Zeytinyağımızın Yolculuğu

The journey of our olive oil from the branch to your table,

In the fauna of the city of Gördes, olives sweetened by the sun and spring winds begin to be harvested as of October.

These first olives collected, due to the high polyphenol content they contain, constitute the best quality of olive oil, our early pressed olive oils.

The most important issue during the olive harvest is to squeezing the collected olives into oil as soon as possible.

Olives arriving at our facility complete the weighing phase as soon as possible with our modern handling system and begin their journey to our washing system.

From here, the olives, which are washed and purified from their leaves, go to the crusher. After 3-4 minutes in the crusher, it goes to the malaxer. 70% of the aromas that make up the content of olive oil are revealed at this stage. In the malaxer, the olive oil that has become dough is kneaded. At this stage, contact with trace amounts of oxygen is important for oil quality. 30% of the flavor and components are released at this stage.

The dough is kneaded in the malaxer for a maximum of 30 minutes. The kneaded dough passes from here to the decanter. At this stage, oil and pomace are separated from each other. The remaining pomace is transferred to the pomace pond for recycling to be used as fuel and feed. Then, the olive oil coming to the separator is separated from the water molecules in it. During this whole process, the temperature of our oils is realized at an average of 25 °C. With this technique called cold pressing, the beneficial components in the oil are preserved. The dough is kneaded for a maximum of 30 minutes in a malaxator. The kneaded dough passes from here to the decanter. At this stage, oil and pomace are separated from each other. The remaining pomace is transferred to the pomace pond for recycling to be used as fuel and feed. Then, the olive oil coming to the separator is separated from the water molecules in it. During this whole process, the temperature of our oils is realized at an average of 25 °C. With this technique called cold pressing, the beneficial components in the oil are preserved.

The obtained oil is tested in the laboratory, categorized according to its values, and transferred to sterile chrome-nickel tanks. It is stored at an average of 18°C with minimum contact with sunlight and oxygen. Afterwards, the obtained oils are filled in our Julia Gordos brand bottles and cans at ISO standards in our filling facility. With the processing of data on the QR tag of our oil, it becomes ready to take its place on your tables.