Milled with stone
The old way of making olive oil: crush the olives with stone, then press the paste.
Why stone?
To release the oil, the small cells in the flesh of the olive have to be torn open. People have done this with stone crushers for about four thousand years. The mill at our facility is three large granite stones turning inside an oak basin.
45 minutes of kneading
The olives spend about 45 minutes under the stones, breaking down and releasing their oil until they form a paste. The stones turn much more slowly than metal crushers, so the paste does not heat up much and the oil and water droplets do not mix.
The press
We load the paste onto coir mats and stack them in the press. First we let the oil run off on its own. When it stops, we press the stack without adding water to take the rest.
From grove to bottle
Harvest
The olives ripen on the tree for a year and are picked by hand between October and December.
Stone mill
Within 24 hours of picking, the olives reach the mill. Granite stones crush and knead them for about 45 minutes.
Press
The paste is spread on coir mats and stacked in the press. The oil first runs off on its own, then the stack is pressed without adding water.
Bottling
Our Early Harvest oil is filtered before bottling. The 2-litre tin and the Reserve range stay unfiltered.
Filtered and unfiltered
Our Early Harvest oil is filtered before bottling.
The 2-litre tin and the Reserve range are unfiltered, so a natural sediment of plant water and olive particles can settle at the bottom over time. It is harmless; just pour from the top. For the best flavour, use unfiltered oil within three months of packing.
Using and storing
- We recommend using our olive oil raw.
- Keep it in a cool, dark place with the cap closed.
Buy Gate Natura at dogalmiks.com
Our products are sold online at dogalmiks.com, which currently delivers within Türkiye. For international orders or any questions, write to us.