What is Nose Oil – Olive Milk or Stone Print Olive Oil

A version of olive oil, nose oil was once used only by olive producers. Now the recommended source of healing in alternative medicine. Nasal oil, “olive milk” or “lithograph olive oil It is also known as. It is also called “cold pressed oil”, “raw oil”, “first oil”, “dough oil”, “boat oil”, “kavata oil” among the people. It contains all the healing properties of olives with all its naturalness. It is an oil obtained from traditional olive oil production. It is unprocessed raw olive oil obtained from olive pulp. Nasal oil can be obtained in very small quantities during olive oil production. Nasal oil, known as “the pure form of olive”, is obtained without hot processing. You can rub it on your skin, you can use it on babies. You can also use it as a flavor additive in meals and salads. Olive milk, which does not undergo any heat or chemical treatment, contains acid.

Because it is an expensive product because it can be obtained in small quantities. It is the oil that is filtered from the olive grains that are made into paste in granite stone mills without being hit or waiting. First introduced in 2010, raw oil was generally used by manufacturers because it was produced in small quantities. With the introduction of modern facilities, it has now become one of the recommended healing resources in alternative medicine. Although it is presented as a different oil from olive oil in the market, it is actually a kind of olive oil. You can find the details in our article.

How to Obtain?

Nasal oil is obtained by a traditional method called “lithography”. With this method, which is also known as the “old pressing method” and has been used to obtain olive oil for hundreds of years, a very small amount of it comes out naturally during olive oil production. It is also called “olive milk” because of the way it is obtained. The method that uses rotating stones in olive oil production is called “lithography”. Olives are put into a big vat and crushed under giant stones and made into dough. The olives that are made into pulp are placed in bags made of a special fiber (such as coco fiber). The bags are stacked on top of each other and left to leak without applying pressure. In this way, the olive oil obtained from the crushed olive paste is extracted. This extra virgin process is also called “cold-pressed olive oil method”. Since this oil is not filtered, it is dark and cloudy in color.

Some manufacturers may also use different methods. For example, they can be obtained by keeping the olive paste waiting and straining the oil layer on it by various methods. While the collected olives are turned into paste on large millstones, the first oils that drip are called “nasal oil” or “first oil”. While some producers leave the bags in which they put the olive paste to leak on their own, some of them squeeze them with hydraulic or mechanical press tools to provide leakage from the bags. The nasal oil, which leaks with the pressure applied by pressing tools, accumulates in a reservoir. In a different method, olive grains, which are ground in a stone mill until they become paste, are placed in sackcloth bags. The juice of the olive is filtered into a container with pressure. After 10 minutes, a layer of oil appears on the liquid accumulated in the container. This oil layer is collected in a different container. This oil is nasal oil.

Apart from the traditional lithography method, an olive paste kneading machine called “malaksör” can also be used to produce olive milk. The olive grains that are cleaned and washed are crushed in the mechanical crusher. A special cooling liquid is used to prevent the olive particles from burning. Then the olive pieces are kneaded in a machine called a malaxer. In the machine, kneading is applied by adding only cold water for 30 to 60 minutes, depending on the type of olive and the season. In this process, oil molecules are separated from the olive paste. Approximately 750 kilograms of olive paste is kneaded in the malaxer. The dough masses are then rested. The dough layers, which are usually left to rest at the end of the day, are covered with pure and natural oil until the morning. This oil layer is taken with special equipment and packaged without any processing. Nasal oil obtained with a malaxer is more hygienic than the traditional lithography method.

The Benefits of Nose Oil

The benefits of olive are endless. Nose oil also contains many healings in parallel. Nasal oil, which is one of the rare oils frequently used in alternative medicine; It can be effective in many problems from cancer to vascular problems, from heart diseases to skin diseases. It is shown as a one-to-one healing source for dementia, gallbladder, bowel and kidney problems. The nutritional value of nasal oil is higher than olive oil. For a healthy body, it is recommended to consume a teaspoon every morning. Let’s take a look at the benefits of this special oil obtained from the essence of olive oil;

How to Consume Nose Oil?

Nasal oil can be consumed in meals or raw. Because when it is added to meals, it causes the decrease or disappearance of beneficial minerals or vitamins in its body at high temperatures. It can also be added to salads. There are also those who consume bread dipping, which is common in traditional Turkish food culture. It can also be added to meals or soups later. Or you can pour it on tzatziki and yoghurt according to your taste. There are several suggestions for using nasal oil for therapeutic purposes. It is recommended that those who are treated for atherosclerosis and cancer should drink half a tea glass or a coffee cup of nasal oil on an empty stomach every morning. Those who have wounds on their body should apply nasal oil to the injured area with a cotton or gauze pad. Patients with stomach discomfort and kidney stones can also consume 1 teaspoon a day on an empty stomach.

Olive Milk or Olive Oil?

There are also some discussions about olive milk. This oil, called “nasal oil”, is actually a kind of olive oil. In other words, it is known as unprocessed olive oil. For this reason, some competent people find the expression “olive milk” incorrect. Pure olive oil became known as “olive milk” or “nasal oil” after it was introduced as “raw oil”. This oil contains pulp and black water. Since it does not undergo any processing, it should be consumed immediately. As it waits, the oil takes on the taste of pulp. If olive milk, which has very dense chlorophyll, comes into contact with light, the chlorophylls are broken down and oxidation occurs. It also turns sour when bottled hot. No operation is performed other than the cracking operation. In other words, we can say that if the oil accumulated on the olive paste is refined by applying a process, it becomes olive oil, and if it remains in its natural state, it becomes olive milk.