38.4870° N, 28.0339° E · ANCIENT SARDES, CAPITAL OF LYDIA

Extra virgin,
straight from Sardes.

This is the same ground where the world's first coins were struck. We pick by hand, press the same day, and ship from our own facility in Salihli to Europe, the US, and Asia.

The ancient ruins of Sardes, capital of Lydia
Ancient Sardes, Capital of Lydia

Sardes was the capital of ancient Lydia, the place credited with striking the world's first coins. Someone worked out how to stamp a fixed value onto a piece of metal, and trade was never quite the same. Olive trees were already growing on this ground long before that.

We pick from our own groves around Salihli and press the same day. No heat, no shortcuts. Just olives, presses, and a ceiling of about 27°C that keeps the oil's aroma and polyphenols intact.

Olive oil doesn't need reinventing. It needs doing properly, then getting to your table with everything that made it good still in the bottle.

"We want to make olive oil the honest way: respecting where it comes from, and giving the people who grow it a fair stake in where it's going."

How It's Made

Four steps, same day.

No chemicals and no heat. Just olives, mechanical pressure, and a thermometer we keep a close eye on.

Hand-harvesting olives

Harvest

Picked by hand from our groves near Salihli.

Sorted olives in crates

Sorting

Leaves and stems out, olives in, quickly, before anything starts to oxidize.

Milling machinery

Milling

Ground into paste, then mixed just long enough for the oil to separate.

Fresh olive oil being extracted

Cold Press

Extracted under 27°C, the same day it's picked.

The Olives

Three varieties, one region.

We work mainly with Aegean varieties. Each one brings something different to the blend.

Terra Sardes Gemlik extra virgin olive oil bottle
Gemlik
Southern Marmara
Usually a table olive, but pressed it turns soft and mild.
Terra Sardes Ayvalık extra virgin olive oil bottle
Ayvalık
Northern Aegean
Mild and fruity, a bit grassy.
Terra Sardes Memecik extra virgin olive oil bottle
Memecik
İzmir, Aydın, Muğla
Fuller-bodied, sometimes peppery.
Terra Sardes Memecik extra virgin olive oil bottle beside cherry tomatoes, salt and pepper on a wooden board
One Way to Use It

Over ripe tomatoes with a little salt and cracked pepper. The Memecik is full-bodied enough to stand up to it.

The Facility

We press oil. We also bottle it, at scale.

Our filling lines are high-precision and adjust to the oil's viscosity, checking every unit to within about 1/1000. We fill anything from a 250 ml retail bottle to a 5 L drum for private-label orders, whatever the MOQ.

The Analysis

What's in the bottle.

ParameterValue
Free Fatty Acid0.22%
Peroxide Value6.4 meq O₂/kg
Polyphenols412 mg/kg
Extraction MethodCold-pressed, <27°C

Ask and we'll send the full certificate of analysis, certificate of origin, and health certificate as a PDF.

Where We Fit

Two things worth knowing.

Before you place an order, a little context.

Global Production

Turkey isn't Spain, and that's fine

Spain produces something like 44% of the world's olive oil, with Italy and Greece next. Turkey's output is smaller and concentrated in the Aegean, but what comes out of it, especially the high-polyphenol early harvests, holds its own on flavor.

A Longer History

Olive oil predates the recipe books

In Anatolia, olive oil turned up in medicine cabinets and religious rituals long before it turned up in a frying pan. That doesn't change how it tastes, but it's part of why producers here take the process seriously.

Also Worth Reading

We keep an eye on the industry too.

A few recent pieces from Olive Oil Times, summarized here, full versions at the source.

Olive Oil Times

The Mediterranean Is Heating Up Faster Than Most of the World

A new UN climate warning puts the Mediterranean among the fastest-warming regions, which matters for every olive grower in the basin.

Read on Olive Oil Times →
Olive Oil Times

Olive Pits Could Become Sustainable Food Packaging

Researchers are testing an extract from olive pits as a material for greener packaging, turning a mill by-product into something useful.

Read on Olive Oil Times →
Olive Oil Times

Brazil's Olive Oil Producers Are Starting to Win on Quality

After years of trial and error, producers in Brazil are earning recognition for the quality of their oils.

Read on Olive Oil Times →

Want a sample?

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