oleavia

Oleavia & Olive Oil

The Sumerians called Anatolia the “Garden of the Sun”. Because the sun has poured
the purest colours in the wavelength of its light mostly onto Anatolia. Covering itself with
the smile of the sun, without wearing off or forgetting its own colours; Anatolia has been
the cradle of many ancient civilizations. Its oldest tree is the olive. The olive tree is older than
history. According to Jose M. Blazquez, the author of the internationally respected World Olive
Encyclopaedia, “Olive cultivation has begun in Anatolia about six thousand years ago.” Olive forms
the most important part and tradition of Anatolian culture.

Olives, which have been processed with traditional methods for hundreds of years,
today are carefully collected from organic farming areas, and they are transformed into olive oil
with the most advanced, modern techniques, meticulous, high quality, cold pressing methods.

The method and duration of olive fruit collection, the transformation of the olives into the oil
with modern pressing methods, the preservation conditions of olive oil, the taste, smell, and
appearance properties determine its quality. Heat, light, and weather conditions affect olive oil.
Oleavia’s aroma, smell, and nutritional values are unique and it is special for this reason.
The characteristics of the geographical regions, the structure of the olive trees, the type of olive,
soil characteristics, and climatic conditions determine the taste of olive oil. Oleavia takes
its taste from olives grown in organic farming areas of the Mediterranean geography.
It is only possible to determine that olive oil is pure and fresh and has a quality and taste that
complies with international standards and food codex, with taste and multiple chemical
analyses performed by tasters, food or chemical engineers in a modern laboratory. Oleavia is
an award-winning brand that passed these tests. And our award is the symbol of the trust
placed in us.

Natural extra virgin olive oil causes a very slight burning sensation in the nasal passages
and a slight bitterness in the mouth. The reason for this is the polyphenol compounds
that are naturally found in it and are beneficial for human health. Polyphenol compounds
vary according to the type of olive, early harvest, squeezing, preservation conditions
of the olive oil produced, soil condition, and climatic conditions.

Oleavia is a special brand that produces quality, delicious, ideal organic olive oils
thanks to its unique taste, aroma, natural and healthy components, vitamin E, and
polyphenol compounds.

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Olive Trees in Savrandere, Aydın-Turkey
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Olive Trees in Aydın-Turkey
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800 years-old Olive Tree in Aydın-Turkey
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Olive Trees and Ancient Settlement Ruins in Savrandere, Aydın-Turkey
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An Ancient stone mill in the Köstem Olive Oil Museum - İzmir, Turkey
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Antique ceramic olive oil pots and wooden storage in the Köstem Olive Oil Museum - İzmir, Turkey
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1000-year-old olive tree root in the Köstem Olive Oil Museum - İzmir, Turkey
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Ancient olive oil production machines and stone mills from different historical periods in the Köstem Olive Oil Museum - İzmir, Turkey
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Worm Screw Press and Trapetium, Ancient Rome - Oleatrium Olive and Olive Oil History Museum, Kuşadası-Aydın, Turkey
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Early Byzantine Period - Millstones Turned Using Animal Power - Oleatrium Olive and Olive Oil History Museum, Kuşadası-Aydın, Turkey
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Late Byzantine and Early Ottoman Period Stone Mill - Oleatrium Olive and Olive Oil History Museum, Kuşadası-Aydın, Turkey
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Presses from Different Periods in Which All Wood, Half Wood, and Iron are Used Together or Only Iron is Used - Oleatrium Olive and Olive Oil History Museum, Kuşadası-Aydın, Turkey
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