SÖKÜN® - Olive Oils

Turkish Olive Oil on the World Stage

Changing climate conditions are compelling us to approach olive cultivation — just like every other field of agriculture — with greater care, consciousness, and sustainability each passing day.

As producers, we read the language of the soil and nature, follow the climate closely, and treat every season as a form of scientific observation. Because we know that every drop of olive oil born from these lands is not merely a food product, but also a cultural heritage, an economic value, and a distinguished representation of our country in the world.

For this reason, we plan our production processes according to the highest quality standards — paying attention to every detail from pesticide analyses to acidity controls, from filtration precision to storage conditions. We see quality not merely as a goal, but as a responsibility.

Ensuring that consumers reach a healthy and trustworthy product is, for us, not a commercial concern but an ethical stance. Likewise, in our collaborations with exporters, we never compromise on sustainable quality, competitive pricing policies, or traceability principles.

This magazine was prepared to highlight both the labor in the fields and the value on the tables — to build a shared awareness among all our stakeholders, from producers to exporters, from consumers to experts.

With love, dedication, and the scent of olives...

Tevfik Sökün

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General Information for Beginners with Key Points

Olive Cultivation and Olive Oil Production: Key Features and Details

Olive cultivation and olive oil production are deeply interconnected yet distinct disciplines. Both processes involve critical factors and details shaped by years of experience, which ultimately determine the quality of the final product. In this article, we will examine the fundamental characteristics of olive cultivation and olive oil production, along with some important details in these areas.

Olive Cultivation: Table Olives and Oil Olives

Olive cultivation is generally divided into two main branches: table olives (for consumption) and oil olives. In both branches, the selection of olive tree varieties is influenced by factors such as soil, climate, and geographic conditions, as well as commercial expectations. For example, in our region, the Sarıulak variety is more suitable for green table olives, while varieties such as Topan and Gemlik are preferred for black table olives and olive oil production. In other words, the first decision in olive cultivation is made according to the desired final product.

Key Points in Olive Cultivation

Key aspects of olive cultivation include proper planting spacing, adequate nutrition, timely and correct pruning, and control of fungal diseases.

Key Points in Olive Cultivation

To ensure healthy and optimal tree growth, new shoot development should be regularly encouraged, and fruit-bearing branches must be protected from all kinds of pests. The soil around the trees should be tilled regularly, and fallen leaves should be incorporated into the soil. This is very important because if tilling is not done correctly, water can accumulate among the leaves, leading to fungal growth. On the other hand, delayed tilling can halt tree growth and result in a 40–50% loss in yield.

Key Points in Olive Oil Extraction

The main factors in olive oil extraction include washing the harvested olives, temperature and speed in the malaxer, decanter revolutions (RPM), separator speed, the amount of water added during the process, and finally, the proper storage and maturation of the olive oil.

Even the simplest components, such as the proper functioning of the leaf separator fan and meticulous cleaning of all machinery, are critical factors that affect the quality, taste, and aroma of olive oil. Hygiene, high quality, and precision in operations are fundamental characteristics of a reputable olive oil mill. As in every aspect of our profession, we take pride in the quality of our work and have confidence in both our team and the products we produce, as both reflect the highest standards.

COLD PRESSED?

Cold-Pressed Olive Oil: A Journey of Quality Starting from the Harvest

By Tevfik Sökün

The term “cold-pressed” is often understood simply as ensuring that the temperature during olive oil production does not exceed 27°C. However, this term represents more than a temperature measure; it refers to the careful and scientifically guided handling of olives from the moment they are picked from the tree until the oil is bottled.

True cold-pressed production is not achieved merely through machine settings—it requires timely harvesting, proper handling, transport, and processing of the olives under the right conditions.

1. Harvest: Timing and Light Are Critical

The first, and perhaps most important, step in cold-pressed olive oil production is the harvest. In this process, not only the ripeness of the olives but also the time of day they are picked is crucial for quality.

Olive harvesting should begin early in the morning and be completed by 12:00 PM.

Olives picked when the sun is at its peak are exposed to sunlight, which rapidly degrades their natural compounds. Within a few hours, this can lead to increased acidity and a significant decline in oil quality.

Once harvested, olives should be placed in perforated plastic crates in shaded, well-ventilated areas, without being stacked on top of one another.

2. Transportation: Shade, Air, and Time

After harvest, olives must be processed within 6–8 hours at the latest. Mistakes made during this period or in transportation can irreversibly affect the character and quality of the oil.

Key considerations during transportation:

Olives should be transported in closed crates. Vehicles should ideally be insulated or provide a cool environment. Using sacks is strictly incorrect. Olives in sacks lack ventilation, get crushed, and fermentation begins.

Perforated plastic crates allow air circulation and prevent the olives from being compressed. They should not be stacked on top of each other, preventing the olives from being crushed under their own weight.

Without proper transportation, all the care taken in the field can be lost within just a few hours.

3. Pressing Process: Temperature Is Not Measured Only in the Malaxer

Technically, cold-pressing is defined as processing the olive paste without exceeding 27°C. However, in practice, temperature control must be maintained throughout the entire production line, not just in the malaxer.

Crushing Stage: The Hidden Risk

As olives pass through the crusher, mechanical friction naturally generates heat. This increase in temperature is often overlooked, but if the olive paste enters the malaxer already warm, the product cannot truly be considered cold-pressed, even if the malaxer temperature remains below 27°C.

Therefore:

The water used in the crusher should be cooler than that used in the malaxer.

The temperature of the paste exiting the crusher should be measured regularly.

The ideal paste temperature should be maintained between 22–24°C.

The malaxer temperature should be controlled to a maximum of 27°C.

Without this attention to detail, even if bottles are labeled “cold-pressed,” the content does not technically meet the definition.

4. Extracted Oil: Small in Quantity, High in Value

Using the cold-press method, an average of 13–18 kg of olive oil is obtained from 100 kg of olives. This yield can reach 20–25 kg with hot-pressing. However, the distinction of cold-pressed olive oil lies not in quantity, but in quality.

Cold-pressed olive oil offers:

Low acidity,

A rich aroma and fruity flavor profile,

High antioxidant and polyphenol content,

Longer shelf life.

For these reasons, cold-pressed products are not merely consumables—they are a valuable investment for a healthy lifestyle.

“A Conscious Choice Guide for Consumers and Producers”

5 Golden Rules for Producers:

Harvest early in the morning; do not wait until noon.

Keep olives in a cool, shaded, and well-ventilated area.

Use plastic crates, not sacks.

Monitor the temperatures of the crusher and malaxer separately.

Trust the production process at every stage, not just the label.

5 Golden Rules for Consumers:

Focus on the production method, not just the “cold-pressed” label.

Prefer early-harvest oils with a green aroma and intense flavor.

Check the acidity and polyphenol content of the oil.

Prioritize the producer and transparency over the packaging.

Let aroma, taste, and analytical data guide you—not the color.

Author’s Note

This information has been prepared based on years of observations and experience in the field. Our goal is to contribute to the development of Turkish agriculture and olive cultivation, encourage producers to apply the correct methods, and, most importantly, raise awareness among our valued consumers about olive oil.

True cold-pressed olive oil is possible only through careful attention and technical discipline throughout the entire process. Conscious producers and informed consumers are the most vital links in this chain.

Tevfik Sökün

Olive Oil Producer & Agriculture Advocate

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