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

Obiado’s Olea 500 ml 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 setting stretching between the southern foothills of the Kaz Mountains and the Aegean Sea. Its maritime climate, fertile soils, and natural vegetation contribute to the growth 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. 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 the 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 natural virgin olive oils, the free fatty acid content must not exceed 0.8%. However, true quality depends not only on the acidity level but also on chemical analyses and

Our olive oils undergo a paper filtration process that is carefully carried out during production. This method helps remove natural moisture and fine olive particles from the oil, thereby enhancing its clarity and reducing sediment formation. The goal is to ensure that, when stored under appropriate conditions, the olive oil’s freshness, quality, and characteristic aromas are preserved for a longer period of time.

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 by accredited laboratories and evaluate their quality parameters based on scientific data. We offer our olive oils—which have tested negative for pesticide residues—to our consumers through our transparent and traceable production process.

Extra virgin olive oil is a valuable food, particularly rich in oleic acid and containing monounsaturated fatty acids. Ayvalık-type olive oil, which may also contain natural 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, it should be kept away from light, high temperatures, and prolonged exposure to oxygen. 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—an early-harvest, low-acidity, cold-pressed natural extra virgin olive oil—stands out for its balanced fruitiness, delicate green aromas, and meticulous production process. Certified by authorized laboratory analyses, this premium olive oil—produced without detectable pesticide residues and prepared using a paper filtration process—brings the natural richness of Assos to your table. Its 500 ml light-protective glass bottle minimizes contact with air.