in the Olive Groves of the Göksu Valley, Olives Are Picked by Hand and Placed in Plastic Crates. During the Ripe Harvest Period in november

and December, the Olives Are Pressed in Two-phase Continuous Systems at an Average Temperature of 36°c Without Being Touched by Hand or

Exposed to Oxygen.

Our Olive Oils Contain the Highest Levels of Vitamin E, Bio-phenols, Antioxidants, and Squalene Enzyme, All of Which Are Necessary for

Health.

All of Our Olive Oils Need to Be Kept Away From Oxygen, Light, and Heat.