Our olives are carefully collected when they are ripe. Harvest time is an important factor that directly affects the quality of olive oil. Collected olives are cleaned from leaves, branches and other foreign substances. Then, the olives are washed with clean water.

The cleaned olives are crushed together with their kernels in special mills and turned into pulp. This process allows the oil inside the olive to be released.

The resulting olive pulp is kneaded for a certain period of time in machines called malaxors. This stage allows the oil droplets to combine and separate more easily. We pay great attention to temperature control at this stage to ensure that our olive oil is cold pressed

We carry out the squeezing process of the kneaded olive dough in hygienic conditions in our modern facilities. In this process, the oil and black water in the olive pulp are separated from each other. The mixture obtained from the squeezing process is separated into two phases, olive oil and black water, with the help of a centrifuge.

Some of our olive oils are passed through special filters to remove even the smallest sediments that may remain in them and to give them a clear appearance. This makes the olive oil have a clearer appearance. However, we do not perform the filtering process in some of our special series. Our fresh olive oil is stored in stainless steel tanks at the appropriate temperature to prevent contact with light and air.

It is filled in hygienic conditions, untouched by hands, on the automatic filling line and sets out to reach you.