Extra virgin olive oil is obtained from the fruit by mechanical means only and is not refined. One of the main factors behind its quality is the time between harvest and pressing.
Harvest and pressing
Pressing without delay after harvest is decisive for oil quality. The longer the fruit waits, the more deterioration is reflected in the oil.
For our olive oil products we use extra virgin olive oil produced only from four varieties native to the Akhisar region, described by its light aroma and smooth taste.
What the acidity level tells you
Acidity is a technical value showing the free fatty acid content of the oil and should not be confused with taste intensity. A low level generally indicates healthy fruit processed in good time.
We declare that the acidity of Durmuşoğlu extra virgin olive oil does not exceed 0.8.
Packaging options
Our olive oil products are prepared in packaging suited to different usage scales.
5 litre tin — 4550 g net weight, 4 pieces per box
1 and 2 litre PET bottles — 910 and 1820 g net weight
250, 500 and 750 ml glass bottles — 227, 455 and 682 g net weight
