500 ml Unfiltered First Harvest Cold-Pressed Edremit Natural Extra Virgin Olive Oil (New Season)

Obiado’s Olea 500ml Unfiltered First Harvest Cold-Pressed Extra Virgin Olive Oil

The Ayvalık-type olive, which reflects the deep-rooted olive-growing culture of the North Aegean, is one of Turkey’s prized local varieties, distinguished by its unique aromatic character, balanced flavor, and high oil quality. Produced from olives grown in our own groves in the Assos region of Çanakkale, this early-harvest, cold-pressed extra virgin olive oil brings the unique taste of the North Aegean to your table with its low acidity, freshness, and characteristic aromas.

Assos, a place synonymous with olive cultivation since ancient times, boasts a unique geography that stretches between the southern foothills of the Kaz Mountains (Mount Ida) and the Aegean Sea. Its maritime-influenced climate, fertile soil, and natural vegetation contribute to the development and aromatic character of the Ayvalık-type olive. These exceptional growing conditions bridge the region’s traditional olive-growing heritage with the production of high-quality olive oil.

The Ayvalık olive variety, widely cultivated in the North Aegean, is recognized for its balanced fruitiness, delicate aromatic structure, and harmonious notes of bitterness and pungency. Under optimal production conditions, it can reveal aromas reminiscent of fresh grass, green almond, artichoke, and olive leaf. These attributes lend a distinctive and versatile flavor profile to Ayvalık-style extra virgin olive oil.

One of the most important factors determining the quality of olive oil is the harvest time. During the early harvest period, olives are picked while they are still green or just beginning to turn from green to purple. Oils produced during this period typically have more vibrant green aromas, as well as a distinct bitterness and pungency. Early-harvest Ayvalık olive oil highlights the olive’s natural aromatic potential, offering a premium olive oil experience.

Our carefully harvested olives are processed using a cold-pressing method at temperatures below 27°C. The controlled production process helps preserve the olives’ natural aromatic compounds and sensory characteristics. In the production of low-acidity olive oil, harvesting healthy olives at the right time and processing them under appropriate conditions is of great importance. In extra virgin olive oils, the free fatty acid content must not exceed 0.8%. However, true quality is evaluated not only by the acidity level but also by chemical analyses and sensory characteristics together.

Unfiltered Ayvalık olive oil differs from filtered olive oils in that it is bottled immediately after pressing, without undergoing paper filtration. As a result, it may contain very small olive particles and moisture droplets that are naturally present. These components give the olive oil a slightly cloudy appearance and may cause a natural sediment to form at the bottom of the bottle over time. This appearance is one of the characteristic features of unfiltered olive oil and does not, in and of itself, indicate a quality defect.

Ayvalık-style olive oil possesses significant potential in terms of polyphenols—compounds that act as natural antioxidants. These phenolic compounds contribute to the characteristic bitterness and the peppery sensation felt in the throat when consuming olive oil. Early harvesting, controlled pressing, and proper storage conditions help preserve these components. The concentration of polyphenols can vary depending on the harvest time, climate, and production conditions.

At Obiado’s Olea, we prioritize quality and food safety at every stage of production. We have all our products analyzed in accredited laboratories and evaluate quality parameters based on scientific data. We offer our consumers olive oils with no detectable pesticide residues, upholding a transparent and traceable production philosophy.

Extra virgin olive oil is a valuable food, particularly rich in oleic acid and monounsaturated fatty acids. Ayvalık-type olive oil, which naturally contains vitamin E and phenolic compounds, is one of the key components of the Mediterranean diet. Thanks to its balanced aromatic profile, it stands out especially when consumed raw; it pairs perfectly with salads, olive oil-based appetizers, grilled vegetables, seafood, various cheeses, and sourdough bread.

To preserve the freshness of high-quality olive oil, prolonged exposure to light, high temperatures, and oxygen should be avoided. When stored in a cool, dark place with the cap tightly closed, olive oil can retain its natural aromas and sensory qualities for a longer period. Proper storage conditions play a particularly important role in preserving the characteristic flavor of early-harvest olive oils.

Combining the olive-growing heritage of the Northern Aegean with modern production standards, Obiado’s Olea Ayvalık early-harvest, low-acidity, cold-pressed extra virgin olive oil stands out for its balanced fruitiness, delicate green aromas, and meticulous production process. Backed by accredited laboratory analyses, pesticide-residue-free production, and its unfiltered natural structure, this premium olive oil brings the natural richness of Assos to your table. Its 500 ml light-protective glass bottle minimizes contact with air to help preserve freshness. Ideal for both daily use and refined gastronomic experiences, Obiado’s Olea delivers the authentic character of the North Aegean in every drop.