Zenne olive oils have low acidity levels ranging from 0.43 to 0.90 percent and are handpicked and selected olives mechanically harvested from olive trees grown in Turkey’s Edremit gulf area where the soil is fertile for growing olive trees.

The color, aroma and the flavor of the olive oil produced in this part of Turkey and the Aegean region is considered as one of the finest in the world.

The Zenne olive oils expelled without heat and chemicals come in various grades and forms as extra-virgin, pure olive oil and pomace. The extra virgin olive oil, which is first extraction and exhibits clear greenish features, is best as dip for bread and salad dressing, as well as basting and marinating fish and meat.

After the extraction of the extra-virgin olive oil, the subsequent extractions result in the pure olive oil and the pomace which are ideal for cooking, basting and marinating.

Olive oil has 73 percent mono-unsaturated fatty acit (oleic acid) and is a natural anti-oxidant and its being part of ones diet has been known for a whole lot of health benefits which date back to 6,000 years ago when olives were first grown along the coast of the Mediterranean Sea. It contains large quantities of squaleene which has a positive effect on the cure for cancer.

Aside from its health benefits, olive oil has been used as active ingredient in the making of soaps, shower gels, hand and body lotions, shampoos and conditioners and hair glosses. Olive-oil based hair and skin care products are also known to promote healthy skin and scalp.

Zenne olive oil is a brand manufacdtured and imported from Turkey for Aspendos International Corporation, a joint venture of Fiera de Manila, a company headed by Bacolod native Norelyn Tornea-Babiera and its Turkish Partners. Zenne comes in 250 ml, 500 ml, and 1,000 ml bottles and 5,000 ml cans

For further product information, kindly contact the authorized distributors at +6334-435-0332, 0919-5680019 look for Noemi T. Castillo or Joji Padilla at +63 918 3813300, email: fiera@info.com.ph.

Olive oil contains high levels of mono-unsaturated fatty acids and has anti-oxidant properties which reduces the risk of cancer.

Olive oil contains squalene in large quantities known for its positive effects on curing cancer.

The anti-oxidant properties in olive oil protects cells and constructs damaged cells through Oleiprine (Oleic acid). It is also the source of Vitamin E needed by our bodies.

Olive Oil balances cholesterol in the blood, hence it helps to prevent blood clotting and reduces the risk of heart attack. Olive Oil establishes protective membrane layer in the stomach and reduces acid levels, it is very effective way of stopping ulcer formation and protects the stomach.

Olive oil helps in digestion process and prevents the straining of gall bladder. It decreases the formation of stones in the gall bladder. It also helps the kidney to function properly. Digestion of olive oil is very easy and it is absorbed by the intestines. It helps the intestines to work regularly, thereby preventing constipation and hemorrhoids.

Olive oil also helps the growth of bones being the rich source of Vitamin E and Oleic acid. It is beneficial in pregnant women especially in the development of fetus’ brain and nerve systems.

Olive oil is very effective in curing jaundice. Regular consumption of olive balances blood pressure and decreases bad cholesterol levels in the body.

During ancient times, olive oil is known as a source of beauty. Direct application to hair and skin is encouraged as it feeds and rehabilitates the hair and skin.

The olive tree has been an indispensable part of every civilization in the Mediterranean region throughout the period of history. The Aegean coast of Turkey is a very fertile land in growing olives and olive trees. The olive oil manufacturers in the Aegean region were producing olives and olive oil dating back the 6th century BC.

In today’s modern times, one can find gourmet and fruity aromatic Extra Virgin Olive Oil in Turkey. Zenne Olive oil is one leading brand in the market. It is distinct in its aroma and flavor of olive oil. It has a special treat to consumers because of its low-acidity content. Its color, aroma and flavor is distinct.

Zenne Olive Oil is best in salads, dipping bread, cooking, basting, flavouring, and marinating of meat, fish, and chicken.

Olive oils are best stored in glass bottles and away from direct sunlight. The ideal room temperature to store olive oil is 21 degrees centigrade. Olive oil bought in cans should be transferred into glass bottles once being opened.

Call Aspendos International Corporation for exclusive supply of Zenne Olive Oil at 8960639, 8960637, 8996216, email: fiera@info.com.ph, visit web site: http://www.aspendos.com.ph.

1. Reduce the risk of cancer – olive oil contains squalene in large quantities, known for its positive effects in curing cancer.
2. Protects cells – olive oil has anti-oxidant properties and source of Vitamin E, it constructs damaged cells through Oleiprine, an anti-oxidant richly present in olive oil.
3. Reduce the risk of heart attack – olive oil balances cholesterol in the blood, prevents blood clotting.
4. Decreases the formation of stones in gall bladder – olive oil helps in digestion process and prevents the straining of gall bladder.
5. Protects stomach – olive oil establishes protective membrane layer in the stomach and reduces acid levels, a very effective way of stopping ulcer formation.
6. Helps kidney to function properly – olive oil helps in preventing constipation and hemorroids, digestion of olive oil is very easy and it is absorbed by the intestines. It helps intestines to work regularly and properly.
7. Helps the growth of bones – Vitamin E and Oleic Acid (mono-unsaturated fatty acids) in the olives contributes to the growth of bones. It is beneficial for pregnant women in the development of fetus’ brain and nerve system.
8. Prevents formation of stone in splenic.
9. Very effective in curing jaundice – regular consumption of olives balances blood pressure and decreases bad cholesterol levels in the body.
10. Ancient source of beauty – direct application to hair and skin is encouraged as it feeds and rehabilitates the hair and skin.

At present, Turkey boasts 900,000 hectares devoted to the cultivation of olives and an estimated total of 150 million trees which represents approximately 10% of worldwide olive growing area and olive trees. The area dedicated to olive cultivation expands with each passing day.

In terms of olive oil production, Turkey ranks fourth in the world after Spain, Italy and Greece. The average annual olive yield of Turkey is approximately 1,200,000 tons. The major proportion of 75% is produced in the Aegean region. The Mediterranean each account for 10% share.Olive production in the southeastern region comes to 5% and the Black Sea is less than 1%.

How to Store Olive Oil:

1. Keep away from direct sunlight.
2. Keep it in glass bottles.
3. Don’t keep it in very cold or very hot environment.
4. The ideal room temperature to store olive oil is 21 degrees centigrade.
5. Olive oil bought in cans should be transferred into glass bottles once opened.

Source: Aegean Exporters Union, 2008.

• 1/2 k chicken liver
• 1 thumb-sized ginger, peeled and sliced
• 2 tbsp olive oil
• 1/4 c butter
• 1 pc. Granny Smith apple, peeled and diced
• 1/2 c chopped onions
• 1/2 tsp dried thyme leaves
• 1/4 tsp dried marjoram leaves
• 2 1/2 tsp fine salt
• 1/2 tsp finely ground white pepper
• 2 tbsp white wine or rum
• 1/2 c butter
• 1/2 c all-purpose cream
• 2 tbsp chopped spring onions
• 1 cup unsalted butter, clarified

Directions:

1. Wash the liver and place in a saucepan. Add slices of ginger and enough water to cover. Allow to boil and then simmer until the liver is done. Drain and chop coarsely.
2. In a frying pan, heat together olive oil and butter. Add chopped apples, onions and chopped liver. Saute until onions are done. Season with thyme, marjoram, salt and and pepper. Add white wine and allow to simmer until almost dry. Let cool for at least 15 minutes.
3. Transfer the liver mixture to a blender. Process until fairly smooth. Add butter and cream. Continue to process until blended. Transfer the processed spread to containers. Chill briefly to firm up. Seal the top surface with an adequate    amount of clarified butter. Keep chilled. Serve the toast or crackers.

• 1/2 kilo squid, ink sacs removed
• 2 1/2 fresh lemons, divided
• salt for seasoning
• 2 tbsp. olive oil for sauteing
• 1 small onion, sliced into rings
• 1/4 c olive oil for the sauces
• 1/4 c snipped coriander leaves

Directions:

1. Cut squid into about 1/2-inch rings. Remove tentacles from heads; discard heads and add tentacles to the squid rings.
2. Squeeze 1/2 lemon over the squid rings and tentacles then season with salt.
3. Heat olive oil in a skillet to medium and saute onions about one minute. Add squid rings and tentacles and saute just until cooked, about one minute (do not overcook or the squid will get tough).
4. Transfer onions and squid to a serving platter.
5. Combine olive oil and juice of remaining two lemons in a saucepan. Heat through, then stir in coriander leaves. Pour over squid and onions and serve immediately with bread or rice.

Tips:

• If desired, you can peel away the purplish skin of the squid.
• Do not over-squeeze the lemons so you don’t get the white  pith which is bitter.
• Squeeze the lemon through a fine sieve so as not to include the seeds.

• 1 cup couscous, uncooked
• 1 (16 ounce) can of black beans, rinsed and drained
• 1 large stalk of celery, sliced
• 1 medium red bell pepper, sliced
• 2 medium tomatoes, sliced
• 1/4 cup green olives, chopped
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon, oregano
• 1 tablespoon, basil
• 2 green onions, finely chopped
• juice of one lemon
• 1 1/2 tablespoons olive oil
• salt and pepper to flavor

Directions:

1. in a saucepan, prepare the couscous according to package directions
2. when done, fluff with a fork
3. allow to cool until barely warm
4. stir in the remaining ingredients, cover and refrigerate for 1 hour.

• 2 eggplants, rinsed
• 2 peppers, rinsed
• 2 glasses of yogurt
• juice of a half lemon
• a clove of garlic
• 1/2 tablespoon sea salt
• 2 tablespoons olive oil

Directions:

1. peel the eggplants
2. make a few holes in them and in peppers
3. barbecue both eggplants and peppers in the oven or in a grill
4. squeeze the lemon on the eggplants
5. then, mesh them with a fork
6. peel the barbecued peppers and slice them in small pieces
7. mix lemon juice, grated garlic and yogurt
8. add all ingredients together

Ingredients:

• chopped green olives
• a handful of chopped dill
• grated garlic flavored with salt
• seeds of pomegranate
• pomegranate vinegar
• 2 tablespoons olive oil

Directions:

1. all you need is to mix them in a big bowl
2. use olive oil and pomegranate as the sauce

• a bunch of sea kidneybeans
• a clove of garlic
• juice of half lemon
• 2 tablespoons olive oil

Directions:

1. boil the sea kidneybeans
2. make sure if they are cooked or not by trying to skin their roots; if you can do it, it means they are cooked.
3. then, continue this procedure under cold water
4. prepare the mixture of olive oil, garlic and lemon juice in a separate bowl
5. then, use it as topping sauce