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Jordan
Modern Food Industrial Company was formed to serve the
olive oil sector in Jordan by modernizing ancient methods
of collection, extraction, preservation and packaging
of the olive oil to bring this traditionally blessed creation
to the Global Market. T3 International is promoting and
introducing this fine product to the North and South American
markets.
To insure perfectly hygienic products, we are utilizing
a fully automated filling line for tins with volumes of
2, 2.7, 4 Liters and 16 kg, with an output of about 2
tons per hour. The bottling line consists of fully automated
machines with a capacity of 1.5 tons per hour. Since Olive
Oil is a very delicate substance as far as aroma, flavor
and ingredients, the bottles are sprayed with sterilized
air prior to filling. Oil is then stored in stainless
steel tanks under nitrogen so as to maintain the quality
fragrance and color of the oil throughout the year by
preventing any reaction between the olive oil and the
ambient air.
Within 10 hours of olives being harvested by hand, the
olives are crushed with traditional granite stones after
which thousands of stainless steel blades penetrate the
olive paste slowly and continuously. The oil drops down
due to the force of gravity, each time the blades emerge
from the paste they bring with them a small quantity of
very pure golden yellow oil with olive green reflection,
which drips off and is collected thus not undergoing the
aggressive and brutish extraction process, consequently
preserving the natural harmony between fragrance and taste.
In this way there is no agitation or press of the oil.
The oil obtained has the absolute highest quality with
a remarkable sweet and smooth taste, also containing a
higher amount of polyphenols and vitamins along with very
low acidity. The result of this revolutionary process
“Sinolea” is an oil of great delicacy and
quality. The sinolea method extracts about 50% of the
oil in the paste, so the remaining paste is passed thru
machines operated on low temperature in order to enhance
the quality of the oil retaining not only the sensitive
aromatic properties, but also the natural antioxidants
and nutrients which are often diminished by elevated temperatures.
There is just a subtle difference between great olives
and merely good ones. This is reflected by the age of
the tree and the time of harvest. Our oils are made of
old olive trees that are harvested in late October or
early November, while the olives are still half green.
Olive at this stage of ripeness produces oil with a green
color and intense flavor s. Early harvested oils have
extraordinary structure hence the ability to withstand
the four enemies of olive oil: age, heat, light and air.
Consequently “Terra Rossa” olive oils hold
up much better after opening, maintaining their fresh
aromas and flavors.
Jordan has been a producer of the olive and its oil for
many generations dating back to biblical times; we have
only begun bottling and exporting a few years ago. So
we decided to do that while working with strict international
standards, and by exporting only the best quality produced.
So we only export 100% extra virgin olive oil, some producers
blend virgin with extra virgin in order to reduce the
acidity level, others call their oil 100% pure olive oil
which means that it is a chemically treated olive oil.
In the USA market you might have a lot of brands from
Italy and Spain but only few of those brands are truly
extra virgin. In Europe this grade of oil is tested chemically
and also by panel tasting, which means it shouldn’t
have any defects at all in its chemical analysis, taste
and aroma. If it has even a slight defect in its aroma
it will automatically drop to the lower grade of oil which
is virgin. Our products found great success in Italy,
France, and Belgium due to its quality, price and most
of all to people desire to try something new.
The difference in taste can appear from the difference
in the variety of the olives, the age of the tree and
the difference in the soil where the tree is planted,
so professional tasters can differentiate between Tuscan,
Sicilian, Spanish, etc…. oils by the unique characteristics
of each region. Now Jordanian oil also has a very unique
taste different than the 2 countries mentioned above,
due to the difference in soil and the amount of rainfall,
in certain cases the reduced amount of rainfall elevates
the fruits polyphenols (antioxidants) content, which is
considered a positive attribute
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