Our OliveOilsLand® branded it, 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 it Flavour among the people

A natural it 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 it that we produce under the brand of OliveOilsLand® which is Turkey’s Leading Manufacturer of Certified Best Organic Olive Oil Supplier 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 it.


Organic Olive Oil: It is produced by traditional methods from Organic Certified Aegean Olives without chemical fertilizers and pesticides, without waiting and without any mixing. We keep it in glass bottles which protects the light from light until we reach the consumer from the garden.


It 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. Special organic certified olives are grown using documented organic practices. Through the year, the growing process is audited to make sure that they're following all best organic practices. Later, the pressing process at the olive oil mill is also reviewed. At harvest time (between October and February), the organic olives are picked and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. This is known as the “first cold press" of the olives, though it’s actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested. The Organic Extra Virgin Olive Oil is stored in a large tank, separate from traditional, non-organic olive oils.

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

How Is Organic Extra Virgin Olive Oil Different Than Regular Extra Virgin?

They're actually quite similar, minus the documentation.

In terms of how the oil is made and the final quality of the oil, both Organic Extra Virgin and regular Extra Virgin are very similar oils. They're both made from the first press or spin of the olives. They both have the same requirements for acidity, chemical makeup and sensory tests that allow them to be called Extra Virgin.

The primary difference is that it has been made from olives that are certified to be grown organically, and an accredited agency is auditing every step along the way. They look at how the trees are grown, make sure that pesticides and GMOs aren't being used, and that the pressing of the organic oil is separated from the pressing of regular oil. Later, an organic certifying agency also checks the process of every supplier or distributor down the supply chain, as the oil makes its way to you.

The bigger picture is that olive trees in general are a very hearty tree. They require little to no pesticide intervention to grow olives normally (unlike, for example, apple crops here in the US). Most growers, especially those outside of the US, don’t use any chemicals on any of their trees.

So in conclusion, organic EVOO and regular EVOO are very similar. However, the organic certifying process documents and guarantees this fact for consumers.

Is "Certified Organic" Different Than Just Organic?

Those are two different things, especially to manufacturers.

Let's pretend you are growing lettuce in your backyard garden, and you're following all of the organic practices set forth by the USDA. When you pick your lettuce, most people would agree that you're picking an organic vegetable. If it is grown and stored and cooked using all of the organic growing processes, it is an organic product. This is often called "organically grown" or "grown using organic methods". This requires that your family and friends who eat your lettuce trust your word, that you did in fact grow it organically.

However, your lettuce is not going to be considered "certified organic". That's because you don't have an auditor coming in with their clipboard to check what you've put on the soil, test the residue on the leaves, and provide a document to your neighbors to say that you are, in fact, growing your lettuce organically. And they checked. And double checked.

This difference in definition is important for manufacturers. If you want to sell an organic product, you'll need to decide if you want to simply state "grown organically" on the label (and you must follow all USDA, labeling and organic requirements that go along with that), or if you want to certify your product USDA Certified Organic. If you want to sell it as certified organic, this means that you'll need to go through the organic certification process by a USDA accredited agency. Once that happens, then you can use the little USDA organic logo on your label.

If you want to go through the Organic Certification process, you're going to need to purchase ingredients that are also certified organic and have the paperwork and documentation to back it up. You'll have to pass that documentation along to your certifier to get your own paperwork completed.

Is it Always "Extra Virgin" Olive Oil Too ?

All it that you find is going to be extra virgin or virgin olive oil. This is because all of the other grades are processed in some way. Most of what is available in the Turkey is it, simply because that is the majority of what is grown and available in the world. You can technically buy Organic Virgin Olive Oil, but you probably won't because there's so little of it available to buy.

Why is this? Producers can get a better price for Organic Extra Virgin Olive Oil than Organic Virgin Olive Oil. Since the only difference in whether it is Extra Virgin or Virgin is how well the olives are cared for before and after the harvest (aka, the corresponding acidity level as a result of this care), farmers with organic groves will give some extra love those organic olives in particular.

Organic oil is in such high demand, and they get more money for it, so the extra care and focus is worthwhile. By trying to avoid things that damage the olives (like bruising during picking, sunlight after harvesting or waiting too long to be pressed) they can ensure that they get more money for their oil by producing a higher quality Extra Virgin Olive Oil grade.


  • smoll-logoThe product should be in a dark glass bottle. It 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 packaging's, and the chemicals passes into it and is harmful to human health. In addition, light passing through the transparent glass bottles to the Organic Certified Olive Oil 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 the 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. It 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-logo It 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 is the Unfiltered Olive particles spoils more quickly, does not last for a long time. Among these particles, there are flesh, black water and seed remains of the Olive fruit. The remaining black water has oxygen in it and oxygen, i.e 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 Organic Olive Oil 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 It 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


The Certified Organic Olive Oil is stored in a large tank, separate from traditional, non-organic olive oils. We classify the Organic Certified 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 Certified Best Organic Olive Oil.