OLEA Wild (Delice) Olive Oil comes from wild olive trees that have never been planted, grafted, or irrigated — trees that grow entirely on their own across a hillside in the İzmir region, home to nearly 100,000 of them.
One Week, Twelve Hands, 56 Kilos
Harvesting wild olives requires official permission — we obtained ours from the İzmir Regional Forestry Directorate to work a specific hillside. A dedicated team of twelve spent a full week hand-picking olives across the terrain; there is no other way to do it. That week’s work yielded 750 kilograms of wild olives, pressed under carefully controlled conditions into just 56 kilograms of oil — a yield that explains why wild olive oil is among the rarest and most expensive oils in the world. In Spain, it can sell for as much as €350 per liter.
97 Phenolic Compounds
We sent a sample of the finished oil to an independent laboratory for full phenolic analysis. The result: 97 distinct phenolic compounds — an exceptionally high number that helps explain why wild olive oil has been prized since antiquity, referenced in religious texts and folk medicine alike, for its concentrated health benefits.
Why Our Oils Taste Different Behind every bottle is a discipline most producers skip. We move our olives from branch to bottle within 24 hours, before acidity has a chance to rise. We press at temperatures set by food codex standards — never above 37°C, and as low as 27°C for our cold-pressed oils — because heat is the enemy of flavor and of the “K” values and phenolic compounds that make olive oil good for the body, not just the palate. We filter with precision, let nature settle what it needs to settle, and store everything in dark, cool conditions before it ever reaches a bottle.