We transport the olives, harvested at their freshest stage from our orchards in the Edremit Gulf, to our facility without delay. To preserve the high polyphenol content and exquisite taste of the olives, we carry out our production under completely hygienic conditions using the Cold Pressing method at temperatures below 27°C . Unfiltered early harvest olive oil is bottled without any filtration process, retaining the sediment and pulp of the olive fruit. Allowed to rest naturally in tanks, this olive oil brings the traditional Ayvalık olive oil character to your table in its most intense, "raw," and fruity form.
Producing perfect and fresh olive oil requires expertise, training, meticulousness, and passion. Nermin Hanım’s best.
His passion for producing olive oil guided him to maintain and improve this excellent production process.
As I learned more about the health benefits and sacredness of the olive tree, known as the immortal tree, I began to love it even more and did more research. The more I researched, the more my curiosity and passion for olives and olive oil grew.
I immediately registered with the farmer registration system. I attended training courses on olive oil production and tasting at Balıkesir University Edremit Vocational School, etc. During these trainings, I had the opportunity to see and examine facilities in the Edremit, Burhaniye, and Ayvalık regions. I shared the information I gained with the workers in our olive grove whenever possible, ensuring they also learned as much as I did. Now it was time to start producing with the knowledge we had gained. There was an indescribable excitement in both the team and myself.
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