Olive Oil Cold Pressed

The Journey of our Extra Virgin Cold Pressed Olive Oil

Our, AYLAM Olive oil is rich in fatty acids, enchanting with its aroma, and has numerous health benefits. It requires care and effort at every stage. The olives from our grove in Çamoluk village, Muğla (Caria), are grown with care. Surrounded by pine forests on a plateau, the olive trees are fertilized with natural animal manure, and no chemical pesticides are used.

We produced this delicious golden liquid with the local farmers out of love for life, nature, familiy and health. Our Olive Oil has very low acidity (Oleic acid 0.3%) and is considered the most valuable. It is particularly prized when obtained from early harvests of not fully ripe olives and is cold-pressed.

You will taste a fruity flavor with aromatic notes of apple, tomato and lemon. The vibrant flavor and exciting peppery kick in the back of your throat comes from the high levels of polyphenol (≥ 450 mg/kg).

So enjoy every drop of it and nourish your body and soul!

One more thing. Our two sons made a drawing of a farmer picking olives. We loved this so much that we used it as a label for this bottle. As a family we send you our love!

From Olive Branch to Oil within one day!

Time is an important factor to preserve polyphenols in the process until they turn into olive oil. This is why the products turn into olive oil the day they are collected.

Harvesting — The olives are harvested using poles, by hand, or with machines. The Gemlik variety olives are collected and cleaned from stones, leaves, soil, and other foreign substances. Care is taken to keep the olives intact and undamaged.

Cleaning and Preparation — The collected olives are put through another cleaning process. All foreign materials are removed to ensure no substances remain that could alter the taste of the olive oil. The cleaned olives are washed, dried, and prepared for the next stage. The pits are removed, leaving only the fleshy parts for easier oil extraction.

Kneading and Cold Pressing at 17 °C — The semi-pulped olives are transferred to the kneading unit. They are kneaded for 20–40 minutes, depending on the variety, allowing small oil droplets to combine into larger ones. After kneading, water is added to the pulp to help the oil rise to the surface. The oil is then separated using tanks, filtered into a liquid state, and pumped out to obtain the olive oil.

Bottling — The filtered olive oil is bottled and our Extra Virgin Cold Pressed Olive Oil is ready for consumption for you.

Nutrition facts per 100 ml

Reference intake (RI) of an average adult (8400 kj / 2000 kcal)

Frequently Asked Questions

Is this a real extra virgin olive oil?
Yes. It is 100% extra virgin olive oil, made only by mechanical cold pressing with no chemicals or additives. Its free acidity (oleic acid) is just 0.3%, well below the 0.8% limit that defines extra virgin.

Where do the olives come from?
From our family grove in Çamoluk village, Muğla (ancient Caria), in southwestern Türkiye. The trees grow on a plateau surrounded by pine forest, are fertilised only with natural animal manure, and are never treated with chemical pesticides. We use the Gemlik olive variety.

What does “early harvest” mean and why does it matter?
Early harvest means the olives are picked while still partly unripe. Green olives yield less oil, but the oil is far richer in polyphenols and has a more vibrant, peppery character. Our oil reaches a high polyphenol level of ≥ 450 mg/kg.

What does it taste like?
Fruity and aromatic, with notes of apple, tomato and lemon, finishing with a lively peppery “kick” at the back of the throat — a natural sign of fresh, polyphenol-rich olive oil.

How soon after picking are the olives pressed?
The same day. We press from olive branch to oil within one day and cold-press at 17 °C, to preserve the delicate polyphenols and aromas.

How should I store olive oil?
Keep it in a cool, dark place, away from direct sunlight, heat and air, and close the cap well after use. Stored this way it keeps its freshness and polyphenols far longer.

How do I use it?
It is at its best raw as a finishing oil — drizzled over salads, soups, hummus, cheese, grilled vegetables or warm bread. You can also cook with it; using it raw or adding it at the end of cooking best preserves its aroma.

Is it vegan and free from additives?
Yes. It contains nothing but 100% cold-pressed olives — no additives and no preservatives — and is suitable for vegans.