The taste that comes to your table from the olive groves, which are naturally grown without chemical pesticides in the unique microclimate of Mersin, MUT, is SAVANORA Extra Virgin Olive Oil.

MUT is a microclimate region where the olive fly cannot breed, and chemical pesticides are not applied to the trees. Natural and traditional farming methods are used, and the trees are harvested by hand. The absence of chemical pesticides, the influence of the north wind, soil structure, hand harvesting, and immediate pressing after harvesting lead to low acidity and intense-flavored magnificent olive oils, packaged as SAVANORA.

The olives are carefully picked from the olive groves in the Göksu Valley without touching the ground.

In the olive groves of the Göksu Valley, the olives are hand-picked and collected in plastic crates. They are then pressed in a two-phase continuous system machine without being touched by hand or coming into contact with oxygen at an average temperature of 35 degrees Celsius. This production method preserves vitamins, phenolic compounds, and health-promoting properties to the highest level. The olive oil has a green fruity aroma, and the phenolic compounds and antioxidants from the olive fruit create a strong sensation on the tongue, with bitterness at the top of the palate and a burning sensation in the throat.

Olive oil has the highest levels of vitamin E, bio-phenols, antioxidants, and squalene, which are necessary for health. The primary tests of our olive oil are conducted immediately after production, and the oil is stored in different chrome tanks according to its acidity level. The heavy sediment of the oil settles in the conical part of the tank over time. When the oil is not filtered, it is naturally filled into its packaging after resting in the conical stainless steel tanks.

All of our olive oils should be kept away from oxygen, light, and heat, but especially unfiltered and sedimented oil needs to be kept away from oxygen, heat, and light.