Classic Extra Virgin Olive Oil

It is possible to see the authentic production methods of olives in old Yeşilçam films shot in the Mediterranean geography. The olives in the sacks are crushed by feet or by large millstones turned by animals. Although these stages are completely realized in factories today, the basic stages of obtaining classical natural extra virgin oil are the same. As a company, we first clean the olives, break them, knead them into dough, and separate the pulp using brackish water to obtain the oil.

All these steps are done in the continuous system today. In other words, all the steps that need to be done, starting from cleaning the olives to obtaining olive oil, are carried out only by machines.

In this case, the olives have minimal contact with the open air and in this way, olive oils with a low acidity can be obtained. In addition, since production can be started immediately after harvest, the possibility of olives spoiling is significantly reduced. As a result of all these, the system used ensures both hygiene, quality and efficiency. In our company, we use the continuous system. In this way, we obtain high quality oils. It is not possible to produce olive oil at home in this sense.

In order to prevent the olives from getting damaged, they should be collected in ventilated boxes instead of sacks, stored in the shade away from the sun, washed with clean water in a hygienic facility in a short time, then dried with air and cooled without adding water to the dough. It is very important that it is subjected to compression.

In order for olives to be cold pressed, they should not be pressed below 27 degrees.