Why Memecik?
Native to Türkiye's Aegean coast, the Memecik olive is known for its bold sensory character and naturally high phenolic potential.
It offers intense aromas reminiscent of freshly cut grass, green tomato, and green almond, followed by balanced bitterness and a distinctive peppery finish at the back of the throat.
Cultivation
Long before the harvest, everything begins in the grove. How the trees are pruned, nourished, and protected throughout the growing cycle directly influences the quality of the fruit and the olive oil it produces.
While the trees are dormant, dry and unproductive branches are removed. This allows more light and air to reach the inner parts of the tree, supporting healthy growth and longevity.
Balanced nourishment based on the trees' needs helps keep the roots strong and the leaves healthy. The care provided during the growing season is reflected in the quality of the fruit at harvest.
The transformation of buds into blossoms is the first sign of the harvest to come. A healthy, balanced tree during this delicate stage lays the foundation for the developing crop.
The blossoms begin to develop into tiny olives. After some flowers fall naturally, the remaining fruit requires proper care and nourishment for balanced development.
As the olive pit hardens, the fruit's fundamental structure begins to take shape. This is one of the key developmental stages in the olive's journey toward ripeness.
Irrigation is carried out mindfully and only when the trees need it. This prevents unnecessary water use while supporting healthy trees and balanced fruit development.
Harvest & Milling
Every olive variety has its own ideal harvest time. At Tulivya, Memecik olives are harvested early by hand using harvesting combs, then processed under carefully controlled temperatures.
Our early harvest begins in the final days of September and continues through the end of October. The Memecik olives are collected by hand using traditional harvesting combs and processed without delay.
The olives are processed under carefully controlled conditions. The olive paste is malaxed at 19–20°C, while nitrogen limits its exposure to oxygen.
The time the olive paste spends in the malaxer is kept as short as possible. Controlled temperatures, limited oxygen exposure, and a short malaxation period help preserve the oil's fresh aromas and naturally occurring phenolic compounds.
Filtration, Bottling & Storage
The steps taken after extraction are just as important as the harvest and cold extraction itself. The olive oil's exposure to light, heat, and oxygen is carefully controlled at every stage.
Immediately after extraction, the oil is filtered to remove residual moisture and olive particles. It is then transferred to nitrogen-protected stainless-steel tanks.
Tulivya is bottled in dark brown glass, which helps slow light-induced oxidation and preserve the oil's aromas.
The olive oil is stored under controlled conditions at approximately 18°C to preserve its freshness and sensory character.
Before release, every production batch undergoes laboratory analysis and professional sensory evaluation.
Our analyzed early-harvest production reached 437 mg/kg of polyphenols, with a free acidity level of just 0.17%.
The stated values refer to the analyzed harvest and may vary naturally depending on seasonal conditions.
