Cultivation
Long before the harvest, everything is decided in the grove: how the tree is pruned, fed, and watered through the seasons.
Cut back while the tree rests through the coldest months. Clearing dead wood lets light and air back in, for a stronger, longer life.
Fed steadily through the growing season, so roots stay strong and leaves stay healthy. Good nutrition now shows up in the harvest later.
Buds open into blossom, the first sign of the harvest to come. A calm, well‑nourished tree here is the foundation for a generous crop.
Blossoms become tiny olives. Weak flowers fall away on their own, and what remains needs steady water and nutrients to grow well.
The olive's core firms up, locking in the structure the fruit will carry all the way to ripeness.
Water given exactly when it's needed, especially through the hottest months, keeps the trees strong and the olives at their best.
Harvest & Milling
Each variety has its own moment. Ours is an early harvest, picked by hand and pressed cold within hours.
Our early harvest runs from the last week of September through late October, picked entirely by hand and brush, from the cool of late afternoon through to first light. The Memecik olives go straight into cold storage, and aren't pressed until they reach 10°C.
Vertical malaxers keep friction to a minimum, so the paste never overheats. It's cooled through a heat exchanger to a strict 19–20°C, and nitrogen keeps oxygen out during kneading, with the whole process kept as short as possible.
Bottling & Storage
What happens after pressing matters just as much as the harvest itself.
Filtered immediately after milling into nitrogen‑topped tanks, then bottled in dark, opaque glass designed to block the photo‑oxidation that dulls flavor over time.
Held in cold storage at a steady 18–20°C to protect its character, every batch is also analyzed by the Aydın Chamber of Commerce laboratories and tasted by an expert panel before it's ready for you.
