How we make our olive oil
We grow the olives, mill the oil on our own dedicated line, and bottle it under our name. This is the path from our grove in Manisa, to your kitchen in the USA.
Harvest in the grove
The olives are hand picked in our grove. We begin harvest early in the season, while the fruit is still firm and green. That gives the oil its vivid color and intense flavor.
Fruit is hand-picked gently and moved right away so it does not sit around. This keeps the olives clean, intact, and ready for milling the same day.
Milling on our dedicated line
The olives go straight to the mill and run on a line reserved for our oil. They are washed, crushed into a paste, and sent through a two phase continuous extraction system. That system separates the oil from the olive paste in a controlled way, without heat and without additives.
We keep temperature under 80 °F to protect the natural character of the oil. We monitor taste, color, and aroma as it is coming out of the line.
Protected, tested, bottled
After extraction, the oil is allowed to settle and is paper filtered for clarity. Nothing is added and nothing is blended in from outside sources. Each run is kept separate and identified.
Every batch is tested. Our oil stays below 0.3 percent acidity, which signals clean fruit and careful handling. We bottle in dark glass to protect it from light, seal it tight, and label it with our name.
This is the same oil you’re pouring at home.
