How we make our olive oil

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Our History

We are a small independent producer of premium extra virgin olive oil.  

Our olive grove is located on the south west coast of Turkey, overlooking the Mediterranean sea and at the beginning of world famous Lycian Way, the 500km walking trial that starts in Fethiye.

Our land has been worked for thousands of years, but had been neglected for some decades when we acquired it.  We have lovingly brought the land back to life and pruned and cared for the existing olive trees and planed new one.   


How we make our olive oil

We pick our olives I early in the season which contributes to its unique flavour and aroma.  Unlike many producers in the region we have our own olive press on site.  This means we can press our olives almost immediately after picking and we can be sure that only our olives go into our olive oil.


Harvesting

We harvest our olives in mid to late October. This way we make sure we harvest the olives when they are green or just turning black. Once collected the olives are taken to our press. We do not collect or press olives that have fallen on the ground

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Extraction & Milling

The olives are put through a blower which takes out the leaves and twigs. It is then washed and crushed. We use the steel hammer device which causes less oxidation. The resulting paste is stirred is a vat to allow oil microdroplets to coalesce after which the oil is separated from the paste using  a centrifuge. 

Storage

Once the oil is extracted it is stored in 500 litre stainless steel tanks in a temperature controlled environment we also insert argon gas in the tanks which helps to reduce oxidation and to make sure it’s quality is preserved. 

Packaging

Our olive oil is available in 250ml and 500lm bottles. The bottles are dark green which helps the oil to retail it’s flavour and aroma. The labels on out bottles are bright, fresh and informative

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Our Mulberry Syrup & Pomegranate Molasses

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Mulberry Syrup

Black mulberry trees are native to western Asia including Turkey and Persia.  They have been grown for their fruit since before Roman times.  Mulberries ripen over an extended period of time unlike many other fruits which seem to come all at once. 

Black mulberry fruits are large and juicy with a good balance of sweetness and tartness that makes them the best flavoured species of mulberry.  The refreshing tart taste is in some ways reminiscent of grapefruit.  our mulberry syrup is made by reducing down the juice with sugar until it becomes a deliciously thick syrup ideal for drizzling on yoghurt, ice cream and other desserts. 

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Pomegranate Molasses

Pomegranate molasses is a thick syrup with a dark grapey colour.  As with many Middle Eastern ingredients, it's most often used to enhance savoury dishes with fruity flavours.  What makes pomegranate molasses that it more exciting is its tangy, almost citric bite, meaning that the flavour it introduces to dishes is more like the sweet-sourness of preserved lemons or even tamarind, rather than the fruit-sweetness of sultanas and prunes.   The thick consistency fluid consistency means that it can easily be incorporated into marinades, dressings, cake mixes and drinks.

The pomegranate is an ancient fruit with a rich history, native to Asia Minor.  It crops up in Greek mythology.  Whole pomegranate fruits have been found preserved in ancient Egyptian burial chambers.  The fruit was also traded along the Silk Route.  

Pomegranate Molasses is made by reducing fresh pomegranate juice which intensifies the fruits natural flavours.  We use a combination of farmed and wild pomegranates which gives our Molasses its distinctive tangy and fruity flavour.

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Anatolian Olive Oil Company

Registered in England. Company number: 11037467. Registered office: 54 Church Street, Kidlington, Oxfordshire OX5 2BB

+44 7733 298367

Olive Oil in Turkey

A 6000 year history

Anatolia, the crossroads of civilisations, has been home to the olive tree for 6000 years. The olive has brought peace, health and beauty to the region. It is the fascinating secret of the longevity of the Mediterranean peoples and bears delicious traditional produce that is shared by different civilisations.

Archaeological remains discovered at Urla, the site of the ancient city of Klazomenai in the Aegean region, testify to olive oil extraction as far back as the 6th century BC and recent discoveries have provided more evidence of early olive trading and exports in this city.

  

Olio Offician Globe.