Production

Harvesting takes place at different times, depending on the area. In the more Northern areas, such as Ayvalık, olive harvesting must be carried out earlier, due to the frosts. Indeed, in this region, olive harvesting begins as early as September. The different taste of each region’s olive oil is the result of the different times at which olives are harvested. To this day, mechanization is not usually present in the early stages of olive oil production. This is because olives are easily damaged, and damage would result in a lower quality of oil. The delicacy of olives impacts the harvesting process, as olives are generally handpicked.

After the harvest, olives are taken to the the mill. The mill is a very important part of the production process of Ayvalık olive oil, and the methods used there sustain the traditional roots of olive oil production.

A main concern during the production process is the yield of oil obtained from each olive, but equally important is the level of acidity. To be considered extra virgin olive oil, the acidity level must be lower than 8% and the oil must be obtained from the first pressing of the olives.

Unlike the harvesting process, the milling stage is mechanical. Olives are first washed to remove undesired leaves and stems. Then the olives go into grinding. The entire olive is crushed, including the skin and the pit, with a big wheel made of granite. The grinding process creates a sort of paste, to prepare the olives for the mixing stage, which is considered the most important stage, since it determines the end result. Because of its importance, the mixing process is carried out very slowly, in order ensure the correct consistency.

The next phase is the pressing phase, which liquefies the paste. The liquid is separated with a centrifuge that removes the water from the oil, and this is how we get unfiltered extra-virgin olive oil. The unfiltered oil is stored in cool steel tanks prior to bottling.