Ekinambarı Mah. Merkez Sokak No:131 Milas/Muğla Türkiye
Harvest
Gathering the gifts of the Earth with the awakening of nature!
In the First Months of Winter
Our olives are collected in hessian sacks at the beginning of their maturity and transported to the oil factory within 8 hours.
Cold Extraction
The oil mill ensures that the oil's acidity levels remain well below 0.5% and preserves the oil's nutritional components through a cold extraction procedure at 27° C.
About the harvest...
Olive harvesting is a process that plays a key role in olive oil production. The elements taken into consideration in this process determine the quality of the final product. Harvest time is determined depending on the ripening period; It allows determining an optimal harvest time according to the color change, taste and aroma profile of the olives. Hand picking of olives reduces the risk of damage by machines, while fast processing and harvesting at low temperatures also improves the quality of the olives. Cleanliness of the harvesting materials, hygienic use of the boxes used and appropriate conditions in which the olives are stored prevent the olives from spoiling. Finally, during the olive oil processing stage, careful squeezing is carried out, which determines the taste and quality of the final product. All these steps are vital to preserve the unique flavor and health benefits of olive oil.
Our methods
Harvest time
When making the preparation, we take into account the ripening period of the olives. We determine the harvest time according to the color change, taste and aroma profile of the olives. We are careful not to pick unripe olives; because this can negatively affect the quality of olive oil.
Collection Method
We prefer to collect the grains by hand. Since it is thought that machines may damage the olive branches, we can perform a more careful and controlled harvest with this method. It is important to collect the olives without dropping them from the branches and process them immediately after harvest.
Harvest Temperature
Harvesting Supplies
We harvest olives early in the morning or at sunset at lower temperatures. Harvesting at high temperatures can negatively affect the quality of the olives.
We take care that the materials used for the process are clean and hygienic. Dirty or contaminated materials can damage olives.
Hızlı İşleme
Zeytinleri topladıktan sonra mümkün olan en kısa sürede işleme tabi tutuyoruz. Gecikme, zeytinlerin kalitesini düşürebilir.
Containers Used
We collect the olives in clean and healthy boxes. Using dirty or moldy boxes can negatively affect the quality of the olives.
Storage Conditions
We ensure that the place where we temporarily store the harvested olives is cool and airy. This can help preserve the quality of the olives.
Olive Oil Processing
zeWe also carry out the tightening process carefully. The pressing process is an important step that can affect the quality of olive oil.