Anatolian Mount Ida has been the main region of olive cultivation since the Ancient Greek period. Thanks to the sloping terrains, its hundreds of years old olive trees are exposed to fresh winds coming from the shores of the blue Aegean Sea. These winds carry out rich pollens filled with exquisite scents of diverse flowers from the mountains. Thereby, Mount Ida olives are known to be needing less water which ultimately gives their delicious fruity and concentrated taste. Olive oil produced in a cool climate with the right press techniques has a longer life. We hope you will enjoy our early harvest olive oil produced in October when the olives are at their highest taste.

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