OLIVE OIL

It is known that olive oil carries flavors from the soil where olives are grown. We start harvesting the natural olives grown in our garden early, like September. We cold-press the olives to derive enchanting flavors and best quality in our olive oil. And we present our olive oils that smell intensely delicious to your liking.

Olive oils belonging to the Southern Aegean region, including the Datça Peninsula, generally owe their intense fruity aroma, dark olive color and acrid flavor to the olives that see more intense sun and mature earlier than the North.

People who prefer strong flavors in olive oil may like oils with a relatively higher acidity or Southern Aegean oils with naturally strong flavors. Olive oils with an acid content in terms of oleic acid, up to 0.8% are called“Extra Virgin Olive Oil”. Oils with a maximum fatty acid content of up to 2% are classified as “Virgin Olive Oil”.

If you like to feel the acidity and fruity aromas of an oil while passing through your throat, you may choose our Cold-Pressed Extra Virgin and Virgin Olive Oils with a flavor unique to the South Aegean and unforgettable aroma. Olive oils obtained from early harvested olives have a lower acidity and a fresher flavor, but this comes at a cost as olives harvested early produce a much lower percentage of oil than mature harvest olives. For this reason, the early harvest is always reflected in its price.

Before the olives mature, while they are still green, the branches are shaken with the help of electric rakes to drop the fruits and the fresh olives are dropped to the cloths under the each tree. After they are collected into special boxes, as the fermentation will start in olives that are not squeezed in a few hours, we cold-press them as quickly as possible, in order to obtain our high quality olive oil.
 
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