Kozan — Groves at the Foot of the Taurus

Kozan is regularly named among the leading districts on Adana's olive map. It lies north of the Çukurova plain, in the foothills of the Taurus Mountains. The distinct geographical setting shapes both the farming calendar and the character of regional olive production, positioning Kozan olive oil as a notable component of the wider agricultural economy in the eastern Mediterranean.

Where plain meets mountain

Kozan's position forms a transition belt that suits olive. To the south, the alluvial flat of the Çukurova; to the north, the sloping, stony ground of the Taurus. Groves planted in the band between the two find both adequate water and good drainage.

Water filtering down off the Taurus feeds the area. Olive tolerates drought, but fruit set and size respond well to support through midsummer. The permeable, sloping terrain prevents the waterlogging that often damages root systems in heavy flatland soils. Because the roots stay aerated while drawing moisture from deeper underground layers, the trees maintain steady vegetation even during scorching Mediterranean summers. This natural balance between moisture and drainage supports uniform fruit development, keeping the pulp healthy until the harvest period begins.

Harvesting on these transition slopes requires attentive timing. When the fruit reaches optimal maturity, it must be gathered without bruising and transferred swiftly to the pressing facility. Any delay between picking and crushing initiates enzymatic fermentation inside the fruit, causing free acidity to rise and compromising the clean flavor profile. Cold pressing under controlled temperatures ensures that the volatile aromatic compounds and natural polyphenols of the olive are preserved intact.

Sarıulak grows here too

Sarıulak, the eastern Mediterranean's widespread variety, grows on the Adana side in Seyhan, Kozan and Yumurtalık. With an oil content around 18–19%, it can be directed to table or oil use depending on when it is picked.

During the early harvest phase, while the fruit is still firm and primarily green, pressing yields extra virgin olive oil characterized by fresh herbal notes, mild bitterness, and peppery pungency. As the season progresses and the skin softens into purple and black tones, the variety yields a softer, fruitier virgin olive oil profile with lower polyphenol intensity. Selected larger lots of the harvest are sorted specifically as table olives for brining, offering a meaty texture and traditional flavor favored in domestic household consumption.

An honest note on numbers

No current official district-level olive table (tonnes, trees, area) is published in open sources for Adana. Production figures attributed to Kozan circulate online, but we could not verify their source, so we give no numbers here.

Kozan has no registered name for its olive oil, and the province holds no olive oil geographical indication. Its official record sits elsewhere: the district is listed under “Olive – Olive Oil” in the Ministry's basin-based support model, making olive a defined branch of farming here.

Rather than relying on unverified claims or marketing titles, our approach focuses on verified physical quality. We evaluate every batch of Adana olive oil and Kozan olive oil on its tangible chemical and sensory parameters, ensuring clear classification from orchard collection to final packaging.

Field procurement and laboratory grading

We work directly with local olive growers throughout the Kozan countryside. When purchasing raw crops and pressed lots, our team carries out free sample testing on site, provides transparent pricing based on current market values, and handles official weighing on certified scales with prompt payment settlement.

Each gathered lot undergoes free acidity testing in our own private laboratory facility in Düziçi. This analytical screening enables us to sort incoming batches into precise quality tiers. We provide this measurement solely for informational classification and lot management purposes; it does not constitute an official accredited certificate. By tracking free acidity and physical purity internally, we ensure that every container matches the specific requirements of its intended market tier.

Product classes and distribution channels

Our supply catalog covers every primary commercial category of the olive sector:

• Extra virgin olive oil: Low free acidity cold press oil intended for raw consumption, fine dining, dressings, and premium retail distribution.
• Virgin olive oil: Balanced culinary oil suited for everyday cooking, warm dishes, and commercial catering menus.
• Refined olive oil: Neutralized oil with stripped acidity, engineered for high-temperature frying and industrial food manufacturing where neutral taste is essential.
• Riviera olive oil: A balanced blend of refined and virgin grades, offering heat stability with a light natural aroma for professional kitchens.
• Table olives for brining: Selected whole olives prepared for traditional brine curing and breakfast consumption.

To serve diverse buyer profiles, our packaging options range from retail-ready 1 L glass bottles and 5 L tins for household consumption and grocery shelves, to sturdy 16 kg tins for hotels, restaurants, and catering operators (HORECA). For large-scale industrial processors, repackagers, and export clients, we supply bulk tanker deliveries up to 25 tons.

What we source here

Oil in extra virgin, virgin, refined and olive oil (riviera) grades, plus table olives for brining. For wholesale buyers, 16 kg tins and bulk shipment; for retail, 1 L and 5 L formats.

Leave a request — price, payment options (bank transfer or credit card) and delivery are settled by phone, and we invoice a company or an individual.

Through our online ordering system and dedicated dispatch network, wholesale olive oil and retail orders are shipped securely across all 81 provinces of Turkey via reliable freight and cargo carriers. Stored under light-protected, temperature-controlled conditions, each batch reaches the customer with its full sensory and structural integrity preserved.