravelle said new extra-virgin olive oils on the
market as well as those that seem “unreasonably
inexpensive,” or those from countries like Spain
where drought or other environmental factors are
known to have hindered recent harvests are prime
targets for investigators. So are those from
importers with a previous history of breaking the
law.
 But olive oil aficionados suspect the fraud is
rampant.
 “But extra-virgin olive oil is imported. It’s pure
fruit juice and it’s expensive to harvest and to
produce. You can’t get it for $4.99 a bottle. It’s just

Olive Oil Benefits (Medical Studies)
1 - Olive oil protects against heart disease
'Scientists say they have pinpointed the micronutrients in olive oil that make it a good heart
protector.' 'Virgin or extra virgin olive oils are best because they have the highest phenol content, the
Journal of the American College of Cardiology reports' - Hospital Universitario Reina Sofia,
Cordoba (Spain)
2 - Alzheimer's - "How you can take brain health to heart"
'Studies have shown that high intake of saturated fat and cholesterol clogs the arteries and is
associated with higher risk for Alzheimer's disease. Use mono and polyunsaturated fats, such as olive
oil. - Alzheimer's Association
3 - "Olive Oil Could Help Fight Colon Cancer"
'Researchers at the University of Ulster have found new evidence of the link between virgin olive oil
and healthy living.' 'The team of researchers ... concluded that a mixture of compounds, called
phenols, extracted from virgin olive oil could safeguard against colon cancer. Colon cancer is one of
the most common forms of cancer in the Western world - and the second highest cause of cancer
death in the US.' - University of Ulster
4 - "Virgin olive oil may protect against skin cancer"
'Scientists now say an application of virgin olive oil after sunbathing may protect against skin cancer.'
- Kobe University School of Medicine
5 - "Olive Oil Seems To Protect Against Bowel Cancer"
'Olive oil seems to protect against bowel cancer, suggests research involving 28 countries in the
Journal of Epidemiology and Community Health.' - Center for the Advancement of Health

Olive Oil Benefits (Medical Studies)
6 - "Northwestern Study Shows Why Olive Oil Protects Against
Breast Cancer"

'Oleic acid, the main monounsaturated fatty acid contained in olive oil, can cripple a cancer gene that is responsible for
25 to 30 percent of all breast cancers, according to an article by Northwestern University researchers published in the
Jan. 10 issue of the Annals of Oncology.' - Northwestern University

7 - "Olive Oil Reduces the Need for Blood Pressure Drugs"

"Olive oil is widely advocated as being good for preventing heart disease, but has not hitherto been associated with
blood pressure reduction. An Italian study now suggests that it may lower blood pressure.“ - Cardiovascular Institute
at Mount Sinai School of Medicine, New York

8 - "Olive oil 'acts like painkiller"

'Researchers found 50g of extra-virgin olive oil was equivalent to about a tenth of a dose of ibuprofen. . an ingredient in
the oil acted as an anti-inflammatory' - Monell Chemical Senses Centre

9 - Circulation - "Blood vessels appear healthier after people
consume olive oil high in phenolic compounds"
"Phenolic compounds

in olive oil, which have antioxidant, anti-inflammatory and anti-clotting properties, may explain
cardiovascular health benefits associated with the so-called Mediterranean Diet" - American College of Cardiology

10 - Skin Health - "Eat your wrinkles away"
"The study authors

speculated that certain foods offered skin protection due to their high levels of antioxidants such as
vitamins A, C and E. Monounsaturated fats such as olive oil may offer protection through the same mechanism.fatty
acids are present in the skin, and monounsaturated fats resist oxidative damage." - Monash University, Melbourne

Olive Oil -Cooking

 Olive oil is ideal for frying. In proper temperature conditions, without overheating, it undergoes no substantial structural change and keeps its
nutritional value better than other oils, not only because of the antioxidants
but also due to its high levels of oleic acid.
 Its high smoking point (210ºC) is substantially higher than the ideal
temperature for frying food (180ºC).
 Those fats with lower critical points, such as corn and butter, break down at
this temperature and form toxic products.
 Another advantage of using olive oil for frying is that it forms a crust on the
surface of the food that impedes the penetration of oil and improves its

flavour.
 Food fried in olive oil has a lower fat content than food fried in other oils,
making olive oil more suitable for weight control. Olive oil, therefore, is the
most suitable, the lightest and the tastiest medium for frying.
 It goes further than other oils, and not only can it be re-used more often than
others, it also increases in volume when reheated, so less is required for
cooking and frying.
 The digestibility of heated olive oil does not change even when re-used for
frying several times.

Olive oil Technical Specification
 Olive Oil is a complex compound made of fatty acids, vitamins, volatile

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




components, water soluble components and microscopic bits of
olive. Primary fatty acids are Oleic and linoleic acid
Oleic acid is monounsaturated and makes up 55-85% of olive oil
Linoleic is polyunsaturated and makes up about 9%
Linolenic, which is polyunsaturated, makes up 0-1.5%
Trans Fatty acids: Olive oil has no trans fatty acids.
The levels of these acids varies during the different maturation stages
of the olive, varies with the variety and the growing conditions. It is
generally accepted that cooler areas will give an oil with higher oleic
acid than warmer climates.
Essential Fatty Acids Linoleic, an omega-6 fatty acid and alpha Linolenic, an omega-3
fatty acid.
Olive oil also contains antioxidants such as vitamin E

Olive Oil – Freezing Point
 Olive oil will harden at refrigerator temperatures - around 10



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

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degrees F.
Olive oil is a complex mixture of oils and waxes. The heavier oils
and waxes will form needle-like crystals as the temperature is
lowered, then the other oils will start to settle out.
Winterization is the commercial process whereby these waxes
are removed to keep the oil clearer when stored on a cold shelf.
Because olive oil is a natural product and different from year to
year even from the same bottler, each batch of oil will "freeze" at
a different temperature.
There is no exact freezing temperature.
Freezing olive oil will not harm it; it will actually prolong it's
nutritional benefits and its flavor.
It is a myth that the freezing point of olive oil can be used to
predict whether it is pure, virgin or extra virgin.

Olive Oil - Rancidity
 Olive Oil Storage and Rancidity
 When olive oil is too old and has oxidized, it is usually rancid. Rancidity is
most commonly detected by taste but a chemical test can also check for
rancidity.

 Oil doesn't suddenly go rancid, it slowly becomes more oxidized and as it does,
the flavor suffers.
 A two year old olive oil may taste rancid to some while others don't mind it.
Most people would be put off by the taste of any vegetable oil more than 4-5
years old.

 Rancid oil has fewer antioxidants but is not poisonous.
 Some factors which affect how quickly a bottle of oil oxidizes and goes
rancid and shelflife:
 1. Heat

2. Exposure to light 3. Exposure to air
4. Time
5. Olive Variety
6. Time of year picked
7. Picking method
8. Time to Milling
9. Milling method -

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