Production Process

The production process behind a creating a premium olive oil, from harvesting date, how they are collected, pressed and stored are all key factors. Each step must be handled with precision to ensure the highest standard of quality.

Collecting the Olives

Our Memecik type of olives are picked by hand to avoid bruising and damaging therefore are in their best shape before the pressing process. They are collected from the olive farms in Savrandere and Orhaniye regions in Aydin, Turkey. They are never combined with other olives or oils.

Harvesting & Cold Pressing

In addition to carefully collecting our olives, the process used to make our Oleavia Organic EVOO’s ensures maximum freshness, taste and quality!



The date of the harvest is very important since as olives grow, they produce a higher yield. Therefore, we benefit from higher levels of polyphenols and antioxidants by harvesting the olives when they are not ripe. Throughout the Mediterranean the months of September and October are considered an early harvest date. Our Savrandere Early Harvest edition is the harvest of the beginning of October whereas the Orhaniye and Savrandere editions are the harvest of late October. The reason that we only labeled our Savrandere Early Harvest Organic EVOO early harvest is because we also experienced a more complex aroma in its taste!


During the pressing process, it is imperative to avoid heat, light and air. Within a couple hours the harvest, we cold press the olives in a closed system where there is no exposure to any heat, light and air. This unique process retains the fresh taste and healthy nutrients found in a premium the olive oil.

Storing Methods

Minimizing oxidation is the one of the most important factors during the production process. After cold pressing, the oil is stored in our stainless-steel tanks to under a nitrogen layer to avoid oxidation. We then bottle the oil directly from the cask while maintaining the fresh  taste and high polyphenol content.