Sepetiniz
WHAT EVOO REALLY MEANS
Extra virgin olive oil is the highest category of virgin olive oil under International Olive Council standards and EU rules.
It is obtained directly from olives using only mechanical or other physical methods, without chemical solvents or refining.
Under EU rules, “first cold pressing” applies to oil produced below 27°C using a traditional press, while “cold extraction” applies to oil produced below 27°C using centrifugation or percolation.
To qualify as extra virgin, the oil must meet both chemical and sensory requirements:
In Simple Terms:
Extra virgin olive oil is unrefined fresh oil obtained directly from olives by mechanical or physical means and proven to meet strict chemical and sensory standards.
WHAT MAKES GENUINE EXTRA VIRGIN OIL
Quality is shaped by origin, harvest timing, careful pressing and how the oil is handled after production.
Single-Estate Organic Grove
Grown on one certified organic estate, with no synthetic sprays or chemical fertilizers. No anonymous tanker blends from different countries. You can trace the oil from the grove to the bottle.
Early harvest, cold pressed
Green August olives are picked by hand and pressed once on the farm, while they are still fresh. This helps keep acidity very low (≤0.2%) and protects the oil’s fresh green character.
Natural gravity settling
The oil rests in dark stainless-steel tanks at a controlled 16°C, where natural particles settle gradually on their own. The tanks are kept oxygen-free to help limit oxidation and preserve freshness, aroma and character.
PROVENANCE AND TRACEABILITY
When the olives are grown, harvested and pressed on one estate, every batch has a clear origin and a documented production path.
01 · Grove origin
ONE ESTATE · ONE ORIGIN
Every olive comes from our certified organic family estate. We do not source fruit from outside growers, giving each batch a clear and consistent provenance.
02 · Time to press
PRESSED WITHIN 120 MINUTES
Our olives are harvested and cold pressed on the estate within 2 hours, minimizing the time between picking and pressing.
03 · Growing method
CERTIFIED ORGANIC
Our estate is managed and our olives are produced according to certified organic standards, with USDA Organic, EU Organic and ECOCERT certification.
04 · Traceability
FULLY TRACEABLE BY BATCH
Each batch can be traced from harvest and pressing through storage and bottling, supported by independent laboratory results.
UNDERSTANDING OLIVE OIL CATEGORIES
They all originate from olives, but how they are produced is very different.
EXTRA VIRGIN OLIVE OIL
Made only from whole olives, crushed once by mechanical force and kept cool. No chemical solvents, no high-heat refining. This is the oil that keeps the fresh aroma and the natural polyphenols of the fruit — in our case, up to 840 mg/kg by HPLC.
Refined olive oil
Usually produced from virgin olive oil that is not suitable for direct consumption. Refining uses heat and other processing steps to reduce unwanted odors, flavors and acidity, resulting in a more neutral oil with much less of its original aroma and polyphenol content.
Olive pomace oil
After the initial mechanical extraction, the remaining olive skins, pulp and stones—called pomace—can still contain around 5–8% residual oil. This oil is recovered from the pomace, typically using solvents, then refined before sale as olive-pomace oil.
SOIL, BIODIVERSITY & ORGANIC FARMING
CERTIFIED ORGANIC FARMING: Our estate is managed according to USDA and EU organic standards, with strict controls over the farming inputs used.
LIVING GROUND COVER: Wild clover, native grasses and seasonal plants grow between the trees, helping protect the soil and support biodiversity.
NATURAL GROVE ENVIRONMENT: The estate’s climate, vegetation and coastal conditions create a diverse Mediterranean growing environment for our olive trees.
One estate. Living soil. Certified organic from grove to bottle.
Our olives are cold pressed at our grove within 2 hours of harvest, helping preserve their fresh aromas and naturally occurring polyphenols.
UV-protective dark glass helps shield extra virgin olive oil from light, helping preserve its freshness, flavor, and quality over time.
Our earliest-harvest profile achieves ≤0.2% free acidity, reflecting excellent olive condition and careful handling from harvest to pressing.
CERTIFIED ORGANIC · SINGLE ESTATE · LAB TESTED
Lab-Tested Polyphenols - | 440 mg/kg (Relish & Smooth) | 620 mg/kg (Mild & Flavorous) | 840 mg/kg (Fruity & Full-bodied)
CERTIFICATION & ORIGIN NOTE
