QUALITY & STANDARTS
Proof,
Not Promises.
This industry needs major TLC.
Extra virgin olive oil should be more than a claim. Explore the evidence behind our olive oil – from lab results to awards, standards and origin.
Proof,
01.
Lab Verified Quality
We like our facts straight.
And our olive oil extra virgin.
We believe good olive oil should speak for itself. But we kept the test results, just in case.
02.
Award-Winning Excellence
A little gold never hurt.
Our olive oil picked up a Gold Medal at the Istanbul International Olive Oil Competition 2026 in single estate category. A lovely bit of recognition for something we care a great deal about.
03.
Quality & Standarts
We take the details
seriously
From food safety standards to the bottle itself, we pay attention to the things you shouldn't have to worry about. And we're happy to have our work checked.
Food Safety Standards
Food safety isn't something we improvise.
The Bottle Matters Too
Even the bottle has to meet the right standards.
Independently Audited
Another set of eyes on how we work — just as it should be.
04.
Traceable Turkish Origin
Somewhere, not everywhere.
Our olive oil has an address.
Bergama, İzmir, Türkiye.
One origin, Edremit olives, and a place we're happy to put on the label.
Frequently asked questions
What is the difference between regular olive oil and extra virgin olive oil?
What is the difference between regular olive oil and extra virgin olive oil?
Extra virgin olive oil is the highest quality grade of olive oil. It is mechanically extracted without heat or chemical refining and must meet strict chemical and sensory standards.
To qualify as extra virgin, the oil must have free acidity below 0.8% and no sensory defects such as rancidity or musty notes. It must also pass laboratory analysis for oxidation stability and purity.
Regular or refined olive oils, on the other hand, may undergo heat treatment or chemical refining to remove defects. While still safe to consume, refining can reduce aroma complexity, natural antioxidants, and overall character.
In simple terms: extra virgin olive oil is less processed, more natural, and more expressive in flavor.
Why do you test for over 600 pesticides?
Modern agriculture involves complex supply chains, and trace contamination can occur even when producers follow responsible practices.
Comprehensive pesticide residue screening — covering more than 600 potential substances — ensures that our extra virgin olive oil is free from detectable harmful residues.
This extended laboratory testing goes beyond basic compliance. It confirms clean production practices and provides documented transparency.
Testing is not about fear — it is about measurable proof of purity.
Does certification affect flavor?
Yes — indirectly, but meaningfully.
Laboratory analysis measures factors such as acidity, oxidation levels, and polyphenol content. These parameters are directly connected to taste, aroma, and freshness.
For example:
- Lower acidity often reflects healthy olives and careful processing.
- Stable oxidation values indicate better freshness and longer shelf stability.
- Natural polyphenols contribute to the characteristic peppery finish and complexity of high-quality extra virgin olive oil.
Certification doesn’t “add” flavor — it confirms that the oil’s natural flavor profile remains intact and unaltered.
Discover OleTurk Excellence With Our Welcome Set
Featured product
Quality should never rely on assumption.
At OleTurk, every drop is verified — because what you put on your table should be as honest as the land it comes from.