EARLY HARVEST & COLD PRESS
The finest of two regions in a single bottle: a unique blend of green Ayvalık olives and Sicily’s iconic Tonda Iblea olives, bringing together the most distinctive qualities of both regions.

Harvested on August 20, 2025, the first olives of the season are pressed the same day without touching the ground, yielding our greenest oil. On the palate, it delivers a noticeable bitterness on the tongue and a gentle, lingering pungency in the throat, reflecting its high polyphenol and antioxidant content. It has a deep green color and a rich fruity aroma. It is ideal for raw consumption.

Tonda Iblea olives originate from the Ragusa region of Sicily, Italy. Our estate nurtures around 300 Tonda Iblea trees. Known for notes of green tomato, aromatic herbs, and freshly cut grass, this variety offers a well-balanced bitterness and a distinctive, spicy character.

Blended with Ayvalık olives, Tonda Iblea adds Sicily’s aromatic essence to our 2025 FIRST PRESS olive oil.

EARLY HARVEST & COLD PRESS
Organic Extra Extra Virgin Olive Oils are ideal for table use and recommended to be consumed as raw. They can be used at breakfasts and on salads, appetizers as well as grilled fish by pouring over them or by dipping as raw. They have a dense fruit aroma and taste. Organic Extra Extra Virgin Olive Oil creates a bitterness on the tongue and the burning sensation on the throat due to the richness of the phenol compounds and antioxidants they contain. Organic Extra Extra Virgin Olive Oils have a sharper taste and aroma than Organic Natural Extra Virgin Olive Oils.

EARLY HARVEST & COLD PRESS
Organic Extra Organic FIRST PRESS Extra Virgin Olive Oils are produced with the extraction of the green olives that were collected on 20 August 2024 and were pressed the same day. They are dark green and have a dense fruit aroma and taste. They create a bitterness on the tongue and the burning sensation on the throat due to the richness of the phenol compounds and antioxidants they contain.They are ideal for table use and recommended to be consumed as raw.

EARLY HARVEST & COLD PRESS
Organic Extra Extra Virgin Olive Oils are ideal for table use and recommended to be consumed as raw. They can be used at breakfasts and on salads, appetizers as well as grilled fish by pouring over them or by dipping as raw. They have a dense fruit aroma and taste. Organic Extra Extra Virgin Olive Oil creates a bitterness on the tongue and the burning sensation on the throat due to the richness of the phenol compounds and antioxidants they contain. Organic Extra Extra Virgin Olive Oils have a sharper taste and aroma than Organic Natural Extra Virgin Olive Oils.

EARLY HARVEST & COLD PRESS
Organic Extra Virgin Olive Oils are extracted from green olives and they are suitable for both table and cooking use. It is suggested to be consumed as raw. Ideal for drizzling over breakfast dishes, salads, mezes, olive oil-based dishes, appetizers and grilled fish. Cold-pressed for a high antioxidant content.

EARLY HARVEST & COLD PRESS
Organic Extra Virgin (Envero) Olive Oil is extracted from veraison (envero) olives in mid September. The ripening process of olives is greater than in the early harvest but without reaching full matureness. The color of the oil is green. It is  suitable for both table and cooking use. It has a milder aroma and bitterness compared to the Organic Extra Virgin (Green) Olive Oil. The envero olives produce a less pungent and bitter oil compared to green olives, while the ripe (black skinned) olives produce a smoother tasting oil.

RIPE HARVEST & COLD PRESS
Excellent for cooking, ideal for hot dishes and fries. Organic Virgin Olive Oil can also be consumed raw. It has a smoother taste compared to our Organic Extra Virgin Olive Oils.