Ceramic Spoon Rest-Olive Tree
Dimensions: L 4.5'' X H 11"
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(Yatay Seramik Kaşıklık - Zeytin Ağacı)
Ölçüler: G 12cm U 27cm
Turkey has a history of ceramic production reaching back thousands of years, from the primitive sculpture of prehistoric Anatolia to the ornaments and crockery of the Hitites and the ornate hand-painted tiles of Iznik. During the middle of the 20th Century, the era of mass-production began as Turkish ceramic producers built factories to manufacture ceramics on a large industrial scale. Since that time the quantity and quality of ceramics being produced in Turkey has continued to grow.
~ OLİVE TREE ~
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries.
The olive tree is native to the Mediterranean basin; wild olives were collected by Neolithic peoples as early as the 8th millennium BC. The wild olive tree was originated in Asia Minor in modern Turkey.
It is not clear when and where olive trees were first domesticated: in Asia Minor in the 6th millennium; along the Levantine coast stretching from the Sinai Peninsula to modern Turkey in the 4th millennium; or somewhere in the Mesopotamian Fertile Crescent in the 3rd millennium.
Olive tree (Olea europea) is a slender tree. Despite the growth of heavy and cumbersome, very long lasting. Average lifespan of an olive tree is 300-400 years. However, there are also the 3 thousand years old olive trees. For this reason, the olive tree is named “immortal tree” in botanic and mythology.
Olive harvest methods virtually have not been changed for thousands years. Collection by hand or shrugging methods has been used for centuries. Harvest period is between November and March.
In olive oil culture, another tradition that does not change for thousands of years is the extraction method of olive oil. Olive Oil is obtained by passing the olives in cold press passes. Olive Oil is obtained by pressing the olives in cold press without any chemical process. And this olive oil can be eaten after cold press process. For this reason, there is no difference for olive oil production method between the present and 6 thousand years ago. The olives must be processed as soon as possible after harvest to obtain high-quality olive oil. If the olive producing process is delayed, the olives are fermented. This leads to a decrease in quality of olive oil. Olives have to be processed to have best natural olive oil. Olives have to be collected on time, be cleaned at the oil plant, be rested in the most appropriate containers and be saved in dark and cool place.