{"id":26999,"date":"2023-06-16T19:33:56","date_gmt":"2023-06-17T02:33:56","guid":{"rendered":"https:\/\/dailyovation.com\/?p=26999"},"modified":"2023-08-04T17:55:53","modified_gmt":"2023-08-05T00:55:53","slug":"award-winning-unique-flavor-heraclea-olive-oil-delivers-flavor-health-and-heritage-reveals-berk-bahceci","status":"publish","type":"post","link":"https:\/\/dailyovation.com\/2023\/06\/16\/award-winning-unique-flavor-heraclea-olive-oil-delivers-flavor-health-and-heritage-reveals-berk-bahceci\/","title":{"rendered":"Award-winning Unique Flavor &#8212; Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci &#8211; Food Review"},"content":{"rendered":"<p>Award-winning Unique Flavor &#8212; Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci.<\/p>\n<p><span style=\"font-weight: 400;\">We are here with <\/span><b>Berk<\/b><strong> Bahceci<\/strong><span style=\"font-weight: 400;\"> from <strong>Heraclea Olive Oil<\/strong>.<\/span><\/p>\n<p>Berk joined me for a conversation (via zoom).\u00a0 Below has been edited for length and clarity.\u00a0 Find the full conversation on our <a href=\"https:\/\/www.youtube.com\/@FlavRReport\">YouTube Channel<\/a>.<\/p>\n<p><iframe src=\"https:\/\/embed.acast.com\/642c4207c7800c0011c0c040\/64960a0cc104d70011209902\" width=\"100%\" height=\"190px\" frameborder=\"0\"><\/iframe><\/p>\n<h4><span style=\"font-weight: 400;\">I&#8217;m excited because I&#8217;ve tasted your olive oils and they&#8217;re subtle, they&#8217;re flavorful, and there&#8217;s a great story behind them. And today I wanna touch on all of that and a little bit more.<\/span><\/h4>\n<p>&nbsp;<\/p>\n<p><iframe title=\"Risking it all for Artisanal Olive Oil, Successful Lawyer Berk Bahceci shares his story\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/8ztd-ooYQdY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h4>Tell me a bit about your background and how you got into olive oil<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\">\u00a0 Sure. I moved to the United States approximately 10 years ago for college. Actually. That&#8217;s how my story here started. I studied economics at UCLA and then I went to law school at UC Berkeley.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But the day I started law school, I realized something was off. I started questioning whether I was the material to be an attorney. Three years passed by.\u00a0 I took the bar exam and started working. In my first year I realized, I don&#8217;t want to be a lawyer anymore.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I started looking for an exit plan. So I reflected back on myself, my life, my childhood. What is one thing that would\u00a0 make me wanna wake up every day with excitement?<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I realized olive oil is out there. My family owned some olive groves before, but we were never doing this with a business mindset. It was just produced and consumed within family and friends. I came up with the idea to tell my family, why don&#8217;t we turn this into a business, create a brand around it, and sell it here exclusively in the United States.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The market itself is very dominated by a couple big players from certain countries.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I did more research and realized that Turkey is the fifth largest importer of olive oil into the United States, but you are not seeing any Turkish brands on shelves.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What&#8217;s the reason for that? It&#8217;s probably because producers in Turkey don&#8217;t have the means to come here, establish a distribution center like channels, and move product. Selling in bulk is the easiest and most convenient way for those people.<\/span><\/p>\n<p><b>But I wanted to bring a new way for the Turkish olive oil in the United States with Heraclea<\/b><span style=\"font-weight: 400;\"> that&#8217;s how we found it.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><iframe title=\"The Discovery that led to World-Class Olive Oil, Berk Bahceci reveals special region and varietal\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/q42CiWMAoz4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h4>We&#8217;re definitely gonna get into Turkey in a second.\u00a0 A lot of the people watching this are wine lovers.\u00a0 Region is very important.\u00a0 So tell us about the region that you&#8217;re farming<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> Region has an impact on olive oil as well. That&#8217;s the reason why the European Union has a scheme called Protected Designation of Origin. I&#8217;m sure wine lovers and cheese lovers will know, when I say PDO, the red and yellow emblem that you see on certain products sold in specialty food stores. <\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">PDO is basically a stamp given by the European Union, to distinct products. What do I mean by that? So the variety of olive that we work with is called <\/span><b>Memecik<\/b><span style=\"font-weight: 400;\">. There are over 2000 olive varieties\u00a0 in the world.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>Do me a favor, say that variety again and spell it for us.<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> It&#8217;s called <\/span><b>Memecik<\/b><span style=\"font-weight: 400;\">. It is very unknown, very rare because it is specific to the region that we produce.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">And that&#8217;s why the European Union has given a couple years ago to this region and this olive variety, A P D O certification. For example, in California most growers are bequia, right? If they were to plant <\/span><b>Memecik<\/b><span style=\"font-weight: 400;\">, which they can, in California, they won&#8217;t be able to have this PDO certification.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So PDO only comes if <\/span><b>Memecik<\/b><span style=\"font-weight: 400;\"> is grown in Milas. That&#8217;s a very special thing for us and we are very proud to be working with a very rare variety. So when you buy olive oil, it is for certain that you won&#8217;t taste it with any other brand because it&#8217;s distinct to Milas.<\/span><\/p>\n<p><b>Just the same way that champagne only comes from the Champagne of France.<\/b><\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> That&#8217;s exactly what I was going to say.\u00a0<\/span><\/p>\n<p><iframe title=\"The Secret to Producing Incredible flavor Artisanal Olive Oil, Expert Berk Bahceci Reveals\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/JfyCAIEcEps?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h4>When did you realize the magic and the power of the Memecik varietal?<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> This PDO certification is so new that we did not found this business upon that, that certification. It was just an added value with the PDO, but we always knew that our olive oil was distinct in its quality.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It has actually recently been approved by International judges in New York International Olive Oil competition, Japan Olive Oil Competition, Istanbul Olive Oil Competition. We got gold and silver medals from all of these. And this is the first year that we are actively participating in these competitions.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It&#8217;s a really good moment for us because usually these things don&#8217;t happen in the first or second year. [Usually] you&#8217;re a producer for multiple years or maybe generations.\u00a0 So we&#8217;re really proud about that.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>Congratulations. And just to give someone listening or watching an idea, the scale of these competitions.<\/h4>\n<h4>Can you estimate how many different olive oils are in that competition?<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> I would say in the thousands, 2000.\u00a0 Maybe a hundred companies are winning these awards. You&#8217;re in the select field of the top 5-10% in the entire world.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The panel is composed of people from all around the world, from all producing regions, Italy, Tunisia, Greece, Turkey, Chile, Argentina.\u00a0 Experts. So it&#8217;s a good indication that the product is at a certain level of quality.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>So let&#8217;s talk about the behind the scenes and the process of making this award-winning olive oil.<\/h4>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Berk: We have around a hundred acres of land with over 10,000 trees that we take care of with a team of seven full-time on the field every day. We don&#8217;t use any fertilizers, we don&#8217;t use any pesticides. We don&#8217;t use any chemicals.\u00a0 One reason is our grows are literally on the on mountains. They&#8217;re not plantations.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Many olive oil brands have what people call <\/span><b>\u201colive farms\u201d where the companies do intensive and super, super high density farming<\/b><span style=\"font-weight: 400;\">, which means that where maybe 10 trees would go. They plant a hundred trees. So it&#8217;s very compact, producing very high yield olives, but lacking taste because they&#8217;re fed with irrigation all the time.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So the olives get really big when they&#8217;re given water every day, whereas our olives don&#8217;t have irrigation because it&#8217;s on the mountains. Our olives, in comparison, are relatively smaller, which keeps the aroma very vibrant. That&#8217;s actually the secret behind it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">A lot of people who taste our early harvest olive oil say that it&#8217;s a little bit bitter, especially right after the harvest.\u00a0 That comes from the antioxidants that are loaded in it. Because our olives are very small. The density of antioxidants is higher, so that&#8217;s why the bitterness comes in.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We just prune the trees, cutting the excessive branches because we&#8217;re working in a very scarce,\u00a0 nutrient environment. Like I said, no fertilizers, so you have to keep the trees very optimal by cutting the unnecessary trees and branches so that whatever there is in the soil goes to the fruit.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s why our team of seven constantly does these kind of things. These kind of physical touches, no like chemical alteration or anything. Around October we start\u00a0 walking\u00a0 around the grow to determine the day of the harvest. <\/span><b>That is the most exciting time of the year<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Due to not using fertilizers, we really have to optimize the day of the harvest to maximize our production. So when we determine that day, which is mid-October, usually we start harvesting.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We hire local men and women who are living in nearby villages. We go in with a team of 20 to 30.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We keep it for 90 days until January. We don&#8217;t want to go into January. Because fruit flies, conditions and a lot of other things impact the quality.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So we try to finish everything from mid-October until January. We work with a local mill to process our olives. We take two batches every day, one in the afternoon and one at night because we don&#8217;t wanna wait in between.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you start harvest at 8:00 AM and harvest until 4:00 PM the olives that you have harvested at 8:00 AM will have waited nine hours before going into the processing machine. We don&#8217;t wanna do that because as the olive waits, fermentation starts and the quality decreases.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So we do two deliveries every day to the local mills, one in the afternoon, and one later in the day. This way we ensure that our olives go right into production within two to four hours of harvest.\u00a0 Believe me, we&#8217;re working really hard to maintain that.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then we store our olive oil in stainless steel tanks in temperature and humidity controlled rooms with nitrogen gas used as a buffer between the olive oil and the rim.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Think of a five ton tank.\u00a0 You fill it out, but there&#8217;s always some portion of the tank that is left empty and there&#8217;s oxygen in that empty part. When olive oil touches with oxygen in the stainless steel tank as it is stored, oxidation starts, which leads to rancidity, which decreases the quality of the olive oil. So we take that oxygen out by pumping in another gas \u2013 of course, food grade safety, no worries there.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s the level of attention and care we give to our olive oil.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><iframe title=\"Taste the incredible flavor of artisanal olive oil, revealed by expert\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/wHP1AIrfQ4U?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h4>Let&#8217;s switch to the the tasty part. Let&#8217;s talk about the flavor of your two bottles.\u00a0 Flavor profiles, aroma, anything you&#8217;d like.<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> So we have two products right now. We&#8217;re bringing in a third one soon.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Olive oil is the white bottle which is made from olives that we harvest starting from October until mid-November.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">And the moment that we switch from early to mature harvest is when the olives start turning into this purplish color. As months pass the green olives start to ripen and then change in color. When we see that change into purple, that&#8217;s the moment we say, okay, early harvest is done.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now we&#8217;re doing mature harvest and then everything else that we harvest mid-November, till January, is considered mature harvest. That&#8217;s the distinction between the two.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The mature harvest is the black bottle. And when it comes to flavor profile, there&#8217;s one disclaimer that I wanna make, uh, in general about, uh, these, uh, like.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Flavor profiles.\u00a0 I think to really understand and feel and get this smell. In any olive oil, you have to have a sensory memory, have that experience in your mind, I still remember it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here\u2019s an example from my sensory memory:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We had a walnut tree right across the street by our house, and there was a fine paper-like cover, outside of the walnut. Right before they mature, we would take from the tree and taste it and it&#8217;s bitter. So that [bitter] taste is in my sensory memory right now.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Same as tomato stems. Like if you touch a tomato plant with your hands and play around and then smell your hands, you&#8217;re going to get a very unique tomato stem smell, and that&#8217;s like embedded in your mind now. So from now on, every time you taste an olive oil, if there is that distinct smell or taste in it, that&#8217;s how you recognize it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So in our olive oil, early harvest, for example, I get the notes of freshly cut grass, tomato stems, walnuts, banana.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What I was told in this olive oil school that I went to in Spain is, get your hands out there. Touch everything, smell everything. Taste everything. That&#8217;s how you develop your sensory memory.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">And that&#8217;s how you become, as people say, familiar. But you know, like you don&#8217;t have to have a certificate to be one. You know, you just go out there and taste stuff and try to. Memorize and remember those smells and tastes.<\/span><\/p>\n<h4>I was talking to somebody earlier this week about food pairings and he had a similar answer, which was be curious.<\/h4>\n<p><span style=\"font-weight: 400;\">Exactly. Taste things, touch things, smell things, and be curious.\u00a0<\/span><\/p>\n<p><iframe title=\"Incredible food to pair with artisanal olive oil\" width=\"696\" height=\"392\" src=\"https:\/\/www.youtube.com\/embed\/JoPvwgWfBIQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h4>I know your website has a cookbook, let&#8217;s talk about some of your favorite food pairings with your olive oil<\/h4>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> I love\u00a0 drizzling our early harvest on cheese plates. That&#8217;s my favorite thing. Early harvest is more for finishing dishes because it has a bitter aroma to it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you cook with it, you may have a bitter taste in the food. Actually, I know people who cook with our early harvest. I know people who drizzle with our mature harvest, so it&#8217;s not set in stone.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It really depends on what you like, but generally, early harvest is better for drizzling over salads. Hummus, cheese.\u00a0 Sometimes\u00a0 I dip my bread in it.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s a tradition we have in Turkey sometimes, find a piece of bread and dip that into your olive oil, and that&#8217;s a good breakfast.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Mature harvest is for everything else. Cooking, baking, marinating. A lot of people are saying that they use it for marinating.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>Anything else you want us to discover about olive oil?<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> Our goals are twofold.\u00a0 One is, olive oil is a very healthy product for human consumption, There is research showing that the positive effects on health of olive oil, daily consumption of olive oil. We believe that a product that is so healthy for humans should do no harm to the environment.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It&#8217;s production should not cause any more trouble to our Mother Nature. That&#8217;s why we&#8217;re not using fertilizers. That&#8217;s why we&#8217;re not using pesticides. We think there&#8217;s a solution in nature to resolve any problem that these things claim to be curing. That&#8217;s number one, producing as environmentally friendly as possible.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Number two is to <\/span><b>introduce to the world the intricacies of Turkish cuisine.<\/b><span style=\"font-weight: 400;\"> It is beyond\u00a0 just kebab. It is just one meal in thousands of distinct and unique recipes. And the way that we treat these recipes are not just a list of ingredients.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">To us, these are stories from past generations and that Turkish cookbook has 550 very distinct recipes. Each recipe is associated with a specific region or maybe sometimes even a village.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>It almost sounds Farm To Table.<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> Exactly. That&#8217;s the goal. We&#8217;re small batch and we have really certain values and principles.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>Are there any specific health benefits that you wanna cover?<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> There are a lot.\u00a0 There are a lot of research.\u00a0 I&#8217;m not a scientist. I&#8217;m not a doctor. <\/span><b>But consuming olive oil daily helps with chronic diseases.<\/b><span style=\"font-weight: 400;\"> Cardiovascular diseases. Type 2 diabetes, and many more.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We have lab reports showing the amount of antioxidants in our olive oil, which is around 500 milligrams per liter, which is a high amount. Consuming antioxidants is healthy. Olive oil has anti-inflammatory effects as well.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When you consider all of these things and if you consume fats, why don&#8217;t you switch to a healthy alternative where research shows that its consumption helps you.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">That&#8217;s why as a layman I recommend consuming olive oil on a daily basis.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<h4>Berk, you&#8217;ve given us a lot of good information. You&#8217;ve given us a lot of tasty ideas.<\/h4>\n<h4>Let&#8217;s talk about how to buy and how to, how to where we can buy your olive oil.<\/h4>\n<p>&nbsp;<\/p>\n<p><b>Berk:<\/b><span style=\"font-weight: 400;\"> We&#8217;re available online at <a href=\"https:\/\/heraclea.co\/\">heraclea.co<\/a>. There is no \u201cm\u201d at the end.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We will very soon be available on Amazon.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you are in New York, we will soon be available in NoHo. Manhattan. Then if you are in Seattle, very soon we will be available in a grocery chains in Seattle.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hopefully by end of this year we will be in over a hundred physical locations\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Award-winning Unique Flavor &#8212; Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci. We are here with Berk Bahceci from Heraclea Olive Oil. Berk joined me for a conversation (via zoom).\u00a0 Below has been edited for length and clarity.\u00a0 Find the full conversation on our YouTube Channel. I&#8217;m excited because I&#8217;ve tasted your [&hellip;]<\/p>\n","protected":false},"author":57,"featured_media":27002,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8236,2498,8251],"tags":[10197,10199,10198,4637,10196],"class_list":{"0":"post-26999","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink","8":"category-health-wellness","9":"category-more-stories","10":"tag-berk-bahceci","11":"tag-farm-to-table","12":"tag-handcrafted-olive-oil","13":"tag-olive-oil","14":"tag-turkish-cruisine"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Award-winning Unique Flavor - Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci - Food Review - Daily Ovation<\/title>\n<meta name=\"description\" content=\"Award-winning Unique Flavor -- Heraclea Olive Oil delivers flavor, health and heritage, reveals Berk Bahceci\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dailyovation.com\/2023\/06\/16\/award-winning-unique-flavor-heraclea-olive-oil-delivers-flavor-health-and-heritage-reveals-berk-bahceci\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Award-winning Unique Flavor - 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