Sunflower, with its high ratio of oil, has an important place amongst oily seeds. 90% of the sunflower seeds produced around the world is refined for oil, while the rest is consumed as a snack.

Sunflower, one of the most important oil plants in the world, is the oil plant with the largest share of croplands and production in Turkey. 50% of Turkey's plant-based raw oil production comes from the sunflower.

Sunflower oil is not fit to be consumed as a raw oil and is therefore refined. The raw oil brought to the facilities to be refined is degummed, neutralised, bleached, winterised and deodorised. The refinement process takes approximately 36 hours.

The refinement process cleanses the oil of all unhealthy components, as well as those that negatively affect its taste, look and smell and maximises the nutritional components.

The sunflower oil has a large range of usage. It can be used in salads and appetizers directly, as well as in warm dishes, pastries, various sauces and fries.

Sunflower oil is produced from the sunflower plant. These oily seeds are taken through various processes like pressing, extraction and refinement to produce sunflower oil.

The sunflower oil contains a high ratio of polyunsaturated fatty acid. It also contains monounsaturated fatty acid and saturated acid. It contains Omega-6 and Omega-9 fatty acids, and also vitamins A, D, E and K. The ratio of vitamin E is especially high compared to other vegetable oils.

Corn oil is obtained from corn ickers through wet and dry grinding system. The oil comes from the icker germs.

Ideal for fries, warm dishes, sauces and salads, corn oil is a good choice for cooking sautée'd meat. It can be used in pastries as well.

Corn oil is rich in linoleic acid and contains a high ratio of free phytosterol and polyunsaturated. It has the highest amount of free phytosterol among vegetable oils.

Corn oil is rich in vitamin E and anti-oxidants. Studies show that corn oil, with its nutritional contents, helps lower cholesterol and alleviates arteriosclerosis. It is also a potent energy source.

Omega-3 is perfect especially for boosting your heart and brain health and your immune system. Increasing the Omega-3 fatty acids in your diet helps prevent coronary heart disease. Contains a number of polyunsaturated fatty acids that are important for brain and cell development and are not produced by the body naturally.

You may use it to make warm or cold dishes, soups, salads, appetizers and pastries.

Olive oil is an oil that can be consumed in its natural state, obtained from olives which are the fruit of olive trees. Thus, it is considered also a juice. Olive oil is made ready for consumption in the forms of extra-virgin, virgin, pure and riviera.

Natural olive oil is a type of oil that is extracted from the olive through physical means only, with a temperature that protexts its natural characteristics and can be consumed in its natural state. Clear, in a colour between yellow and green, it has a unique and distinctive smell. It comes in the form of extra-virgin and virgin. Extra-virgin has a free acidity of 0.8% at most and has impeccable taste and smell. Virgin has a maximum free acidity of 2%.

Pure olive oil is refined from the raw olive oil while protecting its structure, comes in different shades of yellow and has its own unique distinctive smell. It has a maximum free acidity of 0.3%.

Riviera is a mixture of pure and natural olive oils, comes in colours between yellow and green and has its own unique distinctive taste and smell. It has a maximum free acidity of 1.5%.

Extra-virgin is fit for direct consumption in terms of nutrition, taste and smell, and is ideal for salads and cold appetizers. Riviera is recommended for warm dishes. Pure olive oil is used usually as a frying oil.

Despite popular misconception, freezing the olive oil in the fridge and the colour of the oil aren't enough to see whether the oil is mixed. This can best be found out through chemical tests in the lab. Olive oil sold in the open could also not be natural. It is recommended that you prefer packaged and labeled olive oil produced up to standards of the food code and up to quality standards.

Olive oil must be kept in a cool place out of the sun. 14-15 degrees celsius is the optimal heat for storage. Olive oil absorbs all sorts of scents, and should therefore be stored with its lid closed and away from smells. Olive oil begins to go bad when left opened and exposed to the air.

Olive oil is used in many fields including food, medicine and cosmetics. It is very rich in oleic acid. In oils, oleic acid, has many forms, but the lower the free oleic acid, the richer the taste and higher the quality.

The dates of producion, of filling, and of expiry should be taken into account. Information on how the oil was obtained should be available on the label. Colur is not a criterion of quality in olive oils, it may change depending on the time of harvest or type of olive. You may also see on the lable that it doesn't contain additives or preservatives.

Olive oil is an oil that can be consumed in its natural state, obtained from olives which are the fruit of olive trees. Thus, it is considered also a juice.

Many studies can attest to the healthiness of the olive oil. Rich in nutrients, the olive oil boosts the immune system and contains plenty of polyphenol structures. It also contains tocopherol, or vitamin E. Olive oil is rich in vitamins A, D, E and K and is a potent weapon to combat the free radicals that are linked to cancer thanks to the anti-oxidants it contains. Olive oil also regulates the blood acidity related to Omega-3 and Omega-6.

It is known that olive oil contains polyphenols, phenolics and flavodines, which are strong anti-oxidants and even in small contentrations are able to stop cancerous cells from spreading. Studies show that these anti-oxidants that are plentiful in olive oil prevent the creation and spread of free radicals produced in the body because of stress, pollution, tobacco usage and flawed nutrition.

Olive oil is rich in oleic acid, a healthy unsaturarted acid. It prevents cardiovascular diseases, increases good cholesterol level in the blood while decreasing bad cholesterol levels. Olive oil is a staple of mediterranean cuisine and diet.

Margarine is made completely from plant-based oils. To create margarine, first the right ratios of solid fat and liquid oil are mixed. This mixture is then blended with non-fat products like fat-free milk or milk protein, and lastly with water. The contents decide the taste and nutritious attributes of the end product.

These are the physical crystalisation processes that ensure the oils stay together in the shape of the mold.

Cholesterol is only present in animal fats and plant-based products are thus cholesterol free. Margarines are no exception as they are plant-based.

Margarine has a wide range of use. It may be spread on bread directly at breakfast, can be used to prepares omelettes, hot dishes, rice, pasta and pastries.

Trans-fat is what we call the fatty acids that are produced as side products through structural alterations of the fatty acids during the processes.

As studies have proven that trans fats are detrimental to your cardiovascular health, the trans-fat ratio has been reduced to less than 1% in the modern margarines produced in Turkey. The products containing trans-fat below this threshold are considered trans-fat free as per the labeling circular.

Margarines are marked on the label as containing less than 1% of trans-fat. The products containing trans-fat below this threshold are considered trans-fat free as per the labeling circular.

Orkide margarine products do not contain trans-fat and are thusly marked on the label.

The fat ratio of margarines changes depending on the packaging they were produced for. Bowl-packages contain lower saturated fat and are spreadable in consistency. Regular packages contain differing saturated and unsaturated fats.