One hillside. Four expressions.
Explore every oil
Memecik Early Harvest
Flagship
Fresh-cut grass, green almond, a peppery finish that catches the throat, the sign of high polyphenols.
Acidity 0.3°
Ayvalık Classic
Everyday
Buttery and round, artichoke heart, soft almond skin, gentle pepper.
Acidity 0.5°
Edremit Blend
Small Batch
Green tomato leaf, wild herbs, citrus peel, long clean finish.
Acidity 0.4°
Bergamot Agrumato
Limited · 300 bottles
Bergamot zest, white flowers, green olive backbone.
Acidity 0.4°
Six hours between branch and bottle.
01
Pick at first light
Green Memecik and Ayvalık olives leave the branch cool, firm, and fragrant.
02
Mill before noon
The fruit crosses the grove, not the country, and meets the press within six hours.
03
Let the oil settle
It rests in steel, then moves into dark glass while the aromas are still vivid.
Follow the first six hours
The table is part of the pressing.
In harvest season, the mill does not close for lunch. Bread, tomatoes, herbs, and the first cloudy oil arrive at the same long table.
A harvest meal
Adatepe, October
Adopt a tree. Follow its seasons.
Choose an old tree on the hillside and follow its year from winter pruning to the first press. We will share field notes, an invitation to the grove, and the story behind its harvest.
A relationship with a place, not another thing to buy.
Enquire about adoption
Field notes from the Aegean.
Read the journal
Why we harvest in November
Green olives, short days, and the six-hour race to the press. What early harvest really costs, and why we pay it.
What 0.3° acidity actually means
Acidity is the report card of an olive oil. Here is how to read it, and why lower is almost always better.
A tasting guide: grassy vs buttery
Two glasses, two personalities. A five-minute tasting ritual to find out which of our oils belongs next to your stove.
