Orchard Selection

Our olive grove is located in Bozburun village, which receives 300 days of sunshine a year, at an altitude of 500 meters above sea level. Olive fruits benefit from the temperature variation between night and day. 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 to completely control the entire process.

Olive Variety Selection

This olive grove, consisting of six immigrant olive trees (Arbequina, Arbosana, Picual, Sikitita from Spain; Koroneiki from Crete; Lecciana from Italy) and three native (Ayvalık, Gemlik, Domat) olive trees, creates diverse flavor profiles on the same land. More importantly, these trees pollinate each other, enhancing the flavor.

Early Harvest

This allows phenolic values ​​to increase up to three times compared to normal olive oil, while also intensifying the aroma.

Hand Harvesting

Hand harvesting prevents damage to the grains and reduces acidity.

Cold Pressed

Cold pressing prevents the evaporation of aroma, and this method helps preserve the natural flavor, aroma, and nutritional value of the oil.

Post-Pressing Process

A maximum of 24 hours should pass between harvesting and pressing. To prevent the evaporation of aroma and to ensure that the acidity and healthy components are preserved as they were on the day of pressing, we immediately place our oil in steel tanks protected from the sun and air. We use argon gas in our steel tanks to preserve the effect of the fragrance, thus preventing the oil from coming into contact with air. Furthermore, our oil storage facility has an air conditioning system to maintain the ideal temperature range.