Production

Stems, twigs and leaves are removed and the olives are cleaned with water to remove pesticides, dirt, etc.

Spins the olive paste in a horizontal drum; the heavier flesh and pits goes to the outside and the water and oil is tapped off from the center.

Olives are pressed within hours of being picked which results in the lowest acidic values possible

The first step of extraction is crushing the olives to form a paste. The oil, comprising 20% to 30% of the olive, is nestled in pockets within the fruit's cells. Crushing and mixing the olives releases the oil from the cells of the olive without heating the paste.  

According to the International Olive Oil Council (IOOC), the world olive oil production varies around 1.5-2.3 million tons. 

Türkiye ranks fifth in the world olive oil production, and has the potential of exporting a great majority of her production, which is 90-180.000 tons per annum.