Olive Oil Production Processes

"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 not contact with air, feels pleasant in your palate with its unique taste"



It is impossible for our olives to contain leaves or branch pieces. Our olives are collected by hand in order to reach high quality and healthy extra virgin olive oil. However, when the olive fruits collected by machines and sticks, the olive leaves and the top fine parts of the drying branches can be found in the mixture. If you do not want these components to adversely affect the quality of the oil we produce, we must purify the olive fruits from leaves and branches with the help of 1 or 2 absorbent fans depending on the harvest while the olives fall in the bunker before the washing system are carried by the elevator. The difference of OliveOilsLand® quality starts standing out in the first stage of production.

Especially in the dry seasons, the dried end twigs are mixed between the olives, it is observed that absorbing fans cannot clean the twigs since they are at the same weight as the olive fruit, we are setting a double fan system after pre-eliminating. We know that our quality is in details and we pay attention to these small details from the first stages of harvest. It is a fact that the mixing of dry twigs and leaves with the olive paste will cause the oil to be defective. The olives twigs mixed with the olive paste will give the taste of wood. When the leaves mix it gives green color, even though it can be seen an advantage at the beginning, dissolving of color pigments (chlorophyll) with the effect of light affects the fatty acids and it will cause spoilage of our oil. These small nuances highlight the quality of Turkish Olive Oil.

Washing water has an important place in converting the olive fruit into high quality and healthy natural olive oil. The pH, temperature and cleanliness of the washing water can create barriers in our way to high quality olive oil. By analyzing the groundwater used in washing, we adjust the effect of the ph degree and prevent the negative effects of the water mixing the olive fruits and the crusher and naturally with the paste. After olive leaves are transferred to the washing tank, the leaves and branches are cleaned, the temperature, ph degree and pollution of the water are monitored, we work with a sprinkling (raining) system when the olives go into the mesh before they go into the crusher. Even after the last sprinkling process, we use a double fan cold drying system to prevent any remaining water.

We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.



We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.

We make sure the olives are cleaned before sending them to the crusher and we reduce the contact with water as much as possible. We make use of our vertical decanters, which they use a dehydrated process to make sure that the phenol components and antioxidants in the olive paste come into contact with water and then disappear during the decomposition process in the decanter. Thus, while reaching the most healthy and high quality olive oil, we also help protect the environment by reducing the olive black water.



Malaxator (kneader); It is an olive paste mixing machine where olive fruits are
transferred to after being passed through the crusher and sieves.

Depending on the capacity of the system it has divisions in different weights. In every division, there may be different kinds or the same kind of olive fruits. The number of these eyes can range from 1 to 12. According to the type of the olive, stay time in malaxator (kneader) is different, according to the climatic and chemical characteristics of each type of oil, the time of decomposition of the paste is different. For some kinds, kneading time takes 20 minutes while another one can take 45-60 minutes.

The olive pulp starts to accumulate on the paste while the olive paste rotates with a certain speed inside the malaxator. This can be seen from the glass or open divisions of the malaxator. Separation processes with outer jacket temperature of 2225° C are considered to be cold press. After the kneading time in malaxator, the paste is sent to the decanter with the help of paste pumps to be separated from the pomace and black water. As soon as the olives enter the crusher, we keep the olive fruit and its pulp, including the time in malaxator, away from light, air, heat and water.



The word continue, which means continuous system, is now well placed in our language

The harvested olive fruits are poured into pits called bunkers when they reach the factory without making them wait. Olive fruits carried with the help of elevators from bunkers are subjected to foreign materials and leaves cleaning with the help of fans. After the cleaning of foreign matter, washing, sprinkling and sieving fruits reach the crusher systems.

which become olive paste from the crusher are passed to the malaxor and it is kneaded for a while depending on the type of the fruit, the climate and the region to enable the oil to emerge to the surface. The paste coming to the decanter from the malaxor with the help of the paste pump, passes through a horizontal cylindrical system with a cone shape moving inside and outside with different rotational speed. Oil + pomace and black water in 2-phase systems with the effect of centrifugal forces, oil + pomace + black water in 3-phase systems are extracted separately.

Here, since the amount of water supplied from the outside is a lot, the two phase systems in the amount of black water is between 800 - 900 liters, while in 3phase systems the amount of black water is between 1000 - 1300 liters. Although black water is known as waste, it is used as fertilizer by diluting it as an olive byproduct in recent scientific research. After the decanter, the olive oil coming the separator to the separator with the help of the pump is separated from the sediment and transferred to the final storage tanks. The decanter is separated from black water and pomace and then sent to the separator with a pump in order to remove the last residues in the olive oil. Here, the high-speed separator is separates the olive oil from sediment and transfers it to the storage tanks and the process is completed

After the black water, the remaining pomace is re-extracted and the remaining oil is refined and after that used as refined frying oil. The cellulose composition resulting from the core weight should be considered. Result; from the initially 100 kg of olives, 20% olive oil, 40% black water and 40% pomace is produced. During the extraction of olive oil, we should stay away from the air (oxygen), light, water and temperature factors as much as possible. These 4 important factors affect olive oil from production to consumption.



In the stone crushers, after the olive fruit is crushed and kneaded, we put it into the bags made of half a weed, hair felt or the plastic bags with a hole in the middle which are used in the last years and do the pressing process. As a result of pressing, the oil and black water leaking out from the bags are collected and separated from the black water and they are called the first cold press. Then the hot water is flushed to the remaining paste in the bags which is the second process (extraction), the process is called water press, with that, the oil is extracted from the paste.

The oil taken with black water is separated again (collecting with a pan from the top in the ponds) to obtain oil. Oleuropein is an antioxidant in the olive fruit that gives the oil its bitterness, especially found in its leaf, Oleocanthal is the substance that burns our throat, meaning that the presence of these compounds means the healthiness and quality of olive oil. Besides the fruitiness, it is a positive feature to be bitter and burning for the olive oil.



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 Extra Virgin Olive Oil.

OliveOilsLand® - Organic Olive Oil Mill Company

Our Olive Oil that we produce under the brand of OliveOilsLand® which is Turkey’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.

Turkey produces 170,000 tons of Olive Oil and is one of the earliest Olive Oil producers. As people have become more health conscious, the consumption of Olive Oil has increased greatly. The consumption per capita as raised from 1.5 kg to 2 kg as the awareness for the benefits of Olive Oil has increased. With the increased varieties and flavours in Olive Oil, it no longer remains as a staple food but has become a food of choice.

OliveOilsLand® - Olive Oil Producer the Turkey-based company, is the world's one of the biggest exporters of Olive Oil. It is additionally the world's one of the best Olive Oil producers. It is a characteristic natural definition Olive Oil made from only the best olives.

OliveOilsLand® - Olive Oil Producer presents to you an Olive Oil with low-fat immersion and with a burst of fresh olives. It is credited as the world's one of thebest olive oil producers for giving a sound oil perfect to a wide range of cooking.

There is Olive Oils for cooking, salads frying and much more. OliveOilsLand's Olive Oil is light ensuring that the food is pleasant and light unlike other edible oils, which often take away that natural taste of food. OliveOilsLand gives you garden fresh, with no carcinogens and nutrient-enhanced Olive Oil.

OliveOilsLand® is a great olive oil producer that brings us olive oil in a range of flavors, from bitter to sour and infused flavours. There are organic, virgin, extra virgin, pomace, refined and pure. OliveOilsLand® - Olive Oil Producer ensures that the true flavor of all these olive oils is what that reaches customers and only the best of what they produce.

This olive oil is specifically used in cooking and OliveOilsLand® - Olive Oil Producer ensures that kitchen ladies don’t face any problems while pouring it by a specific packaging. The bag in box packaging guarantees that the cap size is ideal not allowing any spills and it is easy to handle while cooking.

The role of Bulk Olive Oil Exporterin the market is quickly changing. Customers perceive step by step more the estimations of wellbeing, health, and great quality items, while providers changing their quality norms.

OliveOilsLand® the great name in Bulk Olive Oil Exporter.The greater part of the olive oil production lines purchases mass olive oil. Yet, the distinctions in the quality are conspicuous in a few phases.

OliveOilsLand® has the best Bulk Olive Oil Exporter Role in International Olive Oil Market; you may consider it the olive oil likeness extraordinary boxed wine. The olive oil arrives in an enormous three-liter bladder inside a cardboard box. OliveOilsLand® is the best producer of best olive oil and is the best Bulk Olive Oil Exporterknown throughout the World.

It's not all that much, and you may figure that its quality would be trashy along these lines, however, it was one of the prominent brands that really passed the Olive Institute's testing. OliveOilsLand® great quality olive oil that flies under the quality controls .However,if you experience a ton of olive oil, it's a fabulous decision.

OliveOilsLand®- The Bulk Olive Oil Exporter produce and disperse only top-quality virgin olive oil of Turkish Olive Oil assortment, by applying at our premises definitely the national representation. It agrees to all prerequisites of the quality administration framework, guaranteeing great clean conditions during capacity and packaging too. So, OliveOilsLand® is the best Bulk Olive Oil Exporter having pure and natural olive oil that is very beneficial for the body.

OliveOilsLand® - Turkish Organic Olive Oil Milling Company is a Turkish company best known as one of the very first Olive Oil producers. It’s been a lot of years since they came in the business and they have grown exponentially. Ourolive oils make up a great combination for the Mediterranean dishes and they have no match in that. The recipe for manufacturing the world’s one of the best olive oil brand is a family secret that is a business essential. They have been really successful in maintaining the high standards of olive oil in the global market.

OliveOilsLand®- Turkish Organic Olive Oil Milling Company is not only the world’s one ıf the largest Olive oil exporter but also world’s one of the best Olive Oil Brand Producer Company. It is a natural organic formula is what separates it from all other companies around the globe.

The Organic Olive Oil Milling Process

OliveOilsLand® - Turkish Organic Olive Oil Milling Company brings you high-quality olive oil through an Organic Olive Oil Milling Company process that is just traditional enough to maintain that rich taste but modern enough to make the process quicker, making large quantities of Olive Oil.

Olive Oil is produced after a lengthy and arduous process where oil is made by crushing the olive oils in stone mills. Organic Olive Oil milling consists of growing the Aegean olives in the most natural conditions with no pesticides or chemicals added to change the naturally rich taste. Then it is followed by a traditional process with no added preservative or coloring. There is no waiting as well. OliveOilsLand® - Turkish Organic Olive Oil Milling Company then keeps the Organic Olive Oil in tinted glass bottles to prevent any damage from sunlight or pet bottles.

It is then washed thoroughly to remove any dirt particles. The light contaminants are removed using a blower while any leftover dirt is removed using a water bath. It is very important to remove. OliveOilsLand® - Turkish Organic Olive Oil Milling Company ensures that we bring you an olive oil from the best and cleansed olives.

Next comes crushing. The plant cells need to be torn to extract the oil from vacuoles so they are then pushed into stone mills where these olives are crushed by large granite wheels as the wheels slowly rotate the olives are ground into a paste at room temperature. OliveOilsLand ensures that their organic olive oil milling process brings the best for their customer using stone mills and all the traditional variables.

Then comes the separation of oils from the solids that is often done by pressing but with the new advancements in technology, this can be possible using centrifugation as well. OliveOilsLand® - Turkish Organic Olive Oil Milling Company uses just the best for its customers and uses the two-phase and three-phase decanter which includes the centrifugation method.

OliveOilsLand® - Turkish Organic Olive Oil Milling Company does its best to preserve the natural taste and color and in order to do that, it uses the best packaging like that of wine bottles to prevent any oxidation and tinted glass to prevent any reactions from daylight. Keeping in mind the women cooking, it also brings portable and easy to handle bags that have a definite capsize to allow only a limited amount of Olive Oil to flow.

As the best exporter and manufacturer of olive oil, OliveOilsLand® has one of the best olive oil mills in the world. This World’s Best Olive Oil Mill is situated in the main countries of the world but they use Turkish olive for their process. The main Olive Oil Mill of OliveOilsLand® is in Turkey, in the hub of olive gardens. Turkey is the world's main olive oil manufacturer and also the first of the top 10 great olive oil manufacturers in the world. Organizations perceive the importance of Turkish olive oil production and its valued products in order to bring enormous quantities of Turkish Olive Oil into their own countries, subsequently on. This exceptional idea is great if it goes to a country that does not produce OliveOil.

OliveOilsLand® Olive Oil Mill Company has been struck by its well-equipped tubular metal equipment, its strict classification of the value of incoming olives and its careful manufacturing method. Olive oil is available in many different variants and flavors, based on land, weather, era, and manufacturing. In order to be called this, the olives have to be broken down within 24 hours.

Finally, the Olive Oil is segregated and prepared for sale from the water or cooled to make its image better. The bowl and cotton cloth are filtered. Although screened oil is more resistant than the unfiltered item, it has less flavor. It's only the OliveOilsLand® – The World’s Best Olive Oil Mill title holder that provides the best Turkish Olive Oil to our customers.

Every olive tree has its own features that craftsmen have developed over millennia, together with their homeland national specialties. Mixtures of various variants also provide even more models and complexities. You will find your own inventions unlimited once you find the opportunities. Fresh olive oil links the ingredients of food and provides the bridge to your flavor receptors to enhance and raise your creation's delight to higher levels you never thought. Fresh, fruit kissed and astringent qualities have produced extra virgin World’s Best Olive Oil of high performance a miraculous item for famous cooks worldwide.

OliveOilsLand® is the World’s Best Olive Oil mill because it has the objective to benefit its company by manufacturing as much as they can with the best quality and taste. World's Best Olive Oil Mill is an independent, leading expert who only wants to make a thorough and meaningful classification available.

The World’s Best Olive Oil Mill from World is collecting and reliably compiling outcomes from the world's largest additional virgin olive petroleum contests.

Extra fresh olives products of fresh, high quality comprise a lot more ingredients and offer many of the well-known wellness advantages of olive oil. Pure, healthy and flexible products are the finest olive products, which can assist safeguard against a multitude of illnesses-genuinely worth money.

World’s Best Olive Oil Mill has the best standard store to store and preserve olives. It's the sad truth, but a lot of the olive oil on the shelves is of little standard, no matter how much more you're prepared to pay. This is why chefs, discerning cooks and nutrition experts from all over the globe who are looking for pure additional milk olive products of the most elegant value trust the list of the finest olive ingredients in the globe every year. The olive oil they generate is classified by quantity, sort and degree of acidity and are placed in chromium nickel bottles for plastic sedimentation and oxygen fills in the tubes in order to avoid water contamination.