Olive oil... A gift of thousands of years of culture, soil, labor, and patience. It's the product of a long journey, every drop meticulously preserved until it reaches our table. At Anka Farm, we listen to the rhythms of nature at every step of this journey, carrying quality directly from tree to bottle.
In this article, we explain the journey of olive oil from harvest to table, step by step.
1. A Story That Starts with an Olive Tree
The quality of olive oil begins at the root of the tree. Healthy soil, proper pruning, controlled irrigation, and care aligned with seasonal cycles form the foundation of yield and flavor.
Pelitköy's wind, sun, and mineral-rich soil create an ideal microclimate for our olive trees. This natural advantage plays a decisive role in the olive oil's aroma.
2. The Importance of Early Harvest
Olives are picked while they are still green, that is, when the phenolic compounds are most concentrated. early harvest It is called.
Early harvest olive oils:
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Contains more concentrated antioxidants,
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It offers a more bitter and burning aroma (this is an indicator of quality),
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The shelf life is longer,
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The health benefits are much greater.
The most important principle in harvesting: not to harm the olives. That's why we carry out a process that is respectful of the tree and the fruit, either manually or with minimal vibration.
3. Minutes After Collection Matter
Once the olives are picked, time begins to tick. Delayed pressing leads to oxidation and loss of quality.
Therefore, at Anka Farm:
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Olives are transported in crates (not sacks),
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Do not keep under the sun,
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By pressing the olive oil in the shortest time possible, the freshness and low acidity of the olive oil are preserved.
4. Cold Pressing: The Key to Taste and Health
After the olives are cleaned, they are crushed and turned into pulp. Then, using modern systems, Below 27°C, that is, oil is obtained by cold pressing method.
Why cold pressed?
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Vitamins and phenolic compounds are preserved,
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The aromatic profile of the oil is richer,
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Health values remain at maximum level.
This method combines traditional taste with modern hygiene and technology.
5. Maintaining Purity: Filtration and Conditioning
The oil obtained after pressing is either filtered or allowed to settle by natural sedimentation to separate it from the sediment.
Filtered olive oil:
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It lasts longer,
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The taste is more stable.
The most important issue at this stage is to minimize the oil's contact with oxygen, light and heat.
6. Bottling: The Final Touch
Quality olive oil can only be preserved with the right packaging.
Because:
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Dark glass bottles preferred,
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Stored in light-blocking containers,
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Bottling is done under completely hygienic conditions.
Inside the bottle is not just olive oil; it is also the essence of the labor put in all year round.
7. The Miracle That Reaches the Table
Olive oil is not just a food; it is an elixir of life blended with the balance of culture, health, taste and nature.
To accompany salads, hot dishes, breakfast dishes or simply on fresh bread...
In every use, it carries the traces of a tradition that has lasted thousands of years.
At Anka Farm, we're delighted to meticulously continue this tradition. Respect for nature, transparency in production, and true quality—this is our commitment to maintaining the same principles in every bottle.
