Short English summaries
5 short notes for international readers. Full detail is in the Turkish blog. Crushing for growers is the main service.
Extra virgin, virgin and refined blends — Codex grades
Turkish Food Codex defines olive-oil classes. “Premium” marketing language is not a legal grade. Gölbaşı Karya does not invent lot acidity percentages.
Read noteENCold extraction — temperature language, not a quality certificate
“Cold” refers to process temperature limits used on labels under Codex conditions. It is not, by itself, proof of grade or superior oil.
Read noteENBefore you bring olives to the mill — grower checklist
Fruit quality after harvest depends on timing, crates and cleanliness. Call or come to the mill; bring clean, well-aired fruit — not sweaty plastic bags.
Read noteENStoring olive oil — dark glass vs tin
Light, heat and air age oil after milling. Dark glass suits small table sizes; tin suits larger kitchen volumes. Close the lid.
Read noteENPrivate label and own brand
Filling under another brand can be discussed. Crushing for growers is the core work. No fixed MOQ or price list is published.
Read note