It is a blend of Arbequina, Gemlik, Arbosana and Gemlik olive varieties.

Maximum 0.3 Acid.

Garden Selection

At 500 metres above sea level in Bozburun Village, where the sun shines 300 days a year, is where our orchard is located. The olive grain benefits from the change in temperature between day and night. Thus, our oil naturally contains lemon, almond and fresh grass flavors.

Single Garden

All of our olives are from our own garden. This gives us complete control over the procedure.

Olive Variety Selection

Six are immigrants (Arbequina, Arbosana, Picual, Sikitita from Spain, Koroneiki from Crete. Lecciana from Italy) and three indigenous (Ayvalık, Gemlik, Domat) olive trees, the olive grove creates a variety of flavor profiles on the same land. More importantly, these trees pollinate each other, which enhances the flavor.

Early Harvest

In this way, phenolic values increase up to three times compared to a normal olive oil, while the aroma intensifies.

Hand Harvesting

Manual harvesting prevents damage to the grains and reduces the acidity rate.

Cold Pressed

Cold pressing prevents the aroma from evaporating and this method helps retain the natural flavor, aroma, and nutrients of the oil.

Post Pressing Process

A maximum of 24 hours must pass between harvest and pressing. In order to avoid flavour from evaporating and to guarantee that the acidity and healthy compounds are retained as they were on the day of pressing, we immediately put our oil into steel tanks that are shielded from the sun and air. We use argon gas in our steel tanks to keep the oil out of contact with the air in order to preserve the potency of the perfume. Additionally, our oil storage has air conditioning to maintain ideal temperature range.