From life in our groves in Aydın to the meals shared around kitchen tables across the world, this journal explores the people, places, traditions, and craftsmanship behind exceptional olive oil.
For centuries, olive oil has been woven into the culture of the Mediterranean. Italy has its Frantoio. Greece has Koroneiki. Spain has Picual.
Turkey has Memecik.
The phrase cold-pressed appears on countless olive oil bottles, usually as a shorthand for quality or natural production. But it’s rarely explained clearly, and often misunderstood. In reality, cold-pressed isn’t about nostalgia or tradition - it’s about temperature, timing, and care.
Understanding what the term really means helps separate oils that prioritise freshness from those that simply use the language of quality.
