The Identity on the Product
Every letterform is typeset by the studio — live typography adhered to the bottle geometry rather than an invented render. Scroll to witness the label assemble from raw paper stock to export-certified estate bottle.
The Ayvalık Olive Groves
Between the Mount Ida breezes and the Aegean sea, Ayvalık produces an early harvest olive with delicate herbaceous bitterness, high polyphenol content, and natural acidity strictly below 0.28%.
Maritime Microclimate
Saline Aegean air and mountain winds regulate fruit temperature throughout late summer ripening.
Early Harvest Only
Picked by hand in October when olives turn from green to straw-yellow, yielding lower quantity but maximum aromatic intensity.
Four-Hour Cold Extraction
Milled continuously at 22°C under nitrogen cover to prevent oxidation before centrifugal separation.
Export Specifications
Prepared specifically for specialty retail buyers, fine dining distributors, and European importers. Complete analytical certificates and customs declarations accompany every commercial shipment.
- Free Acidity
- ≤ 0.28% Oleic acid eq. at bottling (IOC standard allows ≤ 0.80%)
- Peroxide Value
- ≤ 7.2 meq O₂/kg Standard limit ≤ 20; low oxidation reserve
- K232 / K270 Absorption
- ≤ 1.65 / ≤ 0.14 Spectrophotometric purity verification
- Extraction Temp
- 22 °C (Cold Press) Continuous 2-phase centrifugation under inert nitrogen
- Polyphenol Level
- ≥ 380 mg/kg Early harvest Ayvalık cultivar natural antioxidant profile
- Pallet Packing
- 96 Cases / 576 Bottles Euro-pallet 120×80 cm · 585 kg gross weight
