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Natural resins

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OLIBA OLIVE

Turkey

Our olive production process is being carried out 450 meters above the sea level, on a land of 70 acres, with 3600 trees in sixteen-year-old certificated Gemlik Trilye olive trees in the location of Izmir, Turkey. The olives are being hand-picked straight from the tree, without a single one touching the ground. After being classified by their sizes, and bruised ones are removed the olives reach the brining house without any delay, where they will be mixed with only water and salt, in underground fermentation tanks. In order not to spoil the taste, the pressure is applied only through the special stones gathered from Bergama, Kozak. Our fermentation method is one of the traditional technique, natural ripening of olives in 9-10 months into the underground tanks, circulated with water for 15 mins x 4 times per day for homogenous distribution of salt and oxygen in all layers into the tank to t strenghten taste and aroma of olives.The salt and pH values are measured safely in every week to secure the flavour and tissue of olives. After pasteurization and sterilization, our olives are filled into cans of 0.9 kgs and 2 kgs in its oil, which has 0.5 acidic rate, in the packaging facility for organic olives without the use of any additives and protective chemical substances.Our olives are conserved in the cans veneered with natural resin from the inside in cold stores, hereby, available for long-term storage.

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