Harvesting

Harvesting time is from November to March, depending on the area and the variety. Olives meant for oil have to be picked when they are 3/4 black. That is the golden rule, quantity/quality-wise. 

When they are greener, there is not enough oil. When they are all black, oil quality goes down. After being picked into baskets, they are then carried straight on to the press! The reason for this is, if the olives are stored before pressing, oxidization begins and quality goes down. 

70% of all the production in the Edremit Region is Extra Virgin Olive Oil. 

Did you know?

An average olive tree produces only enough olives to obtain one or two liters of olive oil. In fact 5 kg (176 ounces) of olives are needed to make only 1 (34 liquid ounces) liter of olive oil.

Recent studies suggest margarine as bad as animal fats in artery clogging potential.