Turkey's finest olive oil and table olives

Cold-pressed within hours of picking, our signature extra virgin olive oil is smooth and balanced with a mild peppery finish. Free acidity below 0.5%.

Pressed from unripe green olives within hours of picking. Intensely fruity and rich in polyphenols, with a pronounced pepper and bitterness. Free acidity below 0.3%.

Extra virgin oil pressed from certified organic groves, grown without synthetic fertilizers or pesticides, and certified to EU organic standards.

Naturally brine-cured Gemlik black olives — thin-skinned, high in oil content and deep in flavour. Turkey's most sought-after table olive variety.

Firm, briny green olives hand-picked before ripening and cured in traditional lye or natural fermentation brine.

A rich, spreadable paste of stone-ground olives, olive oil and Mediterranean herbs — ready to use as a meze or sandwich spread.

Traditional soap kettle-boiled from pure olive oil and laurel oil, then cured for months to a hard, long-lasting bar.

Dark purple, almond-shaped olives cured in brine and finished in olive oil and red wine vinegar, in the Kalamata tradition.

Green olives cracked before curing to speed debittering, finished with garlic, lemon and olive oil for a punchy, rustic flavour.

Pitted green olives hand-stuffed with red pepper, garlic or almond — a popular value-added line for retail and food service.

Pitted and sliced or wedge-cut black olives, packed for foodservice and pizza or salad toppings, in brine or olive oil.