Extra Virgin Olive Oil

Those figures are what define the grades: under the Turkish Food Codex, extra virgin carries at most 0.8% free acidity and virgin at most 2%. We measure free acidity on incoming batches at our own lab in Düziçi and classify each oil by the reading it gives.

We source across five Mediterranean provinces: Mersin, Adana, Osmaniye, Hatay and Kahramanmaraş. In practice that means Mut, Ceyhan and Sarımazı, Yumurtalık, Düziçi, Kadirli, Altınözü and Türkoğlu. Each district has its own varieties and harvest window — our Sourcing Regions page covers them one by one, with an interactive map.

Yes, noticeably. Altitude, distance from the sea and variety all leave a mark: Mut sits in a PDO valley at the foot of the Taurus, Yumurtalık is shaped by sea breeze, Hatay brings registered local varieties such as Halhalı, and the Kahramanmaraş highlands ripen later than the plains. Because the harvest windows differ, the season runs longer for us — we are not tied to a single picking period.

Yes, we offer wholesale for both bulk and packaged products. You can contact us via the contact form or by phone for your needs.

You can purchase our products directly from our factory or through the order form on our website. We are also expanding our network of dealers.

Yes, we export to many countries around the world. We meet global demands with production that complies with international standards and a strong logistics network. You can review our Export section for details.

To preserve its flavor and nutritional value, you should store olive oil in a cool, dark place with the lid tightly closed. Keep it away from direct sunlight and heat sources.