Extra virgin olive oil

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In our warehouse, we use stainless steel containers, specifically made for olive-oil storage, for storing our oil after the process.

c)      Storing

After picking, maximum in 2-3 hours time, the olives are pressed in a continue system, (picture below)in order to have a hygienic working environment, higher capacity and preserve the olives' perfect taste. Each single process, from taking care of the olive groves to pressing is supervised by the owner.

b)     Processing

-Natural drop

-Tractor mounted shaker with the net

There are 2 typeof picking methods we found suitable for our fields.

a)     Picking

At our Family Farm, we grow, pick, process and pack our olives.We are fully controlling our products from the picking to the storing to ensure quality and great taste in every season.

Fleshy part % : 86.5, Pit % : 13.5, Fruit yield: 80-90 kg/tree, Bloom:  16^th May- 9^th June, Fruit:20^th May- 15^thJune,Green fruit: 15^th -30^th October,Black fruit: after 15^th of November,Harvesting: starts in end of December.

Our Olive farm is located in the West part of Turkey, right across the Greek islands. Our trees are called Ayvalik Type and are big and strong. The branches are sparse, in green-grey tones with narrow angles, suitable for mechanical farming. The trunk is in beige-grey color and strong. Leaves are long and narrow, in elliptic shape mostly asymmetric, surface is plume less bright, in dark green color.

Our Extra-Virgin Olive oil is a pure unblended natural product, from untreated olive trees. It is free of chemical fertilizers.