Our OliveOilsLand® branded Olive Oils, which are produced with Cold pressing technique in our facility where the food safety standards are protected at the highest level and in stainless steel tanks contact with air, feels pleasant in your palate with its unique taste. It is also called The Aegean Olive Oil ‘s Flavour among the people

A natural Extra Virgin Olive Oil with a high content of vitamins, aroma, polyphenols and antioxidants is obtained by storing under nitrogen gas and bottling away from light and oxygen. Quality control activities are planned and developed in accordance with ISO 9001 Quality Management System in all processes from harvest to reaching consumer.
Our Olive Oil that we produce under the brand of OliveOilsLand® which isTurkey’s Leading Manufacturer of Olive Oil Company

When you smell it, you will feel freshly mown grass, green almonds, almonds, green apples, green stem of the tomato, green banana peel, artichoke and pea, it smells like a perfume, a smell that makes you happy.

You can feel a harshness and bitterness of almond or green olives or apple seed on the sides of your tongue when you take a sip and swish it over your tongue and palate.

Burning sensation like black pepper bitterness will be felt in your throat, and this burning doesn’t go down to your esophagus. All these features are the difference of our Olive Oil.


Evoo is a source of health and beauty ; it is made simply by crushing olives and extracting the juice. It is produced from the water of the Olives which are selected as very special, is the only cooking oil that is made without the use of chemicals and industrial refining. This type of Olive Oil is the best quality top grade Olive Oil type and asidicity is maximum 0.8 . It is called EVOO among the people shortly


Olive Oil is produced after a long and laborious process. It is pure olive oil which is crushed in olive stone mills. When we compare the olive oil produced in this way with other olive oils, it can be said that it is richer in terms of the values used in production.Olive Oil does not contain any additives and preservatives, Free fatty acid in olive oil up to 0.8%. This is the traditional method of production and the product is extremely natural and healthy.

In contrast to the traditional olive oil production model, the production with a 2-phase decanter and 3-phase decanter is an extremely modern production model.The remaining core, shell and pulp, after the squeezing of the olives, constitute the wastes in the pyrina decanter model.

Because water is added to the decanter in the 3-phase production system, most of the phenolic compounds pass into the decanter wastewater. However, in the 2-phase production system, most of the phenolic compounds remain in olive oil since there is no water inlet.

However, in the production of 2-phase decanter, most of the water-soluble polyphenols, which are natural antioxidants, are formed, thus producing more durable olive oil.

We are able to produce in the form of 2-phase decanter and 3-phase decanter in line with the expectations of our customers except traditional production model


  • smoll-logoThe product should be in a dark glass bottle. evoo must be stayed away from transparent glass bottles and especially pet packaged products. It has been reported in recent years that the it solves the chemicals combining pet packagings, and the chemicals passes into it and is harmful to human health. In addition, light passing through the transparent glass bottles to the it causes chlorophyll to break down.
  • smoll-logoMake sure that the lid of the product packaging you buy is sealed and screwed. Corks let air in and it contacting the air (oxygen) spoils by oxidation.
  • smoll-logoDo not choose to buy the product depending on the color, the color of the oil does not determine the quality, oils that are added oil-soluble chlorophyll or food coloring can mislead you.
  • smoll-logo If the product you buy is directly exposed to sunlight on the market shelves, do not opt for it. evoo that is exposed to the sunlight spoils by oxidation very quickly and smells bad.
  • smoll-logo Do not buy product without reading the label, look for it’s the date of production or harvest, date of bottling, expiration date, geographical indication, type of Olives and region.
  • smoll-logo Remember that the it should be consumed fresh, spoils as it stays, and its healthy phenolic components are lost. Buy a new it every season, it can lose their first day quality even under very special storage conditions.
  • smoll-logoit can freeze below +4 C degree, some it may freeze later due to its phenolic components of different types. Freezing of it is not considered a purity criterion.
  • smoll-logo Select the packaging of the product to be purchased depending on your consumption, if you do not consume it in a short time, prefer small packages (250 ml 500 ml 750 ml 1000 ml); Do not open a second air hole in the cans for an easy flow when using large packages. If you have the opportunity, you can use it by dividing it into five 1 lt of dark glass bottles.
  • smoll-logo Store the product you bought in a dark, cool and moisture-free environment. Do not place near products such as soap, detergent etc.it absorbs and traps the odors very quickly. Storage temperature should be between 18C - 22C.
  • smoll-logo Check the label and packaging of the product you are purchasing, and please do not buy the products with a hole and leaking packaging.
  • smoll-logo In recent years, Unfiltered is it put in bottles, it with Unfiltered Olive particles spoils more quickly, does not last for a long time. Among these particles, there are flesh, blackwater and seed remains of the Olive fruit. The remaining blackwater has oxygen in it and oxygen, ie air starts fermentation process in the mixture, and the oil loses its virgin oil properties by emitting bad smells.
  • smoll-logo The factors that harms the, it respectively;
    A – Light B – Air C – Temperature D - Water or moisture
    Consume the product you have bought from these factors.
  • smoll-logo Separate the products you buy, you can consume it from different regions in your salads, meals, desserts and pies. In particular, you should consume it as raw, while you go for Northern Aegean it in the salads, cakes, pies and appetizers, and you may consume the southern Aegean, Mediterranean and Southeast Anatolian regions’ Olive Oils in your light olive oil dishes. You can easily use it in your fried dishes.
  • smoll-logo it should smell like fresh fruit, contrary to the belief, foods made with pure it do not be heavy and do not smell bad. Stale, pulpy and adulterated oils smell strong
  • smoll-logo When you start to cook your meal, start with a spoon of Olive Oil, remove the heat from cooked food and let it cool, after it becomes cooler, add the rest of the Olive Oil. Especially when you prefer this method for stuffed leaves and peppers, you will see that your meals are much more delicious.
  • smoll-logo Olive Oil Products with OliveOilsLand® and it is regularly checked and analyzed by the food control laboratories of the ministry of agriculture and village affairs. You may find a respondent when you find out the product you buy is spoilt,please get contact with us info@oliveoilsland.com


We classify the Olive Oil that we produce based on the amount, type and degree of acidity and put it into Chromium Nickel Tanks for sedimentation of the pulp and fill the tanks with nitrogen to prevent the contact with air. In addition to this , we do climatization in the area where the storage tanks are located and we stabilize the temperature between 18C - 22C. Moreover , The conical structure of the tanks and the ambient temperature are very important factors for the rapid sedimentation process. Furthermore , We do climatization in our stocking warehouses. Nitrogen gas is used to prevent the spoilage of it.