For generations, our grandfathers who had settled in the Ayvalik region after the population barter from the so called “Kydonies” precincts of Crete, continued to produce and commerce olive oil as they know best. Our brand “KYDONIS” has been created as a dedication to our family history.
Ayvalik, the North Agean Region, is very significant to produce not only the best of olive oil in Turkey, but also a very refined and competitive match to the olive oil produced in Crete Region or Tuscany that is known to be the best in the world.
We are trying to keep our anchestor’s culture as the third generation and we have defined ourselves with the mission to introduce the highest quality olive oil we produce in Ayvalik, to the World only with the “gourmet” segments.
We hand pick our olives at their peak. Although this method is the most labor-intensive and expensive one, it minimizes the fruit damage during the harvest, therefore maximizes the quality of olive oil. Also, it creates jobs and helps the local community.
This indicates that no heat was used to extract the oil from the olives. Adding heat to the olives allows producers to extract more oil from the olives, but simultaneously destroys the delicate flavors and aromas so prized in a good extra virgin olive oil. It should be noted that “cold pressed” means at a temperature not to exceed 80.6°F, not actually “cold.” Climatized Stainless Steel Storage
After the milling, we immediately transfer EVOO into our stainless steel storage tanks filled with an inert gas in order to minimize the oxidation. The storage section is 7/24 climate controlled and kept at 64 F year long.
All our products are filled and packaged automatically.