Category: CIOOC2021

It is our olive oil produced by harvesting the olives in our orchards in Gömeç, Burhaniye and Ayvalık regions between the end of September and the middle of November.

The microclimate of the Northern Aegean, along with the Mediterranean sun combine with our efforts to create an exceptional extra virgin olive oil. The fresh grassy and almondy aroma of the early harvest defines the character of our Spanish Arbequina olive oil.

It is obtained from our olives that we process with cold pressing technique by obtaining early harvest from olive varieties. Natural First Olive Oil is mostly suitable for consumption in hot meals and frying. The taste is fruity, the aroma is dominant and the smell is fresh.

Aseel Extra Virgin Olive Oil is first cold pressed from the best olives and standardized for purity and certain sensory qualities like taste and smell. It is a staple in the Mediterranean diet of some of the world’s healthiest populations.

Throughout its history we have been pioneers in various agricultural practices that have allowed the production of high quality oil, combining production techniques with processing technology, which have translated into excellent results in the quality of the oil obtained.

The Laconiko estate is in the ideal location, due to climatic weather conditions, consisting of 9 months of summer with intense sunshine, drought and the cool Mediterranean ocean breeze. On these sandy soils where our 5,000 Koroneiki varietal olive trees are grown amongst citrus fruit trees, with the extended periods of sunshine and fresh clean ocean air, is where we make our world recognized Laconiko Extra Virgin Olive Oil that we now offer.

The Laconiko estate is in the ideal location, due to climatic weather conditions, consisting of 9 months of summer with intense sunshine, drought and the cool Mediterranean ocean breeze. On these sandy soils where our 5,000 Koroneiki varietal olive trees are grown amongst citrus fruit trees, with the extended periods of sunshine and fresh clean ocean air, is where we make our world recognized Laconiko Extra Virgin Olive Oil that we now offer.

Our olive groves share similar characteristics to the best olive groves in the world. Hilly soils composed of clayey sands allow to obtain an extra virgin olive oil with an unmistakable flavor, witness of an olive growing of ancient origins.

We collect the olive by hand and extract the olive oil cold through capachos, giving rise to a limited and exclusive production of gourmet extra virgin olive oil. The process is carried out entirely on our farm.

Olive oil with high fruitiness, pronounced pungency and aroma that combines herbs, citrus and berries. The Pishulin variety is very rich in antioxidants, and omega fatty acids (9 oleic acid) and is suitable for stews and foods in which the taste of olive oil is dominant and significant.