5L Early Harvest Cold-Pressed Edremit Extra Virgin Olive Oil (New Season)

Obiado’s Olea 5L Early Harvest Cold-Pressed Natural Extra Virgin Olive Oil

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

Assos, which has been synonymous with olive cultivation since ancient times, is situated in a unique geographical region stretching between the southern foothills of the Kaz Mountains and the Aegean Sea. Its maritime climate, soil suitable for olive cultivation, and natural vegetation contribute to the development and aromatic character of Ayvalık-type olives. These unique growing conditions combine the region’s traditional olive-growing heritage with the production of high-quality olive oil.

The Ayvalık olive variety, widely cultivated in the Northern Aegean, is known for its balanced fruitiness, elegant aroma, and harmonious combination of bitterness and pungency. Under optimal growing conditions, it can offer aromas reminiscent of fresh grass, green almonds, artichokes, and olive leaves. These characteristics give Ayvalık-type natural extra virgin olive oil a distinctive and versatile flavor profile.

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. Early-harvest Ayvalık olive oil produced during this period typically has more vibrant green aromas, as well as a distinct bitterness and pungency, compared to oil from the late harvest. This highlights the olive’s natural aromatic potential, offering a distinctive flavor 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. Cold-pressed Ayvalık olive oil is the result of a meticulous production philosophy aimed at preserving the fresh olive’s distinctive scent, flavor, and aromatic richness as much as possible.

The paper filtration process, one of the key stages in our production process, helps remove moisture and fine olive particles that may naturally be present in olive oil. This method enhances the oil’s clarity while reducing sediment formation and, when combined with proper storage conditions, helps preserve its quality. Through careful filtration, we aim to preserve the characteristic aromas and freshness of our Ayvalık-style olive oil for a longer period of time.

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 natural virgin olive oils, the free fatty acid content, expressed as oleic acid, must not exceed 0.8%. While low acidity is an important quality indicator, the quality of premium olive oil is evaluated in conjunction with sensory characteristics, oxidation indicators, and chemical analysis results.

Ayvalık-style olive oil has significant potential in terms of polyphenols, which are natural antioxidant compounds. Phenolic compounds contribute to olive oil’s characteristic bitterness and the burning sensation felt in the throat. Early harvesting, controlled pressing, and proper storage conditions help preserve these compounds. However, the polyphenol content may vary depending on 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 at accredited laboratories and evaluate quality parameters based on scientific data. We offer our olive oils—which have been tested for pesticide residues and found to be residue-free—to our consumers through our transparent and traceable production approach. In this way, we prioritize product reliability alongside aromatic richness.

Natural extra virgin olive oil is a rich source of monounsaturated fatty acids, particularly oleic acid. Ayvalık-type olive oil, which may also contain natural vitamin E and phenolic compounds, is one of the valuable components of the Mediterranean diet. Thanks to its balanced aromatic profile, it stands out especially when consumed raw; it pairs well with fresh salads, olive oil-based appetizers, grilled vegetables, seafood, various cheeses, and sourdough bread.

Proper storage conditions are crucial for preserving the freshness of high-quality olive oil. Prolonged exposure to light, high temperatures, and oxygen can cause olive oil to oxidize and lose its aromatic qualities. For this reason, it is recommended to store olive oil in a cool, dark place with the lid tightly closed. Proper storage conditions help preserve its natural components and characteristic flavor.

Obiado’s Olea Ayvalık—an early-harvest, low-acidity, cold-pressed extra virgin olive oil—combines the olive-growing heritage of the Northern Aegean with modern production standards. Certified by authorized laboratory analyses, this premium olive oil—produced without detectable pesticide residues and prepared through a meticulous paper filtration process—stands out for its balanced fruitiness and elegant green aromas. Its light-proof 5-liter tin container limits exposure to air and light when properly sealed, preserving freshness.