F İstanbul 2026

Why did we create an olive mill studio? Successful olive oil production always requires coordination behind your efforts. Olive oil processing is a complement of activities. These activities, in turn, can be understood if you look at them as a whole and not just individual operations. The reason for this is that each process has an invisible effect on the others. Therefore, the production of good olive oil depends on our ability to control all the processes, not just individual ones. From the garden to the oil mill, we control each process for you with clear honesty. Why Memecik olive oil? The oils of ‘Memecik’ variety have four times higher polyphenol content. This is a unique value for your health. Every year we follow the early harvest season and produce olive oil from fresh and live Memecik olives using cold press technology. A balanced flavor with vibrant flavor profiles of greenish-yellow and green grass and fresh almond. The quality of the oil produced in the olive mill studio is preserved for about three to four months after production when it transforms into a typical olive oil that will please your palatal delight. Our carefully designed bottle is filtered and vacuum filled to increase flavor stability and allow you to enjoy the vibrant olive oil a little longer without losing its amazing flavor. Product of the Ancient Aegean (Turkey): Classic characteristics of the Southern Aegean such as green grass and almonds are complemented by a pleasant bitterness combined with a unique spiciness. The Aegean is the heart of olive oil production in Turkey, accounting for 45% of total extra-virgin olive oil production. Olive Mill Studio is a modern boutique facility with the cutting-edge technology and culture necessary for olive oil production. An Attentive PACKAGING - We are aware that you want to express your personality with the choice of olive oil. In planning our production policy, we have focused on being your choice. We are aware that you should not lose your identity in this business. We have prepared an exclusive gift for you, packaged in a painted glass bottle in a specially designed box. HARVEST 2025/26 - With the 2025/26 harvest of the famous MEMECİK olive, registered with Milas, you can choose the freshest and highest quality oil. The oil is harvested and pressed in 6-9 hours. After being matured for 15-20 days, it is filtered to remove non-oily residues. The bottles are carefully filled one by one under vacuum to keep the oil stable and balanced from the limited production. The chemical results guarantee quality with low acidity. General Information & Tasting Note Color: Greenish yellow Aroma: Intense fruity aromas of green olives, freshly cut grass, and almonds, each nuance is well defined and balanced. Taste: In the mouth, it is harmonious, with a balanced fruit flavor and nip bitter tones. It is characteristic of early harvested fresh oils of this variety. In the mouth, you have the clear taste of fresh almonds, green and fresh, with a long aftertaste in the mouth, typical of the personality of this "Memecik" variety. Matching with food and wine: it is an oil that goes perfectly with any meal, especially salads, desserts, and fresh vegetables. From mid-September, weekly organoleptic assessments of the fruit are carried out to control the maturation process of the olives and find the ideal time to harvest them together. Organoleptic Profile Mill Studio Olive Oil is an extra-virgin olive oil with distinctive and well-defined characteristics, obtained from old and new olive trees of Memecik, Delice, and Erkence varieties in the İzmir, Aydın, and Muğla regions. Age of the trees: 45-2500 years old Location: The fertile ancient lands of Southwest Anatolia, Elevation: 200-500 meters above sea level. Variety: Memecik, Delice, Erkencik Tree: With a majestic and powerful crown. We have adopted the principles of slow and small production (since the olives can be harvested daily only by hand) (we process only 3 tons of olives per day). Average yield: 20%. The polyphenol content of MEMECİK gives an average value of 490.35 with a stenter deviation of 155; they can exceed 650ppm in early harvest. Harvesting: Manual and manual vibrator. Grinding: Two-phase cold centrifuge 27º Production: 350-700 liters/day (depending on climate, vineyard and environment and quality factors). Storage: Oxygen-free stainless-steel tanks with inert gases to prevent oxidation. Packaging: 700ml glass bottle.