Our benefactor
This strip, which descends from the foot of the Kaz Mountains to the Edremit Gulf, is one of the densest olive grove areas in Türkiye. We have been living off the blessing of the same land for three generations — that's why we call it our benefactor.
In these lands, olive is not an agricultural product but a way of livingis. When October comes, schools are closed, towns are emptied, and everyone goes to the olive groves. If there are three generations growing under the shadow of a tree, benefactor You are right to say that.
The area we call Northern Aegean is the coastline starting from Çanakkale Ayvacık and extending to Balıkesir Ayvalık and Gömeç. The Kaz Mountains block the wind in the north, and the Aegean Sea balances the humidity in the south. The narrow strip between these two walls offers everything the olive tree wants: warm winter, dry summer, and a significant temperature difference between day and night.
If we planted the same saplings in the North Aegean and another region, we would obtain two different oils ten years later. The difference is not in the tree, but where the tree stands.
The Gulf plain is clayey-calcareous, the slopes are stony and drained. Olive tree does not like too much water; On a stony slope, the root goes deeper, the tree is stressed — and the strained tree produces more aromatic fruit. The fertile plain on the coast produces abundant crops, and the hillside produces character.
pH 7.2-8.1 · high lime contentThe cool air coming down from the Kaz Mountains at night and the warm breeze coming from the sea during the day keep the area around the tree constantly active. This circulation breaks up moisture and reduces fungal diseases. The reason why there is less need for spraying is this natural ventilation.
Day-night difference 10-14 °CThe Aegean does not have harsh winters. Olive trees do not like temperatures below -7 °C; This temperature is rarely seen in the gulf. The warm winter buffered by the sea ensures that the tree blooms regularly every year — the problem of periodicity, that is, "year after year", is less experienced here.
More than 2,700 hours of sunbathing per yearThese nine settlements share the same climate, the same variety, and almost the same harvest calendar. The difference comes from altitude and distance from the sea: the oil of hillside villages is sharper, the oil of plain villages is softer.
A single variety determines the character of the Northern Aegean. Ayvalık olive is one of the rare varieties that can be used both for table and oil; It is drawn and pickled when it is green, and squeezed when it turns black. The oil is known for its green herb, artichoke and almond notes.
Registering the name of a product with a geographical indication means that that name can only be used for the product produced in a certain region under certain conditions. Olives and olive oil of the Northern Aegean have this protection.
Table olives that are picked when green, cut with a knife to remove the bitterness, and kept in brine. The scratching process is done by hand; Olives drawn by machine cannot bear this name.
Natural extra virgin olive oil obtained by cold pressing method from Ayvalık variety olives grown within the borders of the Gulf. Acidity, polyphenol and sensory values are limited by the registration certificate.
The mountain, which Homer referred to as "Ida, the mother of springs" in the Iliad, today forms the northern wall of the bay under the name Kaz Mountains. The springs fed by the snow at its peak descend to the plain; The groundwater that allows the olive groves to breathe in the scorching heat of summer comes from here.
This is also where Paris offered the golden apple in mythology. For the local people, Ida has always meant the same thing: water, shade and coolness. So, olive has three needs.
Planting an olive tree means working for your grandchild, not for yourself. You plant it knowing that you won't see the fruit.
An olive producer in Güre
The year of an olive grove is summarized in four months. The remaining eight months are spent pruning, fertilizing and waiting.
Grain size is checked for green scratch. A net is laid under the tree, crates and brine cubes are prepared.
Olives are collected while they are still green. Yield is low, polyphenol is high. The collected fruit goes to the mill on the same day.
PeakThe grain begins to darken and the oil content increases. The busiest period of the Gulf; The mills operate twenty-four hours a day.
PeakSoft, round oils come from ripe olives. Food production is mostly completed during this period.
Harvest is over and the tree is rested. Correct pruning determines the next year's yield; The work starts here.
We press the olives we collect in our facility in Güre on the same day and send them to your table in our own bottle. No brokers, no warehouse waits in the middle—we're the only ones between the bay and your kitchen.
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