“Rooted in the Aegean, Crafted with Care“
Since 2016, Olea Olive Oil has been dedicated to bringing the authentic taste and health benefits of Aegean olive oil from tree to table. What began as a commitment to quality and authenticity has grown into a trusted producer of extra virgin, virgin, early harvest, and wild olive oils – each one a reflection of the land it comes from.
Our Story
Before OLEA existed, our founder spent five years as a senior executive in the olive oil machinery and production industry — work that took him deep into the groves, mills, and technical institutes of Italy, Spain, Greece, Iran, and North Africa. He worked alongside agronomists, engineers, and generational producers, studying the machinery and processes behind what actually separates an ordinary olive oil from an exceptional one.
That knowledge stayed theoretical until he leased a small production facility for a year and ran it himself — pressing for local farmers and living the industry’s real problems from the inside rather than reading about them. OLEA grew directly out of that year. Today we work with groves in the Selçuk (İzmir) region under seasonal agreements with local grove owners — arrangements known locally as “tohur” — hand-picking with our own team and delivering to pressing facilities we’ve inspected and approved in advance, always aiming for the first press of the morning. Every olive is processed within 24 hours of harvest, before acidity has a chance to rise, preserving the natural phenolic compounds and “K” values that give our oil both its flavour and its health benefits.
A Voice for the Industry
That same commitment to real, tested knowledge over folklore extends beyond our own bottles. Our founder also publishes at zeytindergisi.com, sharing data-driven insight into the problems facing Turkey’s olive oil industry — read by a growing community that includes close to 700 olive press operators, the people who actually run the country’s production facilities.
Our Production Philosophy
We avoid the shortcuts that are common — but wrong — in our industry. Instead, we follow a production process built on precision and respect for the fruit:
- Rapid, natural processing – olives move from branch to bottle within 24 hours
- Temperature-controlled pressing – Natural Extra Virgin at a cold 27°C, Natural First at a warm 37°C, both in accordance with food codex
- Sensitive filtration – foreign particles removed with care, natural sedimentation, filtered only on request
- Proper storage – rested in dark, cool conditions before being bottled in metal or dark glass to protect quality
These principles let us deliver oils that keep their aroma, taste, and nutritional value intact – the way olive oil is meant to be.
Our Promise
At Olea, we believe olive oil is more than an ingredient – it’s a health elixir, a piece of Mediterranean heritage, and a craft worth doing properly. Every bottle we produce carries that belief: pure, natural, and made to bring health to the next generation.