Ceyhan and Sarımazı

Adana is one of the Eastern Mediterranean's major olive producers, and much of that crop comes from the Ceyhan basin. Sarımazı, in Ceyhan, is among the settlements whose very name stands for olive growing in this region. Unlike mountain groves found at higher elevations across southern Anatolia, the olive farming here is deeply rooted in expansive flatlands. The combination of agricultural heritage, reliable sunshine, and heavy, moisture-retaining riverbed soils gives Adana zeytinyağı and Ceyhan and Sarımazı zeytinyağı a distinct place in regional olive production.

The bounty of a plain climate

Alluvial soils carried by the Ceyhan river and the long, sunny Mediterranean summer mean productive groves that crop reliably. Varieties such as Gemlik and Sarıulak are widespread, and the same basin yields both table-grade fruit and oil fruit — a range that lets us supply everything from brine-ready table olives to bulk oil. The flat terrain makes grove maintenance and agricultural operations accessible, supporting consistent yields across seasons.

The dual-purpose nature of local cultivars shapes the harvest calendar. Early in the season, when the fruit is firm and deep green, growers hand-pick selected parcels for table processing, yielding crisp salamuralık zeytin (olives for pickling and brine curing). As the autumn progresses and the fruit darkens, harvesting shifts toward oil extraction. Olives gathered during the early harvest (erken hasat) window produce natürel sızma zeytinyağı (extra virgin olive oil) characterized by lively vegetal notes, a mild peppery finish, and a high concentration of natural antioxidants. Applying cold press (soğuk sıkım) methods—keeping the processing temperature strictly below twenty-seven degrees Celsius—protects these delicate aromatic compounds and prevents thermal degradation during extraction.

Harvest dynamics and handling in the warm Ceyhan lowlands

While the low elevation and prolonged warmth of the Ceyhan plain foster vigorous tree growth and heavy fruit set, they also present a specific operational challenge during the harvest period. In early autumn, ambient daytime temperatures across the Ceyhan basin often remain high. Olive fruit that is harvested and left standing in sacks or open trailers under the sun quickly begins to ferment. This post-harvest heat accelerates enzymatic breakdown, leading to an unwanted rise in free fatty acids (serbest asitlik).

To avoid quality loss, the time between harvesting from the branch and mechanical milling must be kept as short as possible. Olives brought promptly to the press produce clean, fresh natürel sızma zeytinyağı with low free acidity. If fruit experiences transit delays or physical bruising, the resulting oil typically classifies as natürel birinci zeytinyağı (virgin olive oil). Batches with higher acidity or flavor defects are directed to physical refining to produce rafine zeytinyağı (refined olive oil), which is subsequently blended with virgin olive oils to formulate light, heat-resistant riviera zeytinyağı. Understanding these environmental realities ensures that every olive harvested in the plain is directed to its correct commercial category.

Testing and grading at our Düziçi laboratory

Every lot of olive oil we collect across Ceyhan and Sarımazı is chemically evaluated before batching or packaging. We measure the serbest asitlik value and verify baseline purity indicators using standard titration methods in our own laboratory in Düziçi. This testing provides reliable operational data for our producers and buyers, though it is intended strictly for internal grading and commercial information rather than serving as an accredited official document.

By assessing every intake individually, we maintain clear standards across our product categories:

• Natürel sızma zeytinyağı: Cold pressed from sound, unbruised fruit, preserving low acidity and fresh flavor for raw consumption, salads, and dressings.
• Natürel birinci zeytinyağı: A direct-pressed olive oil with slightly higher acidity, well suited for hot cooking and everyday culinary applications.
• Rafine zeytinyağı and Riviera zeytinyağı: Mild, neutral-flavored oils with a high smoke point, ideal for high-temperature cooking and food manufacturing.
• Sofralık zeytin / Salamuralık zeytin: Firm, carefully sorted table olives prepared in natural brine to maintain natural texture and taste.

What we source along the Ceyhan belt

• Oil and table olives bought from growers at harvest with free sample analysis, on-site weighing, and prompt payment
• Regional oils graded by analysis and shipped wholesale and retail
• Tanker-scale bulk oil for large buyers — see the bulk product page

Our purchasing along the Ceyhan belt relies on direct partnerships with local farmers. We conduct transparent on-site evaluations and weighing, followed by immediate settlement. Working closely with growers around Ceyhan and Sarımazı allows us to maintain dependable pipelines for both toptan zeytinyağı (wholesale olive oil) trade and perakende zeytinyağı (retail olive oil) distribution.

Packaging, logistics, and order management

We supply our olive oils and table olives in practical formats designed for diverse market needs. For household consumption (evsel tüketim) and retail shelves, we provide protective 1-liter glass bottles and convenient 5-liter tins. For commercial kitchens, catering facilities, and the hospitality sector (otel ve restoran / HORECA), we package in heavy-duty 16 kg tins that offer durable storage and cost efficiency. For industrial food manufacturers and export partners, we arrange bulk road tanker shipments of up to 25 tons.

Orders can be placed conveniently through our online sipariş system or by requesting an immediate quotation over the phone. We accommodate standard commercial payment methods, including bank transfer (wire/EFT) and credit card payments, issuing formal corporate or individual invoices for every shipment. Consignments are dispatched through established kargo and freight logistics partners, reaching commercial and private buyers across all 81 provinces of Turkey, as well as international destinations.

Get in touch

Growing around Ceyhan or Sarımazı? Start at the buying page. Buying? Use the contact form.