Düziçi — Our Home Base

Düziçi is more than a sourcing region for us: our trading centre, laboratory and tasting shop stand in Yarbaşı, in the middle of this plain. Osmaniye is one of the Eastern Mediterranean's fastest-growing olive provinces, and Düziçi ranks among its leading districts by planted olive area. Having our operational base located directly inside the grove belt allows us to observe every phase of the season firsthand—from the early fruit set in spring through to the final pressings of late winter.

A microclimate at the foot of the Amanos range

The district lies between the Amanos Mountains and the Ceyhan river basin. A classic Mediterranean pattern of hot, dry summers and mild winters combines with cool air flowing down from the mountains to create a microclimate that favours oil accumulation and aroma. Table and oil varieties grow side by side here.

The thermal contrast between the sun-drenched daytime plain and the nocturnal drafts descending from the Amanos slopes tempers the ripening curve. In unshielded lowlands, prolonged heat can accelerate fruit softening before aromatic compounds mature. Around Düziçi, however, cooler nights preserve the phenolic structure and natural fruitiness within the drupe. The alluvial soil washed down from surrounding heights provides balanced drainage, preventing waterlogging while retaining adequate moisture during dry spells.

Operating directly where the fruit is harvested addresses one of the most critical variables in olive oil production: transit time. Once an olive is separated from the branch, cellular respiration continues and natural enzymatic breakdown begins. Any prolonged storage in sacks or warm trailers causes internal bruising, triggering hydrolytic reactions that elevate the free acidity level. Because our reception facility and laboratory sit right in Yarbaşı, local harvests move from grove to extraction in minimal time, protecting the natural low acidity of freshly harvested fruit.

Harvest timing and regional oil profiles

The harvest calendar in Düziçi begins in early autumn with green fruit picking for table varieties and early harvest natural extra virgin olive oil (natürel sızma zeytinyağı). During this early period, oil yield per kilogram of olives is naturally lower, but the oil extracted under cold press (soğuk sıkım) conditions retains higher concentrations of polyphenols, distinctive bitterness, and peppery notes on the throat. As the season progresses into mid and late autumn, the olives turn darker, oil content rises, and the resulting extra virgin profiles soften into rounder, smoother notes suitable for broader culinary applications.

Fruit that ripens fully toward late season or undergoes slight environmental stress is pressed for natural virgin olive oil (natürel birinci zeytinyağı), which carries a slightly higher free acidity yet retains authentic olive character. Batches requiring neutralization and decolorization yield refined olive oil (rafine zeytinyağı). By blending refined oil with varying proportions of aromatic extra virgin, we produce riviera olive oil (riviera zeytinyağı)—a heat-stable, light-flavoured option widely preferred for high-temperature commercial frying and everyday cooking. Alongside pressed oils, firm green and turning olives are carefully sorted as brining table olives (salamuralık sofralık zeytin).

What we do here

• Buying: In harvest season we buy olives and olive oil from growers, and analyse any sample free of charge in our own laboratory. Our internal free acidity measurements determine the classification of incoming batches on the spot, allowing us to present immediate weighing and payment offers to farmers. These testing measurements serve an informational purpose for grading and commercial evaluation rather than replacing accredited official documentation.
• Supply: Every grade of olive oil from extra virgin to refined, plus table olives for brining, shipped wholesale and retail — from a single litre to a 25-tonne tanker. Packaging formats include 1-litre glass bottles, 5-litre tin containers, 16-kg food-grade bulk tins, and dedicated road tankers up to 25 tonnes for commercial food processors.
• Delivery: We ship to every region of Türkiye; export consignments are planned from this facility too. Regular cargo shipments handle smaller retail and wholesale parcels across all 81 provinces of Türkiye, while freight carriers manage palletized deliveries.

Serving wholesale, culinary, and household demand

Our centralized inventory in Düziçi supplies diverse buyer channels across Türkiye and international markets. For hotels, restaurants, cafes, and institutional catering operations (HORECA), we provide consistent deliveries of bulk 16-kg tins and 5-litre packaging, balancing culinary performance with manageable kitchen economics. Regional markets, grocery stores, and retail delis source packaged 1-litre glass bottles and branded tins for shelf display, while private households order directly for home consumption.

To preserve oil freshness across seasons, proper storage is essential. Olive oil is sensitive to light, oxygen, and temperature fluctuations. At our Düziçi warehouse, stocks are stored in temperature-regulated, light-protected stainless steel tanks away from ambient air. We advise our retail and commercial clients to store their containers sealed, in cool and dark pantries or cellars, away from direct stove heat.

Prices and samples

Selling your crop? Start at our olive buying page. For wholesale or retail supply, use the contact form, and see the products page for our range. Commercial and retail customers can complete their procurement via our online order channel or request current price quotes by phone. Payments are accepted via bank wire transfer (havale/EFT) or credit card, with individual and corporate invoices issued for every transaction.