Where the mountain meets the salt air.
Seven hectares of terraced groves between Mount Ida and the Aegean, dry-farmed, hand-picked, and pressed on the estate.
Our grandfather planted Memecik on these terraces in the 1940s, grafting Ayvalık and Edremit onto wild rootstock. The sea breeze does the pest control; the schist soil does the flavour.
We farm without irrigation and without shortcuts: pruning in winter, watching in summer, picking green in October. Every bottle traces back to a single parcel you can walk.
“The hill gives the oil its pepper. We just try not to get in the way.”
The Olive Atelier family
Dry-farmed
No irrigation. Deep roots, small fruit and the dense flavour of dry hillsides.
Single estate
Every drop comes from our seven hectares. Nothing bought in, nothing blended away.
Pressed on site
Our own two-phase mill, six hours from branch to press, cold extraction under 27°C.