The olive oil.
Welcome to Anolive...
How do we produce our precious food?
Anolive production stages...
We ensure growth of olives in all-natural way.
Not using any biocide, any pesticide, and chemical fertilizer.
Using animal manure for enhance soil, using mechanical way to fight with weed,
making our own liquid for insects and soil Ph balancing with old traditional way.
In high summer, we use drip irrigation system positioned for each tree,
so we don't spend water source irresponsibly.
Our field's location ensure natural, clean environment and high oxygen with mild breeze from Aegean sea for perfect growth of olives.
Not using any biocide, any pesticide, and chemical fertilizer.
Using animal manure for enhance soil, using mechanical way to fight with weed,
making our own liquid for insects and soil Ph balancing with old traditional way.
In high summer, we use drip irrigation system positioned for each tree,
so we don't spend water source irresponsibly.
Our field's location ensure natural, clean environment and high oxygen with mild breeze from Aegean sea for perfect growth of olives.
As a boutique producer, we pick olives carefully.
Do not use vibration machines to ensure trees' health.
When growth completed, a part of our willage people collects olives from trees by hand. Using all clean ground clothes, ladders.
Only tool is PP combs to scrape from bigger branches.
So, Anolive's carbon footprint is much less than industrial production.
We're just like a big family...
Do not use vibration machines to ensure trees' health.
When growth completed, a part of our willage people collects olives from trees by hand. Using all clean ground clothes, ladders.
Only tool is PP combs to scrape from bigger branches.
So, Anolive's carbon footprint is much less than industrial production.
We're just like a big family...
Pressing made max in 8 hours.
Daily collected olives, transfer to our pressing partner at night (~15 Km from the field)
Here all producers' olives handle seperately by lots; Olives pour into conveyor, leaves/branches remove, cleansing with purified water and enter pressing process in newest "cold press" machines.
Daily collected olives, transfer to our pressing partner at night (~15 Km from the field)
Here all producers' olives handle seperately by lots; Olives pour into conveyor, leaves/branches remove, cleansing with purified water and enter pressing process in newest "cold press" machines.
Pressing process done in countionus, closed loop; at lowest temp, max 29°C
At end, precious olive juice comes out. It is dense, cloudy form due to particles in.
Here temporary drums use by lots, and after their acidity measured transfer to steel airtight tanks.
At end, precious olive juice comes out. It is dense, cloudy form due to particles in.
Here temporary drums use by lots, and after their acidity measured transfer to steel airtight tanks.
Bottling made after natural draining.
After olive oils been clear/transparent in steel tanks under a constant temperature, bottling can made.
Tanks to bottling machine, oil goes in airtight system and filing done, then caps attach immediately. Anolive olive oils are ready to dispatch to kitchens...
After olive oils been clear/transparent in steel tanks under a constant temperature, bottling can made.
Tanks to bottling machine, oil goes in airtight system and filing done, then caps attach immediately. Anolive olive oils are ready to dispatch to kitchens...