Harvest and Production

Olives, gathered from our family’s lands in Ayvalık, Gömeç and Burhaniye, with a total of 10,000 olive trees, are produced in modern production facilities in the same region under all required quality and hygiene standards. With the awareness of our social responsibility that we assume, both in the harvest of olives and in the production of olive oil, local people take part in all production stages.

Olives, which are hand-picked without harming the nature and trees, are immediately transported to the production facilities right after the harvest, and all residues left on the olives are rinsed. The olive paste of the cleaned olives is processed with high quality machines with the cold pressing standards, without exceeding 24-26 degrees at any stage of squeezing. The obtained L’emeraude olive oils are stored in steel tanks in an air-conditioned environment between 18-20 degrees, in a way that they do not have any contact to heat, light and air. Rested and filtered olive oils are put up for sale after being filled in our special dark colored bottles and specifically designed tins with ball caps and UV filters that minimize contact with the air.

Our production process, which starts with the collection of the fruits grown in the most ideal conditions in the early harvest period, obtained by squeezing the olive paste and ends in storing the olive oil, takes place within a maximum period of 12 hours to obtain a high-quality and flawless product.