Wholesale Olive & Oil Merchant

Collected olives are put in concrete pools of brine containing 14-18% of salt ranging from 6 to 10 tons. Pressure is applied to olives in the pools depending on the size of the pools and amount of olives. The olives are then taken from the pools in July and August and are ready for the market.
Aydın Olives are produced in the Aydın region. This varietal, most commonly used in exporting, is hard and bright and has a bitter taste.. The Uslu olive is a delicious black olive which is particular to the Akhisar region. Both the Uslu and the Aydin olives look quite similar upon first glance, however upon tasting it is clear the Aydin is the more robust of the two varieties.
Edremit Olives are produced around the city of Edremit as well as in grafted trees throughout the region of Akhisar. The Edremit olive is hard, bright and its pit is larger in size. It contains high amount of olive oil. Hence used, most commonly, for olive oil production.
Gemlik Olives, more commonly known as Tirilye Olives, are the best of the Marmara and Akhisar regions. These highly deli and extremely delicious olives can be expensive, but always dominate the local market.

We supply three basic types of green olives:
Aydın Kaba, Aydın Memecik and Aydın Domat
These green olives are softened to a better taste during the curing process and achieve a deep-dark green color once finished.
Aydın Domat Olives are healthier and more durable when compared to the other Aydın types.
Akhisar Domat Olives are made of select green olives grown in Akhisar region. It is a durable and delicious olive with a straw-yellow color which can commonly be found in the local market.
Edremit Type is mainly produced in the Edremit and Akhisar Regions of Turkey and is mainly used for producing sliced olives. The Edremit is oily and delicious, has large pits of a pinkish color and is the preferred and most often marketed olive throughout the country.

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Extra virgin olive oils are treated like fine wines, and, as with wines, it is often argued that no two olive groves will produce extra virgin olive oils that taste alike. The seasoned palate is able to detect distinctions in taste and aroma, and these subtleties are extensively discussed and intensely debated.
To be certified for the “extra virgin” label, an olive oil should satisfy four criteria: it must be produced by mechanical extraction methods (no chemicals or hot water applied), it must come only from first cold-pressing, have an oleic acidity level of less than one percent, and must have a perfect taste.
Acidity level is the most important factor that determines the oil’s grade. This is a measure of the percentage of free fatty acid content with the best oil having the lowest acidity.
One reason extra virgin olive oil is prized so highly is its high content of vitamins and nutrients as well as its purity and lack of artificial additives The light, delicate consistency of extra virgin olive oil makes it perfect for dressings, while the fruitiness of its taste and the complexity of its aroma gives it universal appeal.

Pure Oils are simply called olive oil and is a blend of virgin olive oil and refined olive oil. Its label will bear the designation “pure” or “100% pure “however, refined olive oil has very little vitamin E content. For this reason, producers add unrefined virgin olive oil to impart some of the flavor, color and aroma into the blend. The proportions of the two components may vary from one producer to another, depending on the flavor the producer desires to create.
Pure olive oil actually has the same acidity level as virgin olive oil, making it strong and resistant to high temperatures while its lower nutrient content makes it less expensive. It cannot be used for dressings and is better suited for heavy-duty, high-heat cooking.

Once the leaves are handpicked from the tree, they are carefully washed, quickly air-dried and left to cure with the absence of sunlight. Once processed, these leaves can stay fresh for up to one year as long as they are properly sealed and stored away from sunlight. The taste of this tea is rewarding as well, young and old alike, anyone can enjoy its flavor! It is not grassy, bitter, vegetal, woody, or any other flavors generally associated with other teas. Olive leaf tea has a mild, sweet aroma and pleasant taste along with other "olive-like" notes that treat the palate quite nicely.
Some benefits of this beverage are: It combats viruses by inhibiting them from replicating, helps lower cholesterol, helps lower blood pressure, has anti-fungal properties, has anti-bacterial properties, helps prevent cold sores and herpes, maintains a strong and balanced immune system, can help prevent shingles, fights the common cold and flu bugs…

Olive Oil soaps are used in some of the finest Spa Houses and Turkish baths around the world. Using only 100% natural ingredients our soaps contain no animal fats or unnecessary chemical additives, creating luxurious, mild, gentle soaps with incredible purity and moisturizing properties that are ideal for sensitive skins.
The traditionally large blocks of soap are produced by using traditional hand-made methods; these soaps are cut into blocks then set out to dry for six to nine months on racks in well aerated arches. During the course of drying, not only does the outside of the soap harden, but the color transforms from an olive green to a beautiful deep gold. It is the mildest and most moisturizing of all soaps and has been produced in the olive growing areas of Anatolia for centuries.

Daphne Soap is made of oil extracted from the berries of laurel and olive trees that grow in the hills and valleys around Antioch, Turkey, on the coast of Mediterranean. The laurel, thanks to its antiseptic properties, is very effective in treating several epidermal diseases it has been shown to prevent dandruff and has lasting effects on acne, often being used as treatment for eczema, fungal diseases, wounds and irritations. Daphne soap is also wonderful to use as a facial soap as it enlarges the pores and relaxes them, making it easier to eliminate dirt and bacteria from the skin. When used on hair, it nourishes from root to tip giving it softness, shine and strength.
The soap’s complete therapy gives you firmer, softer skin with fewer blemishes, as well as healthier hair, less frizz and breakage.

Named for a species of wild pistachio indigenous to southeast Turkey from which the soap is made, BITTIM Soap is prized for its restorative properties, making it an attractive amenity for upscale hotels. With no added dyes or fragrances, this soap leaves skin soft and smooth without irritation.
Bıttım Soaps are made in molds of seven to eight kilograms but sold in cut pieces. Just like daphne soap; it prevents dandruff and hair loss and brings in glossiness and softness.