This is a blend of Arbequina, Arbosana, and Gemlik olive varieties. (Note: "Gemlik" was listed twice in the original Turkish text, so it is combined here). Maximum Acidity: 0.3%

Orchard Selection Our olive grove is located in Bozburun village, 500 meters above sea level, and receives 300 days of sunshine a year. The olives benefit from the temperature difference between day and night. Therefore, our olive oil naturally contains aromas of lemon, almond, and fresh grass.

Single Orchard All of our olives come from our own orchard. This allows us complete control over the entire process.

Olive Variety Selection Consisting of six immigrant olive tree varieties (Arbequina, Arbosana, Picual, Sikitita from Spain; Koroneiki from Crete; Lecciana from Italy) and three native olive tree varieties (Ayvalık, Gemlik, Domat), this olive grove creates diverse flavor profiles on the same land. More importantly, these trees cross-pollinate each other, enhancing the flavor.

Early Harvest This process increases the phenolic content up to three times compared to normal olive oil, while also intensifying the aroma.

Hand Harvesting Hand harvesting prevents damage to the fruit and reduces acidity.

Cold Pressed Cold pressing prevents the evaporation of the aroma and helps preserve the oil's natural flavor, aroma, and nutritional value.

Post-Pressing Process A maximum of 24 hours passes between harvest and pressing. To prevent aroma evaporation and ensure that the acidity and healthy components are preserved exactly as they were on the day of pressing, we immediately transfer our oil into steel tanks protected from sun and air. We use argon gas in our steel tanks to preserve the fragrance and prevent the oil from coming into contact with oxygen. Furthermore, our oil storage facility features an air conditioning system to maintain the ideal temperature range.