Frequently Asked Questions

1) What is the difference of ATERNA’s Extra Virgin Olive Oil than others?
a- Single Estate
b- Organic with CERES
c- ¾ of our grove is from trees aged in between 200 and 1.600 years old.
d- We cold press olive oil

2) What does cold press mean?
When processing olive oil from olive dough, the temperature should not be above 28 C, if it raises, it kills all the nutrient elements in your olive oil. With high temperature, you get more quantities of olive oil but you compromise the quality and the good nutrients of it. You can taste the difference, if you have experienced tasting skills.

3)What does SINGLE ESTATE mean?
The most important criteria for the quality in grapes and other agricultural products is if they come from the same source. Only “single estate products” can very importantly determine the taste and aroma. An olive which preserved its natural aroma by being cold pressed will leave an amazing aroma, with a touch of grass and fruit notes, in your mouth and relishes your meals.
4) Why handpick?
To avoid damages to olives, instead of hitting its branches, it needs to be handpicked. It is very important for the quality of the olive oil to produce it from undamaged olives.
5) Why to process olives within 2-6 hours after harvest?
Because you kept it waiting more than that it will start decaying and leave a heavy taste to olive oil. When cooking with it, even the smell of it gets heavy as well.
6) What are the most important items effecting olive oil’s quality?
Type of olive, the region, care that it received, harvest time, the way it’s been picked, hygiene when processing of it, methods of pressing, storage conditions, how it has been filtered, quality of its packaging.
7) Why are you not making Riviera olive oil?
Riviera means refined oil. When olive is pressed, the remaining pulp is called “prina” (olive pomace). This is purchased by places that processes this sort of oil and pressed again with a temperature raising up to 80 C. Thus sort of olive is without any nutritious components and neutered, thus refined. As much as 10% of extra virgin olive oil is added in it before it is ready to be packaged.
Our Olive Oil concept is 100% extra virgin olive oil and offer our clients 100% healthy product
8) What are we going to use in frying, people say “olive oil overheats/burns”?
You should fry things healthily. For example to fry potato chips or aubergine pieces, you can use a greased paper and put your chips or any other vegetables etc. with a bit of olive oil and salt and layer it on the greased paper and heat it in the oven 45 min-1 hour
9) Can you fry onions with Olive Oil?
You cab fry onions in water and at the end put a little olive oil to make it a delicious meal...
10) What sort of oil with what sort of meals?
Stone pressed for dipping and salads. Early harvest for any meals cooked with olive oil
11) How to store olive oil?
Away from light and heat. That’s why colour of our bottles doesn’t conduct light.
12) What is the life span of olive oil?
Should be consumed within 1 year after opening. Oxygen speeds up oxidation of olive oil thus reduces the taste and colour of it.
13) Where is your production site? Can I visit?
Of course, you can visit us in our olive grove and factory in Izmir/Dikili. We are ½ an hour away from Ayvalik.
14) What sort of advantage is to have old aged trees?
Olive tree is being called the tree of eternity. Most of the trees give fruit in between 30-40 years and dies after that. Where olive tree lives up to 3000 years (the oldest olive tree is known to be 6000 years old) and give fruits. The chemical Oleuropenin is what makes this tree special and magnificent.
15) What is oleuropenin?
The chemical is found more especially in older olive trees and increases with the age and found mostly in olive leaves. The benefits of olive leaves in not recently discovered. Egyptians has researched the longevity of the olive tree and remarked that “it is the strength of the heaven”. Olive leaves are a very effective antibacterial and antiviral agent. Furthermore it alerts the immune system.
Oleuropenin contains a phenolic structure which gives way a reaction to phenolic hydroxyl groups as a wonderful antioxidant. There are 69 books, more thatn 1800 articles written on this subject.
16) How do we get this agent from the olive leaves?
During harvest time, when oleuropenin agent is secreted at its height, we produce olive tree and you can enjoy it with consuming it as a cold drink.
17) Are all olive trees organic in way?
Organic means being accredited by an institution certifying your company and products as organic (preferably an international company) under their control and supervision, not harming the ecological elements surrounding your product, and with accordance to the organic farming principles. Being organic is not only production and growing but also the way you process your product. All of the process gets certified. This gives importance and sensitivity to not only the olive oil but all of the olive products as a whole.
18) Do you process and press olive oil in your own machinery?
Yes we have our own processing unit. This is very important for the quality of olive oil.
19) What does World Olive Oil Quality Standard mean?
This International Institute has certain standards to ascertain the quality of aroma and taste of olive oils. This quality standard for Turkey is to be from the North Aegean Region and to which we conform with being from that region.
20) What are the important criteria for World Standard?
The smell and aroma of the olive oil. To TASTE. How to do that?
As it is easy to obtain the right colour adding olive leaves or other similar things! when cold pressing olive oil. That’s why they use a dark blue coloured glasses in olive oil competition to disregard the colour.
In a small cup put a small quantity of olive oil, warming it up with your hands for a minute or two and close the top with your hands, make the smell of aroma fill in the cup and then smell it with your eyes closed. When you do this test with Aterna products, you smell the cinnamon tomes of the grass they were from, tropical fruit tones and the smell of green olive will top up your smell buds. Olive oil should both be approved by our smell and taste buds. When you do this test with Aterna products, you smell the cinnamon tomes of the grass they were from, tropical fruit tones and the smell of green olive will top up your smell buds. Olive oil should both be approved by our smell and taste buds. For that reason after this smell test, you should have another test. Don’t eat or drink anything for 15-20 minutes including cigarettes. Take a sip from the olive oil you put in a glass. Gargle it in your mouth for a while. Close your mouth and breathe from your nose only. If you align your senses in your mouth and can feel your nose smells at the same time. Olive oil pass the test.
21) What do you do with damaged and ripe olives after harvest?
Because of high acidity content in these, we use them for making our soaps.
22) What does “caustic” mean? What is a caustic olive?
Caustic is a chemical aging element used in detergents. Used in olives that are not organic. It is used to speed up the process of aging the olives to be able to make it edible (within 48 hours’ time limit).
23) How to make olives ready to eat”?
It takes 6-8 months with depending on heavy labour The techniques we use is putting olives in especial containers with sea salt and roll them over periodically, once every week. This is called preserving in brine. After that process, olives get aired for 3-4 days and then put in jars ready to be used for eating. During that time olives get dark blackish colour.
24) What is the colour of olive anyway?
Olive is green, pink, and black. These colours match with its maturity. They are different kinds of olives but the process they evolve with. When the come across with air, they darken in colour. They differ in colour and shade according to their region and they type of olive.

25) How do we relies if the olives have colourants, preservatives?
Easy, you need to check the seed. If you eat three olives and their seeds are all black colour, it means they have colourants. (Unfortunately, as black seed is more desirable, suppliers tent to add colourants to make it look more appealing). Seeds of the olives should be in different shades of brown.